摘要
籽粒硬度是重要的小麦品质性状之一,也是小麦品质遗传改良的重要目标性状。本文着重阐述了小麦籽粒硬度的形成机理、测定方法、遗传与分子机理、基因型与品质的关系及其对小麦加工品质的影响,并提出了进一步开展软质小麦品种培育的设想及思路。
Kernal hardness is not only one of the important traits of wheat quality, but also a common direction ofwheat quality genetic improvement. This paper reviewed wheat kernal hardness from the formation mechanism, detectionmethod, genetic and molecular mechanism, and relationship between genotype of kernal hardness and quality, to the effectson wheat milling quality. Suggestions for soft wheat breeding are proposed.
出处
《江苏农业学报》
CSCD
北大核心
2014年第2期437-441,共5页
Jiangsu Journal of Agricultural Sciences
关键词
小麦
籽粒硬度
加工品质
wheat
kernal hardness
milling quality
