黄淮南片新育成小麦品种(系)主要性状的综合性分析
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杜晓宇, 李楠楠, 邹少奎, 王丽娜, 吕永军, 张倩, 李顺成, 杨光宇, 韩玉林
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Comprehensive Analysis of Main Traits of Newly Bred Wheat Varieties (Lines) in Southern Huang-Huai Region
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Du Xiaoyu, Li Nannan, Zou Shaokui, Wang Lina, Lü Yongjun, Zhang Qian, Li Shuncheng, Yang Guangyu, Han Yulin
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表2 黄淮南片小麦主要性状的变异系数及多样性指数
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Table 2 Variable and diversity index of main traits of wheat varieties (lines) in Southern Huang-Huai region
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性状Trait | 年度Year | 变异范围Range | 平均值Mean | 标准差SD | 变异系数CV (%) | 多样性指数H′ | 产量 | 2017-2018 | 6936.0~7411.5 | 7213.5 | 6.82 | 1.41 | 1.84 | Yield (kg/hm2) | 2018-2019 | 8710.5~9007.5 | 8848.5 | 5.76 | 0.97 | | | 均值 | 7837.5~8205.0 | 8025.0 | 5.63 | 1.05 | | 穗数 | 2017-2018 | 541.5~636.0 | 583.5 | 1.59 | 4.08 | 1.95 | Spike number (×104/hm2) | 2018-2019 | 571.5~697.5 | 637.5 | 2.24 | 5.27 | | | 均值 | 556.5~663.0 | 610.5 | 1.89 | 4.46 | | 穗粒数 | 2017-2018 | 27.7~35.0 | 31.2 | 1.43 | 4.58 | 1.88 | Number of seeds per ear | 2018-2019 | 28.8~37.9 | 34.1 | 1.89 | 5.54 | | | 均值 | 28.6~36.3 | 32.7 | 1.59 | 4.89 | | 千粒重 | 2017-2018 | 38.1~49.1 | 44.6 | 2.57 | 5.76 | 1.93 | 1000-seed weight (g) | 2018-2019 | 38.4~51.3 | 45.2 | 2.84 | 6.28 | | | 均值 | 39.3~50.1 | 44.9 | 2.66 | 5.93 | | 株高 | 2017-2018 | 67.7~85.0 | 77.4 | 3.71 | 4.79 | 1.84 | Plant height (cm) | 2018-2019 | 74.0~90.6 | 81.9 | 3.58 | 4.37 | | | 均值 | 70.9~87.8 | 79.7 | 3.58 | 4.49 | | 容重 | 2017-2018 | 760.0~839.0 | 803.0 | 14.23 | 1.77 | 1.83 | Bulk density (g/L) | 2018-2019 | 769.0~841.0 | 799.1 | 12.40 | 1.55 | | | 均值 | 764.5~840.0 | 801.1 | 12.58 | 1.57 | | 蛋白质含量 | 2017-2018 | 13.8~17.8 | 15.3 | 0.87 | 5.70 | 1.98 | Protein content (%) | 2018-2019 | 12.7~16.3 | 14.2 | 0.68 | 4.77 | | | 均值 | 13.2~16.6 | 14.7 | 0.71 | 4.83 | | 湿面筋含量 | 2017-2018 | 28.4~41.6 | 35.5 | 3.31 | 9.31 | 1.98 | Wet gluten content (%) | 2018-2019 | 27.6~35.9 | 32.3 | 2.23 | 6.91 | | | 均值 | 28.0~38.3 | 33.9 | 2.58 | 7.61 | | 面粉吸水率 | 2017-2018 | 56.0~63.0 | 59.0 | 1.79 | 3.03 | 2.01 | Flour water absorption (%) | 2018-2019 | 52.0~63.0 | 57.6 | 2.28 | 3.96 | | | 均值 | 55.0~63.0 | 58.3 | 1.84 | 3.17 | | 面团稳定时间 | 2017-2018 | 2.0~16.7 | 5.7 | 3.51 | 61.68 | 1.56 | Dough stability time (min) | 2018-2019 | 2.2~26.9 | 7.6 | 6.31 | 83.46 | | | 均值 | 2.4~20.0 | 6.6 | 4.76 | 71.93 | |
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