基于多年定点的小麦籽粒质量稳定性研究

doi:10.3864/j.issn.0578-1752.2024.09.016

Abstract

Abstract:

【Objective】The stable quality of wheat raw grain can keep the processing technology and its parameters basically unchanged, reduce human intervention in the processing process and the loss of process adjustment, and ensure the stability of the quality of flour products. The evaluation of variety quality stability could provide the reference for processing enterprises to purchase stable quality raw grain.【Method】In this experiment, seven wheat varieties, including Shiluan 02-1, Jimai 22, Liangxing 99, Han 6172, Yingbo 700, Luyuan 502, and Gaoyou 2018, were planted in Xingtai and Handan cities from 2013 to 2019 and selected as trial samples. The coefficient of variation was used to quantitatively characterize the quality stability of varieties over multiple years and locations. The product of test weight, crude protein in grains, wet gluten content, and dough stability time was calculated, and its coefficient of variation was used as a comprehensive statistical measure of quality stability. Pairwise analysis of varieties in the same year and location was conducted to analyze the stability of their quality indicators.【Result】The fluctuation ranges of test weight, crude protein in grains, wet gluten content, dough stability time, and the coefficient of variation of the product of quality indicators were 0.06%-5.50%, 0.01%-12.21%, 0.03%-10.02%, 0.4%-138.69%, and 0.32%-140.01%, respectively. Pairwise analysis showed that the stability of test weight from high to low was Gaoyou 2018, Luyuan 502, Han 6172, Liangxing 99, Yingbo 700, Jimai 22, and Shiluan 02-1. The stability of crude protein in grains from high to low was Gaoyou2018, Han 6172, Yingbo 700, Luyuan 502, Liangxing 99, Jimai 22, and Shiluan 02-1. The stability of wet gluten content from high to low was Gaoyou 2018, Han 6172, Luyuan 502, Yingbo 700, Liangxing 99, Shiluan 02-1, and Jimai 22. The stability of dough stability time from high to low was Yingbo 700, Jimai 22, Gaoyou 2018, Luyuan 502, Han 6172, Liangxing 99, and Shiluan 02-1. The stability of the product of the above quality indicators from high to low was Yingbo 700, Gaoyou 2018, Luyuan 502, Liangxing 99, Han 6172, Jimai 22, and Shiluan 02-1. 【Conclusion】Among the tested quality indicators, test weight showed higher stability, while dough stability time exhibited lower stability. The stability of crude protein in grains and wet gluten content fell between the two. By using the coefficient of variation of the product of four quality indicators as the evaluation criterion, Yingbo 700 demonstrated higher quality stability among the trial varieties.

Key words: wheat, grain quality, quality stability, processing quality, coefficient of variation

ZHAO BoHui, ZHANG YingQuan, JING DongLin, LIU BaoHua, CHENG YuanYuan, SU YuHuan, TANG Na, ZHANG Bo, GUO BoLi, WEI YiMin. A Study on the Quality Stability of Wheat Grains at Designated Locations Across Multiple Years[J].Scientia Agricultura Sinica, 2024, 57(9): 1833-1844.

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Figures/Tables 6

Table 1

The year, location, and number of samples of the tested wheat"

