中国粒用高粱改良品种的产量和品质性状时空变化

doi:10.3864/j.issn.0578-1752.2018.02.005

Abstract

Abstract: 【Objective】 In order to provide a theoretical basis for variety breeding and production, yield and quality relevant traits of accredited grain sorghum varieties were investigated from 1977 to 2016. 【Method】 The information of a total of 324 grain sorghum varieties authorized by state and province were obtained through yearbook and related articles search, and their yield and quality trials in regional trial were analyzed. 【Result】 In temporal evolution, sorghum plant height decreased annually by 1.36 cm whereas yield of regional trial increased annually by 69.1 kg·hm^-2 in 40 years. The content of starch and tannin were obviously increased (P＜0.05), whereas protein content decreased markedly (P＜0.05). Lys and fat content showed no significant trend over time. In spatial distribution, average growth period of grain sorghum was found a large difference in different zones. Higher spike grain weight (105.4 g) in the spring and summer sowing zone, contrary to south zone (64.6 g). 1 000 grain weight exhibited significant difference among in different zones (P＜0.05), and visualized maximum value of 30.3 g in spring-seeding and late-maturing zone, and expressed minimum value of 22.6 g in south zone. Average starch content was 74.2%, while fat content was 3.5% in spring-seeding and early-maturing zone, as well as spring-seeding and late-maturing zone. Tannin content was assumed the highest in south zone. Protein and Lys content showed no significant difference in different zones. 【Conclusion】 More significant measures should be taken for 1000 grain weight improvement greatly based on dwarfing of stalk and breeding special varieties. It is essential for liquor-making to develop with appropriate high starch content, reasonable content of protein and Lys, and especially in improving tannin content. The major approach of forage sorghum development should be the decreasing of tannin content and increasing of protein and Lys content based on development of high starch content.

Key words: grain sorghum, accredited variety, yield, quality, evolution

LI SongBo, TANG ChaoChen, CHEN Feng, XIE GuangHui. Temporal and Spatial Changes in Yield and Quality with Grain Sorghum Variety Improvement in China[J].Scientia Agricultura Sinica, 2018, 51(2): 246-256.

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