中麦895高产稳产优质特性遗传解析
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张勇,阎俊,肖永贵,郝元峰,张艳,徐开杰,曹双河,田宇兵,李思敏,闫俊良,张赵星,陈新民,王德森,夏先春,何中虎
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Characterization of Wheat Cultivar Zhongmai 895 with High Yield Potential, Broad Adaptability, and Good Quality
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ZHANG Yong,YAN Jun,XIAO YongGui,HAO YuanFeng,ZHANG Yan,XU KaiJie,CAO ShuangHe,TIAN YuBing,LI SiMin,YAN JunLiang,ZHANG ZhaoXing,CHEN XinMin,WANG DeSen,XIA XianChun,HE ZhongHu
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表7 中麦895和对照品种的面条和馒头加工品质比较
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Table 7 Comparison of dry white Chinese noodle and steamed bread qualities of Zhongmai 895 and the Check
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类型
Type | 特性
Trait | 中麦895
Zhongmai 895 | 周麦16
Zhoumai 16 | 郑麦366
Zhengmai 366 | 雪花粉
Xuehua | 面条
Noodle | 色泽Color(15) | 9.2 | 9.0 | 9.6 | 10.5 | | 表面状况Appearance(10) | 6.3 | 6.5 | 6.8 | 7.0 | | 软硬度Firmness(20) | 14.3 | 12.5 | 13.8 | 14.0 | | 粘弹性Viscoelasticity(30) | 21.4 | 18.4 | 21.4 | 21.0 | | 光滑性Smoothness(15) | 11.4 | 9.2 | 9.8 | 10.5 | | 食味Flavor(10) | 8.3 | 7.8 | 7.8 | 7.0 | | 总分Total score(100) | 70.8 | 63.3 | 68.9 | 70.0 | 馒头
Steamed bread | 比容Specific volume(20) | 18 | 11.8 | 16.3 | 15.0 | | 外形Shape(10) | 6.0 | 4.3 | 6.8 | 8.0 | | 表面光滑Smoothness(10) | 7.5 | 5.0 | 7.3 | 8.0 | | 表面色泽Skin color(10) | 4.5 | 4.0 | 6.8 | 10.0 | | 压缩张弛性Stress relaxation(35) | 29.0 | 21.5 | 29.0 | 35.0 | | 结构Structure(15) | 11.8 | 7.9 | 12.4 | 12.0 | | 总分Total score(100) | 76.8 | 54.4 | 78.4 | 88.0 |
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