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通过对基因型、环境及其互作对河南省小麦品质影响的分析,结果表明,基因型、环境以及基因型×环境对品质的影响显著,其中环境对蛋白质、湿面筋含量影响最大,基因型×环境对面团拉伸阻力影响最大,基因型对最大拉伸阻力、拉伸阻力/延伸度、拉伸面积影响最大。通过对品质指标的稳定性分析表明,不同品种的不同品质指标稳定性不同,其中豫麦50、洛8716的形成时间、稳定时间稳定性好,豫麦34的蛋白质含量稳定性中等,郑9023的稳定时间受环境影响较大。在所分析的品质指标中,品种在安阳的品质指标和8个不同生态条件下的平均品质指标呈显著相关,拉伸阻力和拉伸面积这两项指标在所有地点均呈显著相关性。生态因子对品质的影响中,年降水量与多数品质指标呈显著负相关。
The results showed that genotype, environment and genotype × environment had significant effect on quality, and environment had the greatest impact on the content of protein and wet gluten. Genotype × The environment has the greatest impact on the dough tensile resistance, and the genotype has the greatest impact on the maximum tensile resistance, tensile resistance / elongation, and tensile area. Through the stability analysis of the quality index, the stability of different quality indexes of different varieties is different, among which the formation time and stability time of Yumai 50 and Luo 8716 are good, and the stability of protein content of Yumai 34 is medium. Stable time by the larger environmental impact. Among the quality indexes analyzed, the quality indexes of varieties in Anyang were significantly correlated with the average quality indexes in eight different ecological conditions. The two indexes of tensile resistance and stretching area were significantly correlated in all the locations. In the impact of ecological factors on quality, annual precipitation is negatively correlated with most quality indicators.