年份 Year	城市 City	品种 Variety	样品数 Number of samples
2013	邢台市 Xingtai	师栾02-1 Shiluan 02-1	7
2013	邯郸市 Handan	师栾02-1 Shiluan 02-1	4
2014	邢台市 Xingtai	师栾02-1 Shiluan 02-1	4
2014	邯郸市 Handan	师栾02-1 Shiluan 02-1	6
2015	邢台市 Xingtai	师栾02-1 Shiluan 02-1	3
2015	邯郸市 Handan	师栾02-1 Shiluan 02-1	9
2016	邢台市 Xingtai	师栾02-1 Shiluan 02-1	5
2016	邯郸市 Handan	师栾02-1 Shiluan 02-1	6
2017	邢台市 Xingtai	师栾02-1 Shiluan 02-1	5
2017	邯郸市 Handan	师栾02-1 Shiluan 02-1	2
2018	邢台市 Xingtai	师栾02-1 Shiluan 02-1	5
2018	邯郸市 Handan	师栾02-1 Shiluan 02-1	4
2019	邢台市 Xingtai	师栾02-1 Shiluan 02-1	7
2013	邢台市 Xingtai	济麦22 Jimai 22	11
2013	邯郸市 Handan	济麦22 Jimai 22	8
2014	邢台市 Xingtai	济麦22 Jimai 22	17
2014	邯郸市 Handan	济麦22 Jimai 22	7
2015	邢台市 Xingtai	济麦22 Jimai 22	10
2015	邯郸市 Handan	济麦22 Jimai 22	6
2016	邢台市 Xingtai	济麦22 Jimai 22	8
2017	邢台市 Xingtai	济麦22 Jimai 22	12
2017	邯郸市 Handan	济麦22 Jimai 22	3
2018	邢台市 Xingtai	济麦22 Jimai 22	12
2018	邯郸市 Handan	济麦22 Jimai 22	4
2019	邢台市 Xingtai	济麦22 Jimai 22	9
2013	邢台市 Xingtai	良星99 Liangxing 99	4
2013	邯郸市 Handan	良星99 Liangxing 99	2
2014	邢台市 Xingtai	良星99 Liangxing 99	5
2014	邯郸市 Handan	良星99 Liangxing 99	2
2015	邯郸市 Handan	良星99 Liangxing 99	2
2016	邢台市 Xingtai	良星99 Liangxing 99	3
2016	邯郸市 Handan	良星99 Liangxing 99	3
2017	邢台市 Xingtai	良星99 Liangxing 99	3
2013	邯郸市 Handan	邯6172 Han 6172	16
2014	邯郸市 Handan	邯6172 Han 6172	13
2015	邯郸市 Handan	邯6172 Han 6172	11
2016	邯郸市 Handan	邯6172 Han 6172	5
2017	邯郸市 Handan	邯6172 Han 6172	4
2018	邯郸市 Handan	邯6172 Han 6172	4
2014	邢台市 Xingtai	婴泊700 Yingpo 700	2
2015	邢台市 Xingtai	婴泊700 Yingpo 700	2
2015	邯郸市 Handan	婴泊700 Yingpo 700	3
2017	邢台市 Xingtai	婴泊700 Yingpo 700	2
2018	邢台市 Xingtai	婴泊700 Yingpo 700	2
2018	邯郸市 Handan	婴泊700 Yingpo 700	2
2014	邢台市 Xingtai	鲁原502 Luyuan 502	5
2015	邢台市 Xingtai	鲁原502 Luyuan 502	7
2017	邯郸市 Handan	鲁原502 Luyuan 502	3
2018	邢台市 Xingtai	鲁原502 Luyuan 502	3
2019	邯郸市 Handan	鲁原502 Luyuan 502	3
2013	邢台市 Xingtai	藁优2018 Gaoyou 2018	6
2013	邯郸市 Handan	藁优2018 Gaoyou 2018	2
2014	邯郸市 Handan	藁优2018 Gaoyou 2018	2
2016	邢台市 Xingtai	藁优2018 Gaoyou 2018	2

Table 1

Fig. 1

Fig. 2

Table 2

Table 3

Table 4

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品种 Variety	年份和种植市作为随机变量的重复数 The number of replicates of the year and planting city as random variables	容重变异系数 Coefficient of variation of test weight	籽粒粗蛋白变异系数 Coefficient of variation of crude protein in grains	湿面筋含量变异系数 Coefficient of variation of wet gluten content	面团稳定时间变异系数 Coefficient of variation of dough stability time	质量指标乘积变异系数 Coefficient of variation of product of quality indicators
师栾02-1 Shiluan 02-1	13	2.14±1.97a	5.09±4.20a	4.95±1.91a	27.92±32.63a	91.61±174.94a
济麦22 Jimai 22	12	1.86±0.76a	4.57±1.39a	5.89±1.97a	4.57±1.39a	26.03±16.15a
良星99 Liangxing 99	8	1.15±1.04a	3.30±2.13a	4.99±2.31a	25.52±12.34a	22.23±8.62a
邯6172 Han 6172	6	1.25±0.21a	3.45±1.29a	3.80±2.25a	33.52±45.75a	34.06±46.83a
婴泊700 Yingpo 700	6	1.74±1.03a	3.79±1.63a	4.76±3.99a	6.06±3.24a	8.59±5.91a
鲁原502 Luyuan 502	5	1.30±0.74a	4.76±2.35a	5.04±2.04a	26.99±15.70a	26.80±14.87a
藁优2018 Gaoyou 2018	4	1.29±0.67a	2.62±1.68a	2.70±2.02a	33.61±27.61a	27.88±17.72a

