| In this experiment,7 varieties were selected as parents,and 21 hybrid combinations were prepared according to Griffing diallel hybridization II.Carotenoid content,whiteness value,L value,a value,b value,protein content,wet gluten content,peak viscosity,trough viscosity,lean value,final viscosity,rebound value,peak time of the parent and 21 combinations The quality properties were measured at the gelatinization temperature.At the same time,the analysis results were analyzed by variance analysis,combining ability analysis and genetic parameter analysis.The effects of different parents and combinations on the quality traits of their offspring were studied.The 135 resource varieties(lines)planted in the Dayangdian test base of Anhui Agricultural University were used as test materials,and the quality traits such as near-infrared parameters,RVA parameters and colorimeter parameters were determined.At the same time,in order to understand the composition and genetic diversity of the gliadin subunits of the test materials,the 135 resource varieties(lines)were subjected to the gliadin band by acid polyacrylamide gel electrophoresis(A-PAGE).Analysis,calculation of the composition of the gliadin band of each test material.A total of 137 strains of wheat grown in Anhui Province were analyzed by gliadin.The physicochemical properties,silty properties and gluten indexes of flour were determined to explore the effects of gliadin on some quality traits of wheat varieties grown in Anhui Province.1.The results of combining ability analysis of complete diallel hybridization showed that among the 14 quality traits of 21 hybrid combinations,except for the wet gluten content,peak time and gelatinization temperature,the other 11 quality traits were significantly different or extremely different.Significant.The difference in protein content and carotenoid content(GCA)effect is extremely significant,and the difference between the special combining ability(SCA)effect groups is extremely significant.It is considered that the inheritance of GCA and SCA is simultaneously affected by both additive and non-additive effects.collective effect.In the diallel hybrid test materials,the general combining ability effect value of the parental variety Sumai 188 protein content was the largest,not only the difference between the four parents showing negative effect,but also the positive effect.The difference between the parents was also extremely significant,indicating that the general combining ability of Sumai 188 is higher,which can significantly increase the protein content of the hybrid progeny.The results of heritability analysis showed that the narrow heritability of L value,a value,b value and w value was above 55%,indicating that it was mainly controlled by additive genes,and other traits had narrow heritability and were affected by non-additive genes.Larger,not suitable for early generation.The wet gluten content,L value,a value,b value,w value and peak viscosity GCA(%)all reached 60 or more,indicating that the general combining ability is more important in parental selection.The SCA(%)of protein content and rebound value reached 60 or more,indicating that the SCA dominant effect of a specific combination cannot be ignored.2.The results of acid polyacrylamide gel electrophoresis(A-PAGE)of the tested resource varieties(lines)showed that 135 samples were separated from 2,435 bands,and the bands with different mobility were obtained after counting.article.The most frequently occurring is ω-13.4,and the frequency of occurrence is 50.4%.The lowest occurrences were:ω-12.1,ω-30.2,α-92.0,α-94.0,and α-98.6,all occurring at a frequency of 0.7%.The genetic distance(GD,cM)in the test materials was 0.067～1.000,and the average genetic distance of all materials was 0.702,indicating that the genetic distance of the tested materials was large.All materials were divided into 7 groups at the level of GD=0.74,and some groups contained two or more sub-categories.3.The analysis of the gliadin bands of 137 wheat varieties in Anhui Province showed that 2 690 gliadin bands were isolated,and a total of 96 bands with different mobility were obtained after statistics.Among them,the highest number of occurrences is ω-14.3,the frequency of occurrence is 77.70%,and the lowest number of occurrences is α-81.7 and a-89.3,and the frequency of occurrence is 0.72%.The genetic distance(GD,cM)of the tested materials was 0.130-0.810,and the average genetic distance of all materials was 0.700,indicating that the genetic difference of the tested materials was large.All materials were divided into 7 groups at the level of GD=0.73,and some groups contained two or more subclasses.The correlation coefficient between 57 bands with different mobility and 136 sub-quality traits was extremely significant or significant.Among them,the band β-68 was significantly positively correlated with the dough quality index and the gluten index,and the bandα-73.4 was significantly positively correlated with the L color and whiteness values,and negatively correlated with the b value.In this study,three bands of ω-21.3,ω-23.6,and γ-43.3 were not reported in previous reports in the gliadin protein electrophoresis of wheat varieties cultivated in Anhui Province.This experiment screened out a number of bands that have significant effects on flour and dough quality traits,in order to provide a reference for wheat quality improvement of gliadin. |
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