Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions
Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions
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DOI：
10.1007/s10681-020-02724-5
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发表时间：
2020-11-06
期刊：
影响因子：
1.9
通讯作者：
Dencic, Srbislav
中科院分区：
文献类型：
--
作者：
Mirosavljevic, Milan;Momcilovic, Vojislava;Dencic, Srbislav
对小麦历史品种的遗传改良研究主要集中在产量及其相关农艺、生理性状上，而对品质改良的研究较少。为了分析谷物产量的育种进展，并强调主要谷物和面粉特性，1930年至2015年在南潘诺尼亚平原发布的25个冬小麦品种在诺维萨德（塞尔维亚）连续三个季节种植。研究结果表明，粮食产量线性增长，平均增长率为45.5 kg ha（-1）yr（-1），这意味着在南潘诺尼亚平原条件下粮食产量的进展尚未达到高原。蛋白质和湿面筋含量随着品种的推广年份的增加而显著下降，呈双线性趋势。另一方面，现代小麦品种的沉淀值和面筋指数增加，表明蛋白质品质改善。与强面筋和高沉淀值相关的主要面粉性状，如拉伸能、粉质阻力和鼓泡变形功，随着品种推广年限的增加而提高。虽然面筋评分没有显着变化，亚基N，7 + 9和5 + 10的Glu-A1，Glu-B1和Glu-D1，分别是最普遍的现代品种。现代小麦品种籽粒和面粉主要性状的改良可能与7 + 9和5 + 10亚基频率的增加有关。
Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the associated agronomical and physiological traits, while less attention is paid to the improvement of wheat quality. In order to analyze the breeding progress in grain yield and with an emphasis on the main grain and flour properties, twenty-five winter wheat cultivars released in the Southern Pannonian Plain between 1930 and 2015 were grown in three consecutive seasons in Novi Sad (Serbia). The results from this study showed that grain yield increased linearly with an average rate of 45.5 kg ha(-1) yr(-1), implying that grain yield progress under conditions of the Southern Pannonian Plain have not reached the plateau. Protein and wet gluten content decreased significantly with year of cultivar release, with a bi-linear trend. On the other hand, sedimentation value and gluten index increased in modern wheat cultivars, indicating improved protein quality. Also, the main flour traits related to stronger gluten and high sedimentation value, such as extensograph energy, farinograph resistance and alveograph deformation work, showed improvement with year of cultivar release. Although there were no significant changes in Gluten score, subunits N, 7 + 9 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1, respectively, were the most prevalent in modern cultivars. Improvement of the main grain and flour traits could be related with increased frequency of 7 + 9 and 5 + 10 subunits in modern wheat cultivars.