---

作 者 ：曾浙荣;李英婵;孙芳华;王光瑞;周桂英;宠家智;林晓曼;黎建华;石秀玉;鲍思敬;武芝霞

期 刊 ：作物学报 1994年 20卷 06期 页码：641-652

关键词：小麦；面包烘烤品质；基因型；环境；互作；聚类分析；

Keywords:Wheat, Bread baking quality, Genotype, Environment, Interaction, Cluster analysis,

摘 要 ：1990和1991年，15个国内和22个国外品种，同时在北京、石家庄（河北）、安阳（河南）南北相距500余公里的3个地点种植，对其粒重、硬度和面包烘烤品质进行了评价，并研究了性状间和品种间的关系。结果表明：国内品种的千粒重比国外品种高，硬度则不相上下，但面包烘烤品质除了8131外，国内品种比美国中西部品种显著地差；蛋白

Abstract:In 1990 and 1991, fifteen domestic and 22 exotic wheat varieties were grown at Beijing Shijiazhuang (Hebei Province), and Anyany (Henan Province), respectively; and grain weight, hardness, and bread baking quality were evaluated; relationships among quality traits and genotypes were studied as well.

---