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对冬小麦杂种F_120个组合及其9个亲本的面团流变学特性(吸水率,面团形成时间,稳定时间,软化度和评价值)进行了杂种优势和配合力分析。结果表明:(1)吸水率表现为正向优势,面团形成时间、稳定时间、软化度和评价值均表现为负向优势。一般地说,利用杂种优势提高面筋质量比较困难,但通过亲本的适当选配仍可能获得强优势组合。(2)5个性状的一般配合力和特殊配合力方差均极显著,说明基因加性效应和非加性效应均起重要作用,但GCA/SCA值较大,说明以加性效应为主。亲本选配时一般配合力的重要性大于特殊配合力。(3)PlainsmanV和#409的面团强度大、配合力也高,是两个理想的优质亲本。
Heterosis and combining ability analysis of the dough rheological properties (water absorption, dough formation time, stabilization time, degree of softening and evaluation value) of winter wheat F1 hybrids and their 9 parents were carried out. The results showed that: (1) The water absorption showed a positive advantage. The dough forming time, the stabilization time, the degree of softening and the evaluation value both showed negative advantages. In general, it is difficult to improve the quality of gluten by heterosis. However, it is still possible to obtain a strong combination by the proper selection of parents. (2) The general combining ability and the special combining ability variance of the five traits were extremely significant, indicating that the additive and non-additive effect played an important role, but the GCA / SCA value was larger, indicating that additive effect was the main factor. The importance of the general combining ability of the parents is greater than that of the special combining ability. (3) Plainsman V and # 409 are ideal for two high-quality doughs because of their high dough strength and high combining power.