The partially waxy wheat with single and double deletion of Wx gene have desirable texture in noodles. The selecting of partially waxy wheat with strong gluten has become one of the main targets in the breeding of high-quality wheat for noodles. This study aimed to explore a method for identifying fully waxy or partially waxy wheat with different Wx gene deletion by using pasting properties. In this study, the viscosity ratio (VR) index was brought forward for the first time. The impacts of the eight allelic types with different Wx genes on pasting parameters were studied by using 60 double haploid (DH) lines from the same combination (Experiment I), and 85 samples consisted of main varieties and a few advanced lines from the Huanghuai wheat region (Experiment II). The results revealed the viscosity ratio was significantly different among allelic deletion types. More surprisingly, the wild type, three single deletion types, three double deletion types and full waxy type among the eight alleles, respectively, exhibited distinct distribution intervals for viscosity ratios, enabling the preliminary determination of specific Wx gene deletion types based on VR. Therefore, the VR value can serve as an effective index for identifying fully and partially waxy wheat lines during breeding selection, and it holds significant potential in the breeding of high-quality wheat for noodles.

小麦赤霉病已发展成为危害黄淮南部麦区小麦生产的主要病害,快速提高黄淮南部麦区小麦品种的赤霉病抗性是解决赤霉病问题的重要途径.本研究采用回交和分子标记辅助选择技术,将抗赤霉病主效基因Fhb1和Fhb7导入黄淮南部麦区3个优异小麦品种中.结果发现,在基本保持原有丰产性和品质特性的基础上,3个小麦品种回交后代群体的赤霉病抗性提高了 38.38％～52.87％.通过对主要农艺性状和抗病性选择,从以郑麦1860为受体亲本的回交后代群体中,选育出6个与受体亲本产量水平相当、主要品质特性相似、赤霉病抗性显著提高的小麦新品系.在回交过程中采用人工气候室加代技术加快育种进程.每世代平均需要112 d.本研究的育种方法可用于今后黄淮南部麦区小麦品种的赤霉病抗性快速改良.

郑麦5135是河南省作物分子育种研究院2007年以02H406-70-31为母本与郑麦863杂交获得的F1,2008年以F1代植株为母本与04H638进行杂交,采用常规育种与现代育种技术相结合育成的高产稳产小麦新品种.2018-2021年参加中国种子集团公司组织的小麦联合体区域试验和生产试验(黄淮南部麦区),2022年通过国家审定,编号为国审麦20220155.

面粉色泽是小麦品质的重要指标,与色泽相关的低多酚氧化酶和高脂肪氧化酶活性是小麦品质育种的重要目标之一.为了明确河南省小麦地方品种中上述两类酶的基因分布情况,利用4个多酚氧化酶(polyphenoloxidase,PPO)和2个脂肪氧化酶(lipoxygenase,LOX)基因的功能标记对308份河南地方小麦品种进行检测.结果表明,基因PPO-A1a、PPO-A1b在306个品种中具有明确检测结果,携带品种数量为132和 174,频率为 43.14％和 56.86％;携带基因 PPO-D1a、PPO-D1b、TaLox-B1a、TaLox-B1b的品种数量为282、26、21和287,其频率为91.56％、91.56％、6.82％和93.18％.在306个品种中,携带低活性多酚氧化酶基因型组合(PPO-A1b/PPO-D1a)、较低活性多酚氧化酶基因型组合(PPO-A1b/PPO-D1b)、较高活性多酚氧化酶基因型组合(PPO-A1a/PPO-D1a)和高活性多酚氧化酶基因型组合(PPO-A1a/PPO-D1b)的品种数分别为 166、114、10 和 16,其频率分别为 54.25％、37.25％、3.27％和 5.23％,具有 PPO-A1b/PPO-D1a/TaLox-B1a基因型的品种有11个,其频率为3.59％,PPO-A1a/PPO-D1b/TaLox-B1b基因型品种数为16个.

