摘要： 本研究采用在黄淮冬麦区种植面积较大的4个强筋小麦品种和4个中弱筋品种按NCⅡ设计正反交组配32个组合，对其F₂和亲本的种子，按组合混合后分别测定籽粒硬度、面粉GMP含量、泽伦尼一沉降值、粉质图参数和面包体积，结果表明：面包体积的杂种优势非常普遍，而且中亲优势率较高，平均中亲优势率为+15%(-2%～+38%)，平均超亲优势率为1%(-19%～+34%)。表明，强筋与中弱筋普通小麦品种间杂交组合F₂种子的面包体积杂种优势很强，具有生产利用的潜力；GMP含量平均中亲优势率为+1%(-9%～+16%)，正向优势组合多，负向优势组合少，但超亲优势率几乎全为负值。表明，GMP含量以正向部分显性遗传为主，利于面包小麦杂优利用；GMP含量的F₂表现型值、中亲优势率和超亲优势率与F₂籽粒的面包体积表现型值、中亲优势率和超亲优势率的正相关系数均达显著水平，应该作为面包小麦杂种优势利用育种的组合评选微量评价指标。

关键词: 普通小麦, 杂种优势, 面包体积, 面包加工品质, 谷蛋白大聚合体(GMP), 粉质图

Abstract: Thirty two reciprocal crosses were made from four strong gluten wheat cultivars and four mid or weak gluten ones, all grown extensively in Huang-huai winter wheat region in China, based on CNⅡdesign. The seeds of F₂ generations and their 8 parents were each harvested and ground, the seed hardness, GMP content, Zeleny-sedimentation volume and Farinograph parameters were examed, respectively. The breads were made from the flour of F₂ seeds, and the loaf volumes were tested. The main conclusion are as follows: The positive heterosis of loaf volume were observed commonly, with the total mean of 15% (-2%～+38%) of mid-parent heterosis and that of 1% (-19%～+34%) of high-parent heterosis, indicating that the positive heterosis of loaf volume made from the F₂ seed flour produced by the crosses between strong and middle or weak gluten cultivars were powerful and useable; The total mean of 1% (-9%～+16%) of mid-parent heterosis of GMP content was observed, with majority of crosses positive and minority negative, and almost all the crosses negative based upon high-parent heterosis of GMP content, indicating that the inheritance of GMP content is mainly positive partial dominant and useable in bread wheat breeding program; The positive correlation coefficient between GMP content and loaf volume, based upon F₂ phenotype, mid-parent and high-parent heterosis respectively, were all significant at 5% or 1% level, indicating that GMP content should be used as the microscale parameter in evaluating crosses in common wheat heterosis utilization program.

Key words: Common wheat (T. aestivum L.), Heterosis, Loaf volume, Bread-making quality, Glutenin macropolymer (GMP), Farinograph

中图分类号: 

• S512.035.1