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4 黄淮区试小麦品种（系）各类群性状的统计分析结果
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Table 4 Statistical analysis of mean main traits of wheat varieties (lines) in Southern Huang-Huai region
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性状
Trait | 类群Group | | Ⅰ | Ⅱ | Ⅲ | Ⅳ | Ⅴ | | 产量Yield (kg/hm2) | 8001.0 | 7992.0 | 8101.5 | 8109.0 | 8053.5 | 穗数
Spike number (×104/hm2) | 595.5 | 591.0 | 637.5 | 640.5 | 649.5 | 千粒重
1000-seed weight (g) | 46.3 | 45.2 | 42.4 | 49.8 | 41.5 | | 株高Plant height (cm) | 80.3 | 78.1 | 81.9 | 79.1 | 76.7 | 穗粒数
Number of seeds per ear | 32.2 | 33.5 | 32.6 | 28.8 | 33.1 | | 容重Bulk density (g/L) | 792.2 | 799.1 | 810.5 | 824.3 | 800.8 | 蛋白质含量
Protein content (%) | 15.2 | 14.3 | 14.1 | 14.9 | 16.2 | 湿面筋含量
Wet gluten content (%) | 36.6 | 33.5 | 31.3 | 32.3 | 33.3 | 面团稳定时间
Dough stability time (min) | 4.5 | 4.8 | 7.9 | 15.8 | 12.4 | 面粉吸水率
Flour water absorption (%) | 57.1 | 59 | 57.4 | 60.5 | 60.7 |
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