为了解10年来中国冬小麦育成品种(系)的面筋强度、黄色素含量、多酚氧化酶(PPO)活性以及1BL·1RS易位相关基因的分布情况,利用Dx5、By8、YP7A、PPO18和H2O特异性功能标记对266份冬小麦品种(系)进行检测.结果表明,面筋强度相关基因Dx5和By8的分布频率分别为32.0％和28.9％,PPO活性相关基因Ppo-A1a和PPo-A1b的分布频率分别为54.1％和45.9％,黄色素含量相关基因Psy-A1a和Psy-A1b的分布频率分别为76.3％和23.7％,1BL·1RS易位基因型的分布频率为45.9％.不同省份之间品质相关基因分布差异较大,1BL·1RS易位在江苏、河南和陕西品种(系)中出现的频率较高,分别为81.3％、57.2％和35.7％,而在河北、山东和北京品种(系)中出现的频率较低,分别为15.0％、8.7％和8.3％;Dx5和By8在河北、山东品种中出现的频率较高,分别为60.9％、65.2％和45.0％、45.0％;Ppo-A1b和Pys-A1a在山东、北京、河北品种(系)中出现的频率较高,分别为95.7％、83.3％、75.0％和100.0％、83.3％、80.0％.筛选到 Psy-A1b/PPo-A1b/Dx5/By8 和 Psy-A1a/PPo-A1b/Dx5/By8 基因聚合且不含 1BL·1RS 易位的品种(系)分别有2和23份,可作为优质面条小麦育种的亲本材料;筛选到Psy-A1b/PPo-A1b/Dx5基因聚合且为1BL·1RS易位的品种(系)12份,可用于1BL·1RS易位系品质改良的研究.

为明确我国黄淮麦区41个小麦品种(系)中品质基因的分布和频率,利用23个分子标记对面筋强度、淀粉特性、面粉色泽及籽粒硬度等品质性状相关基因进行检测.结果表明,面筋强度相关基因Ax2*、Dx5+Dy10、Dx2+Dy12频率分别为7.32％、43.90％、56.10％;Wx(Waxy)-B1 蛋白亚基基因Wx-B1b只在1份材料中出现;低黄色素含量相关基因Psy-A1b、Psy-B1b、Zds-A1a频率分别为39.02％、43.90％、51.22％,高黄色素含量相关基因 Psy-A1a、Psy-B1a、Psy-B1c、Zds-A1b频率分别为60.98％、39.03％、17.07％、48.78％,Zds-D1位点均为Zds-D1b类型;低多酚氧化酶(Ppo)活性相关基因Ppo-A1b、Ppo-D1a频率分别为51.22％、60.98％;脂肪氧化酶(Lox)活性相关基因Lox-B1a、Lox-B1b频率分别为14.63％、85.37％;籽粒硬度基因(Puroindoline,Pin)的6种基因型(频率)分别为 Pina-D1a(80.48％)、Pina-D1b(19.52％)、Pinb-D1a(26.83％)、Pinb-D1b(73.17％)、Pinb-2v2(34.15％)和 Pinb-2v3(65.85％).共检测出14个品质相关优质基因和16个优质基因组合,Ax2*/Dy10+Dx5和Dy10+Dx5/Wx-B1b优质亚基基因组合分别出现在陕垦10号和郑麦366中;在所有品种中,郑0856、郑1325、郑9188、郑9062-5、郑9062-9、新麦28和西农979七个品种(系)中同时存在4个低黄色素相关优质基因,占比17.07％.

