Analysis of Yield and Quality Traits of New Weak-Gluten Wheat Cultivar ‘Ningmai 36’

doi:10.11924/j.issn.1000-6850.casb2023-0356

Abstract

Abstract:

To further understand the production characteristics and applicable value of the new wheat variety ‘Ningmai 36’, its yield potential, yield stability and adaptability as well as quality traits closely related to the weak-gluten wheat were analyzed. The trial data were obtained from the regional tests and production tests of wheat varieties in Huainan wheat consortium of Jiangsu Academy of Agricultural Sciences consisted of institutions and enterprises during 2019-2022, and the quality tests conducted in the breeding base of Jiangsu Academy of Agricultural Sciences in 2021-2022, with ‘Yangmai20’ as a check variety. The results showed that the average yield of ‘Ningmai 36’ increased by 4.02%, 5.60% and 5.99% respectively compared with the check variety ‘Yangmai 20’ during 2019-2022 yield tests, and the yield increase reached a very significant level. The high stability coefficient (HSC) and fitness of ‘Ningmai 36’ were significantly higher than that of check variety ‘Yangmai 20’. The quality indexes of ‘Ningmai 36’ tested in the 2020 regional trial were all up to (GB/T17893-1999) and (GB/T17320-1998) standard for weak-gluten wheat. The four solvent retention capacities (SRC) of ‘Ningmai 36’ were lower than that of the check variety ‘Yangmai 20’, and the cookie diameter of ‘Ningmai 36’ was 0.91 cm larger than that of ‘Yangmai 20’. ‘Ningmai 36’ with high yielding-potential, good stability, broad adaptability and better weak-gluten quality has a wide application prospect in the Huainan area of Jiangsu Province.

Key words: weak-gluten wheat, ‘Ningmai 36’, yield potential, yield stability, adaptability, quality traits

YAO Jinbao, YANG Xueming, ZHANG Peng, FAN Xiangyun, YU Guihong, HE Yi, WANG Huadun. Analysis of Yield and Quality Traits of New Weak-Gluten Wheat Cultivar ‘Ningmai 36’[J]. Chinese Agricultural Science Bulletin, 2024, 40(9): 20-24.

Figures/Tables 4

References 29

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试验组别	试验年度	平均产量/(kg/hm²)	±CK/%	位次/参试品种数	增产点数	增产点率/%
区域试验	2019—2020	7609.8	4.02^**	4/13	10/12	83.3
区域试验	2020—2021	7501.2	5.60^**	2/14	9/10	90.0
生产试验	2021—2022	8718.0	5.99^**	1/4	11/11	100.0

试验组别	试验年度	平均产量/(kg/hm²)	±CK/%	位次/参试品种数	增产点数	增产点率/%
区域试验	2019—2020	7609.8	4.02^**	4/13	10/12	83.3
区域试验	2020—2021	7501.2	5.60^**	2/14	9/10	90.0
生产试验	2021—2022	8718.0	5.99^**	1/4	11/11	100.0

试验组别	年度	品种名称	CV/%	HSC/%	适应度/%
区域试验	2019—2020	宁麦36	9.24	85.80	83.33
区域试验	2019—2020	扬麦20	8.70	83.00	8.33
区域试验	2020—2021	宁麦36	9.30	87.09	70.00
区域试验	2020—2021	扬麦20	7.94	83.69	10.00
生产试验	2021—2022	宁麦36	12.53	84.29	81.82
生产试验	2021—2022	扬麦20	12.88	79.20	0
平均值		宁麦36	10.36	85.73	78.38
平均值		扬麦20	9.84	81.96	6.11

试验组别	年度	品种名称	CV/%	HSC/%	适应度/%
区域试验	2019—2020	宁麦36	9.24	85.80	83.33
区域试验	2019—2020	扬麦20	8.70	83.00	8.33
区域试验	2020—2021	宁麦36	9.30	87.09	70.00
区域试验	2020—2021	扬麦20	7.94	83.69	10.00
生产试验	2021—2022	宁麦36	12.53	84.29	81.82
生产试验	2021—2022	扬麦20	12.88	79.20	0
平均值		宁麦36	10.36	85.73	78.38
平均值		扬麦20	9.84	81.96	6.11

年度和标准	品种名称	蛋白质含量/%	湿面筋含量/%	吸水率/%	稳定时间/min	最大拉伸阻力/E.U.	拉伸面积/cm²	硬度
2020	宁麦36	9.43	18.2	53.5	0.7	199	39	34.2
2020	扬麦20	13.69	27.7	55.9	2.5	235	59	50.0
2021	宁麦36	11.56	25.9	53.4	1.7	217	50	43.3
2021	扬麦20	14.75	31.6	56.0	4.3	247	60	56.0
GB/T17320—1998		<13.0	<28.0	<56.0	<3.0	≤250	≤50	—
GB/T17893—1999		≤11.5	≤22.0	—	≤2.5	—	—	—
小麦国家级审定标准		<12.0	<24.0	<55	<3	—	—	—