品种 Variety	年份作为随机变量的重复数 The number of replicates of the year as a random variable		容重变异系数 Coefficient of variation of test weight		籽粒粗蛋白变异系数 Coefficient of variation of crude protein in grains		湿面筋含量变异系数 Coefficient of variation of wet gluten content		面团稳定时间变异系数 Coefficient of variation of dough stability time		质量指标乘积变异系数 Coefficient of variation of product of quality indicators
品种 Variety	邢台市 Xingtai	邯郸市 Handan	邢台市 Xingtai	邯郸市 Handan	邢台市 Xingtai	邯郸市 Handan	邢台市 Xingtai	邯郸市 Handan	邢台市 Xingtai	邯郸市 Handan	邢台市 Xingtai	邯郸市 Handan
师栾02-1 Shiluan 02-1	7	6	1.11±0.59a	3.33±2.37a	3.43±2.54a	7.03±4.88a	4.52±1.71ab	5.45±2.01ab	29.38±18.45a	26.22±43.65a	29.35±18.69a	22.97±2.06a
济麦22 Jimai 22	7	5	2.07±0.51a	1.57±0.94a	5.05±1.58a	3.89±0.57a	6.11±2.30a	5.58±1.32ab	5.05±1.58b	3.89±0.57a	4.95±3.51a	15.88±0.71a
良星99 Liangxing 99	4	4	1.33±0.74a	0.98±1.25a	4.09±1.87a	2.51±2.07a	5.75±1.61ab	4.23±2.62ab	29.60±11.66a	21.44±11.65a	29.85±19.13a	20.67±8.02a
邯6172 Han 6172	0	6	-	1.25±0.21a	-	3.45±1.29a	-	3.80±2.25b	-	33.52±45.75a	-	64.82±48.64a
婴泊700 Yingpo 700	4	2	1.62±1.18a	1.99±0.55a	3.53±1.60a	4.31±1.55a	2.62±1.20b	9.05±4.17a	4.75±2.00b	8.68±3.63a	114.57±231.66a	19.6±3.82a
鲁原502 Luyuan 502	3	2	1.65±0.78a	0.77±0.01a	5.27±2.19a	4.00±2.38a	6.18±1.48a	3.33±1.48b	29.36±19.60a	23.44±4.33a	24.87±10.96a	34.06±46.83a
藁优2018 Gaoyou 2018	2	2	1.44±0.63a	0.92±0.79a	3.85±1.94a	1.88±0.71a	2.49±2.20b	2.91±2.43b	28.75±10.03ab	40.18±37.59a	24.83±10.14a	31.00±23.24a

品种 Variety	师栾02-1 Shiluan 02-1						济麦22 Jimai 22					良星99 Liangxing 99
品种 Variety	济麦22 Jimai 22	良星99 Liangxing 99	邯6172 Han 6172	婴泊700 Yingpo 700	鲁原502 Luyuan 502	藁优2018 Gaoyou 2018	良星99 Liangxing 99	邯61721 Han 6172	婴泊700 Yingpo 700	鲁原502 Luyuan 502	藁优2018 Gaoyou 2018	婴泊700 Yingpo 700	藁优2018 Gaoyou 2018
容重 Test weight			0.012		0.26	0.021	0.011	0.008	0.019	0.08	0.001
籽粒粗蛋白含量Crude protein in grains			0.018	0.040	0.035	0.010	0.036	0.012	0.007	0.041	0.001
湿面筋含量Wet gluten			0.004		0.029	0.001		0.007	0.009		0.001		0.018
面团稳定时间Dough stability time	0.025			0.025		0.017	0.029					0.015
质量指标乘积 Product of quality indicators	0.000	0.000	0.000	0.000	0.000	0.002			0.011

A Study on the Quality Stability of Wheat Grains at Designated Locations Across Multiple Years

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