为了解Sec-1位点缺失对1BL/1RS易位系品质的影响,用Sec-1位点缺失突变体与郑麦7698多次回交,系谱法辅助分子标记多代选择后得到Sec-1位点缺失的1BL/1RS易位系(简称Sec-1位点缺失易位系)和正常1BL/1RS易位系(简称正常易位系),并进行品质性状、抗病性及农艺性状鉴定.结果 表明,蛋白质含量、湿面筋含量、干面筋含量和中峰值高度在Sec-1位点缺失易位系和正常易位系之间差异不显著,而Sec-1位点缺失易位系的面筋指数、面团形成时间、稳定时间、粉质质量指数、和面时间、中峰值宽度和8 min尾宽显著高于正常易位系.正常易位系的吸水率和衰落角显著大于Sec-1位点缺失易位系.Sec-1位点缺失易位系的条锈病抗性和白粉病抗性均低于正常易位系,但二者之间条锈病的病情指数差异不显著,而白粉病的病情指数差异达显著水平.正常易位系与Sec-1位点缺失易位系间的千粒重、穗粒数、产量水平差异均不显著.综上所述,Sec-1位点缺失对小麦籽粒品质的正向调控作用显著,而对农艺性状的负面效应不显著,Sec-1位点缺失突变体是研究和改良小麦籽粒品质的优良遗传材料.

Efficient and intensive tillering trait and high transmittance canopy characteristic is the physiological basis of high yield wheat chltivar.This study analyzed the dynamic characteristics of tillering-leaf configuration of Zhengmai 7698,Zhoumai 18 and Aikang 58,and described the constructive process of tillering-leaf configuration of high-yield wheat cultivar,and verified the high yield of wheat cultivar with such tillering-leaf configuration.It provided the theoretical basis for further improvement of tillering-leaf configuration of high-yield wheat cultivar.The efficient and intensive tillering trait means the tillering is mostly low position tillering grown before winter,and there is little high position tillering,which will not grow in spring.High transmittance canopy characteristic means the leaves of the upper part of plant canopy are upright in early growth stage,the leaf area of the lower part of plant canopy is larger and stay green for a longer time.In the meantime,the leaves could still keep upright in the late growth stage.The tillering-leaf configuration that has efficient and intensive tillering trait and high transmittance canopy characteristic has little redundancy,makes light and nutrient resources higher efficient used.Meanwhile,the light transmission of canopy is better,and the colony photosynthetic capacity can be given full play,and then it easily to produce higher yield.The advantage of such tillering-leaf configuration is even more prominent in close planting,it contribute to solve the conflict between close planting and high yield in the actual production.

为明确郑麦7698的加工品质及配粉特性,以加西2号和美麦DNS为对照,对郑麦7698、新麦26和周麦22的粉质特性及加工品质进行了分析,并检测了郑麦7698与新麦26、周麦22以不同比例配粉所得混合粉的面包烘焙品质和面条蒸煮品质.结果表明,郑麦7698和新麦26的蛋白质含量、湿面筋含量及粉质参数均达到国家优质强筋小麦的标准,周麦22为中筋小麦品种.郑麦7698、加西2号、美麦DNS和新麦26等4个小麦品种的面包烘焙品质优良,面包评分分别为85.3、85.7、88.5和95.3.当郑麦7698与新麦26配粉比例分别为30∶70和50∶50时,其面包评分分别为95.0和93.8,显著高于郑麦7698单粉,说明对郑麦7698面粉配以适量的新麦26可显著提高郑麦7698的面包烘焙品质.郑麦7698的面条加工品质最优,其面条评分为92.4.郑麦7698与周麦22配粉比例分别为70∶30、50∶50和30∶70时,面条评分分别为89.3、83.6和79.4,说明对周麦22配以适量的郑麦7698可显著改善用麦22的面条加工品质.郑麦7698为面包面条兼用型品种,通过配粉可生产出高质量的面包粉和面条粉.

The purpose of this study is to realize the effect of high molecular weight gluten subunits Null and 1 at Glu-A1 loci on quality.The near-isogenic lines(NILs) of HMW-GS Null and 1 were obtained from high generation strains(zhengmai 9405/zhengmai 98//zhoumai16) by the pedigree method and biochemical marker assisted selection and were grown in the experimental fields of Henan Academy of Agricultural Science in 2008,2009 and 2010.The random block design was adopted in the field experiment with two replicates.Quality traits of the material obtained were tested for 3 consecutive years.The result showed that the contributions to wet-gluten index,development time,stability and flour quality index of 1 subunit was higher than that of Null subunit.Wet-gluten index,development time,stability and flour quality index were increased by 9.79%,68.73%,25.89% and 13.99%,respectively.T test of binate data between 1 and Null subunit reached extremely significant level(the P values were 0.007,0.000,0.002 and 0.006,respectively).Quality effect of 1 subunit was higher than that of Null subunit.But the contribution to wet gluten content,dry gluten content and water absorption had no significant difference between 1 subunit and Null subunit.P value of t test of binate data was not significant(the P values were 0.978,0.654 and 0.206,respectively).

