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首页> 外文期刊>Acta Agronomica Hungarica >CORRELATION ANALYSIS OF HMW SUB-UNITS AND BAKING QUALITY-RELATED TRAITS IN INDIAN WHEAT (Triticum aestivum L.) CULTIVARS
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CORRELATION ANALYSIS OF HMW SUB-UNITS AND BAKING QUALITY-RELATED TRAITS IN INDIAN WHEAT (Triticum aestivum L.) CULTIVARS

机译：印度小麦HMW亚科与烘烤品质相关性状的相关性分析

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摘要

High molecular weight (HMW) glutenin subunits and baking quality-related traits were studied in 50 Indian wheat landraces. Scoring of germplasm based on electrophoresis patterns using the Payne method showed that the quality scores varied from 4 to 8.Based on this scoring, 13 cultivars were ranked as superior. Cluster analysis based on electrophoresis patterns and Jaccard similarity criteria divided the cultivars into five groups, with 13 cultivars in the first cluster. There was no similarity between the grouping pattern based on HMW glutenin sub-units and quality-related traits. In the present study, the quality of the flour of six wheat varieties was weak, so these varieties were only suitable for biscuit making. The flour of 31 wheat varietiesshowed medium strength. The remaining 13 wheat varieties had strong flour. Considering the great variation observed for quality-related traits and HMW glutenin sub-units, it can be concluded that these cultivars are potential sources of desirable qualitytraits for use in bread wheat breeding programmes to improve bread-making quality.
机译：在50个印度小麦地方品种中研究了高分子量（HMW）谷蛋白亚基和与烘烤质量相关的性状。使用Payne方法根据电泳图谱对种质进行评分显示，质量得分从4到8不等。基于此评分，将13个品种评为优良。基于电泳图谱和Jaccard相似性标准的聚类分析将品种分为五个组，第一组中有13个品种。基于HMW谷蛋白亚基的分组模式与质量相关性状之间没有相似性。在本研究中，六个小麦品种的面粉质量较弱，因此这些品种仅适合饼干制造。 31个小麦品种的面粉显示出中等强度。其余13个小麦品种的面粉都坚硬。考虑到观察到的与品质相关的性状和HMW谷蛋白亚基的巨大差异，可以得出结论，这些品种是理想的品质性状的潜在来源，可用于面包小麦育种计划中以提高面包制作质量。

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