| Study on The Major Quality Characters And It'sAccumulation Mechanism of Tibet WheatAbstractTibet wheat cultivars and inland advanced lines were grown in 5 locations e.s. Beijing, Shenyang, Lasa, Rikaze and Yangling, in 1998-2000 season; Grain hardness, flour yield, protein content, wet gluten content ,sedimentation value, falling number and protein components were analyzed to investigated the variations of quality traits, correlation coefficients among quality traits, between protein components and quantity characters; forming trends of grain protein components and dry weight, genotype and environmental factors effects and G X E interactions on quality traits. The results indicated:1.The main reason for bad quality of Tibet wheat is that sedimentation value and wet gluten content in Tibet were significant lower than those in Beijing and Shenyang; Grain hardness and sedimentation value of Tibet cultivars were significant lower than those of inland advanced lines.2.There differences in protein components in different varieties and different zoology regions. The difference is Beijing>Tibet>Qinghai in different original varieties, and the difference of varieties between Tibet and Beijing is bigger than that between Tibet and Qinghai. The variation coefficient of different protein components in different original varieties is Gluteline>Prolamine >Globirn Albumin and Residual and that in different zoology regions is Prolamine> Gluteline > Residual > Globin > Albumin. The variation coefficient of Gluteline Albumin~ Globin and the rate of Gluteline/ Prolamine in different varieties is bigger than that in different regions, the variation coefficient of Prolamine~. Residual and crude protein in different regions is bigger than that in different varieties. Globin and Albumin in Tibet winter wheat is bigger than that in Tibet spring wheat, Globin and Albumin in Yangling spring wheat is bigger than that in Yangling winter wheat, and the difference in Tibet is little than that in Yangling; Prolamine and Gluteline Gluteline in Tibet spring wheat is bigger than that in Tibet winter wheat, Prolamine and Gluteline in Yangling winter wheat is bigger than that in Yangling spring wheat, and the difference in Tibet is bigger than that in Yangling; the rate of Gluteline (Prolamine in winter wheat is bigger than that in spring wheat in Tibet and Yangling, and the difference is big; crude protein in spring winter wheat is bigger than that in winter wheat in two regions.3.There are some rules in the protein contents accumulation in different ecotype variances, but there no apparent rules in the variances between Tibet and Inland. There are three type ofrelations between protein content and dry weight, that is, high quantity and high protein, high quantity and low protein and low quantity and high protein. The trend of protein components accumulation can be summarized as three types: from high to Iow(Albumin and Residual), from low to high(Prolamine. Gluteline) and from high to low then to high(Globin). The contents of different protein components is Prolamine> Gluteline>Albumin > Globin; There are bigger differences in the process of protein components accumulation in different variances, but Albumin is a exception.4.The traits of Tibet spring wheat can be summarized as follows:(I)The growth days of Tibet wheat is long, the days from seedling to stem extension in Tibet is 7--9 days longer than that in Yangling; the days from tassel to ripeness in Tibet is 24?0 days longer than that in Yangling.(2)The stem height of Tibet wheat is about 11?1 centimeters higher than that of Yangling wheat.(3)The spike lengthen of Tibet wheat is about 1.4 centimeters shorter than that of Yangling wheat.(4)The grain amount of Rikaze is 7 granules more than that of Yangling wheat, and the grain weight of Lasa wheat is 13 gram more than that of Yangling wheat.Correlation analysis indicates that stem height is negatively correlated with Albumin at 0.05 level of significance; Spike lengthen is positively correlate... |
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