In order to understand the variations of flour color,dough sheet color and dough sheet browning of different milling streams,6 Chinese strong-gluten wheat cultivars were milled with Buhler 202 Experimental Mill and the flour color,dough sheet color and browning were tested.The results showed that L* values of the flour color and dough sheet color of flours with 3 reduction and 3 break decreased with the increase of milling stream number,while a* and b* values increased with the increase of milling stream number.During the storage of dough sheet,the decline of brightness,increases of redness and yellowness became evident as the different milling stream number of 3 reduction flours and 3 break flours increased.Dough sheet color was highly correlated with crude protein content,ash content and L* value of flour color.After 24 h storage,the decline of dough sheet brightness was significantly correlated with crude protein,ash content and L* value of flour color with R values of 0.444,0.758 and-0.681,respectively.The dough sheet redness increase was significantly correlated with ash content and damaged starch content with R values of 0.834 and 0.760,respectively.Dough sheet yellowness increase had no significant correlation with crude protein,ash content and L* value.The result suggested that the colors of flour and dough sheet,and the dough sheet browning of the third reduction flour were the worst among 6 milling streams and were most unstable during storage.The flour and dough sheet colors of the first reduction flour were the best among 6 milling streams and the brightness and redness maintained stable during storage,but maintenance for yellowness was unstable compared with that of the first break flour and the second reduction flour.

With 5 figures and 2 tables Abstract Powdery mildew of wheat is caused by Blumeria graminis (DC.) Speer f. sp. tritici ( Bgt ). Wheat line Zheng 9754 is resistant in Henan Province. In seedling tests with seven Bgt isolates, Zheng 9754 had a different reaction pattern from those of lines Khapli with Pm4a , Armada with Pm4b , 81‐7241 with Pm4c and Lankao 906 with PmLK906 . F 1 hybrids, 516 F 2 plants and 327 F 2:3 lines derived from Zheng 9754/Chinese Spring (CS) were used for resistance gene tagging and linkage analysis. Simple sequence repeat (SSR) markers were used to test the two parents and resistant and susceptible bulks. Subsequently, three polymorphic markers were used for genotyping the F 2 and F 2:3 populations. Powdery mildew resistance in Zheng 9754 was conferred by a single dominant gene, tentatively designated PmHNK54 , flanked by SSR markers Xgwm312 , Xgwm372 and Xbarc5 on chromosome 2AL. The resistance gene was closely linked to Xbarc5 and Xgwm312 , with genetic distances of 5.0 and 6.0 cM, respectively, and located on the chromosome bin 2AL‐1‐0.85 in the test with a set of deletion lines. The results suggested that PmHNK54 in Zheng 9754 is a new powdery mildew resistance gene in common wheat.

Flour blending effects of Zhengmai 9694 on farinograph parameters and streamed bread-making quality was analyzed by mixed with high-gluten wheat cultivar Zhengmai 9023.The results indicated that Zhengmai 9694 had preferable steamed bread-making quality.With the continuous increasement of Zhengmai 9023,the specific volumes,aspect ratios,internal structures,flexibilities,toughness,stickiness and taste scores of steamed bread made of the blends increased significantly while total scores just improved slightly.However,when the content of Zhengmai 9023 in the blends exceeded a certain proportion,not only the bread specific volumes,internal structures and flexibility scores of steamed bread would dropped,but also the surface color kept unchangeable and the surface structures were declining.The most appropriate blending ratio of Zhengmai 9694 vs Zhengmai 9023 was 70∶30,with main quality properties such as wet-gluten content and farinograph parameters achieved the national high-quality steam bread standards.

