环境和基因型对小麦粉面团稳定时间的影响及其稳定性分析田纪春胡瑞波邓志英王延训山东农业大学小麦品质育种研究室泰 安摘 要 小麦的面团稳定时间是判别小麦品种类别及其用途的重要指标。本研究针对生产上小麦面团稳定时间变化很大的问题，选用山东省主要推广的12 个优质小麦品种（系）为材料，在9 个不同的试点上，连续3 年进行了面团稳定时间变异及其稳定性分析试验。结果表明，不同品种、不同年份和地点间面团稳定时间的变异系数为 24.29-49.60,利用主效可加互作可乘模型（ AMMI ) 对面团稳定时间进行稳定性分析得知，面团稳定时间存在显著的品种和地点间的互作效应，其中品种的固定效应导致的变异最大，品种和地点互作次之，地点（含重复）效应较小。但不同品种与不同试点的交互作用不同，每个品种（系 ）对试点都有其特殊的适应性．因此在优质专用小麦产业化种植时，要获得面团稳定时间达到标准的商品粮食，即要选准适宜的品种又要注意适宜的种植区域。关键词小麦，稳定时间，和环境互作，性分析Effects of Environment and Genotype on Farinograph Dough Stable time and Its Stability from Chinese WheatsJi-chun TIAN, Rui-bo HU, Zhi-ying DENG, and Yanyun Wang Key Laboratory of Quality Wheat Breeding of Agronomy, Shandong Agricultural University, Taian City, Shandong Province, China Farinograph dough stable time is an important index not only for classifying wheat cultivars but also for determining the final usage. This research was focused on the problem of large fluctuations in dough stable time that occurs in commercial wheat production. The variations in dough stability time and its consistency across different locations and years were analyzed using 12 wheat cultivars (varieties) having good quality from Shandong Province, China. These wheats were grown in nine different locations for three successive years. The results indicated that the coefficient of variation for dough stability time rangedfrom 24.29% to 49.60% across different varieties, locations, and years. Additive maineffect...