The breeding strategies of Zhengmai 9023,including the innovative of parent materials,the selection method of quality,early maturing and integrated resistance,the identification and propagation of high generation lines,the development of supporting cultivation technology,the demonstration and extension,and the population improvement of Zhengmai 9023.Meanwhile,according to the present status and future challenges of wheat breeding,several solutions are proposed in this paper,involving the genetic improvement of important traits such as high photosynthesis efficiency,photoinhibition tolerance,developmental characteristics,transportation and transformation of assimilation,high efficiency utilization of nutrition elements.Finally,the importance of constructing modern molecular breeding platform in main wheat production areas is discussed.

The paper introduced the major progress of wheat germplasm resource research in Wheat Research Center,Henan Academy of Agricultural Sciences,including the collection and conservation of wheat germplasm resources,the identification of important agricultural traits,the molecular identification card construction and genetic relationship analysis of landraces,the molecular identification of resistance genes in Henan major cultivars,the quality effect evaluation of wheat high and low molecular weight subunits,the classification and relative importance analysis of wheat quality properties,and the exploration,molecular mapping and molecular pyramiding of elite genes.

To study the influence of Buhler mills on testing results of wheat flour quality and to provide information for calibration of wheat milling procedure.,3 different types of wheat were milled with 5 Buhler experimental mills selected from 5 different laboratories.The results indicated that different mills influenced significantly the testing results of flour yield,ash content,crude protein content,damaged starch content,water absorption,energy of area, and maximum resistance and extensibility regardless of wheat types(p0.05),but did not influence the results of wet gluten content and dough stability for weak gluten wheat(Zhengmai 004).The results suggested that adjusting experimental mills regularly was important for obtaining comparable wheat quality testing results among laboratories.

In order to improve the flour quality for bread-baking,6 Chinese strong-gluten wheat cultivars,such as Gaoyou 8901,Shiluan 02-1,Jimai 20,Gaoyou 9409,Gaoyou 9411,and Zhengmai 9023 were used in this experiment to study the quality characteristics of flour produced from different milling streams of Buhler Experimental Mill.The results showed that flour quality of different milling streams differed significantly and varied regularly in the six cultivars.In reduction flour,ash content,protein content,a* and b* values of slurry,damaged starch content,dough developing time and water absorption increased and the wetgluten content,L* value of slurry,dough stable time,extensibility and maximum resistance decreased with the increase of milling stream number.While in break flour the protein content,wet gluten content,damaged starch content,water absorption,extension area and extensibility increased with the increase of milling stream number.The parameters of extension and bread-baking quality of break flour were better than those of reduction and straight-run flour.The positive correlation between protein content and wet gluten content(r=0.81**),between damaged starch content and water absorption(r=0.86**) and the negative correlation between the ash content and L* of slurry(r=-0.89**) among milling streams were observed.The result suggested that stream-selecting and flour blending method is an effective way to produce high quality flour for bread-baking with present available wheat cultivars.

1 334 samples of 369 wheat cultivars grown in different regions from 2003~2005,were used to investigate and evaluate grain quality,milling quality,rheological characteristics,and processing quality.The results showed that the coefficient of variation of stability is the highest in all traits,the followed is maximum resistance,developing time,energy of area,sedimentation value,falling number,extensibility,wet gluten and protein content.The CV of test weight,flour yield and water absorption is the lowest.The traits such as stability,energy of area,developing time,sedimentation value,maximum resistance varied greatly from cultivars and years.According to National Standard,there were 7,24,39 and 2,6,12 cultivars in 2003,2004 and 2005 reaching strong gluten wheat(GB/T 17892-1999) and weak gluten wheat(GB/T 17893-1999),respectively.Compared with the results of bread-baking quality tested in 1986,1990 and 1994 by Ministry of Agriculture,breading-baking quality of strong-gluten wheat improved gradualy in China.