Research Of Major Growers Agronomic Traits Of Yan Nong19 And Quality Of Noodles Mixed With Waxy Wheat

This study selected Yannong 19 and other ten current production on the promotion of varieties,through indoor field-testing and analysis,comparing a number of agronomic traits and the quality characteristics of the difference between the varieties,and the characters of Yannong 19;Through scientific research done by the cultivation(rotating design) in Ling Bixian agricultural research,discuss yannong 19 for cultivation of high yield and quality measures;"Yannong 19" and "Annong waxy 1" to the 10∶0 ratio of 0∶10 with the different milling wheat,to produce noodles, research on different ratio of major starch quality parameters and noodle quality traits of change,analysis the relationship between different proportions of starch and noodle quality traits,discuss wheat starch properties after the change and the quality of noodles after the milling the wheat and waxy wheat.Main results are as follows:1.Height,ear length,effective ears,heading stage,1000-grain weight and density of species achieve significant variance or a significant level,Area yield significantly below;Most of the agronomic traits are very volatile,Yannong 19 to plant height of 84.4 cm,ear length of 9.34 cm,bulk density of 787.17 g / 1,effective ears for the 144 / m,accounting for 36.47 grain,grain weight of 37.28 graF值,Three factors of yield relatively are coordination.Silty for the five farinnography number(water absorption,development time, stability,weaken,matte quality ) the variance between the species reached a significant level;In Near-Infrared parameters,Hardness do not achieve significant level;Pasting temperature,the peak viscosity,low viscosity,the peak time,setback and the rebound of the last viscosity,and other parameters achieve significant or very significant level:Amylose content and the expansion potential do not achieve significant for Yannong 19,the protein content is 13.47 percent,29.47 percent is wet gluten,the settlement value is 32.68 ml,stability in time for 4.27 min,Comprehensive quality is better performance.2.The analysis of yan19 cultivated variance test results show that:Seedling Number on yield,yield components of the agronomic traits and quality traits have significant impact;Sowing time on the stem tillers before the winter period grain and seed-setting rate of agronomic traits have significant impact;Fertilization on stem tillers before the winter,small infertility ears and agronomic traits have significant impact,the rate significantly affect the protein content of a positive role;The output from a look at three factors,The highest single factor is not dealt with the highest yield,Help coordinate output of the three factors is an important condition for access to high-yield for yan 19.According to Lingbi Xian and Huaibei northeast of the production conditions and the results of this study,That the sowing period A2(10.15),Seedling Number B2 (150thousand/ 667 m~2) and fertilization of C3(base fertilizer:45 percent of the fertilizer 30 kg/667 m2 + topdressing:get up -jointing stage,Topdressing-N 10kg/667 m~2 ) can expect high yield at the same time,appropriate improved agronomic traits, and to a certain extent,take into account the quality of some of the major characters.3."Yannong 19" and "Annong waxy 1"to the 10:0 ratio of 0:10 with the different milling wheat,Pasting temperature,the peak viscosity,low viscosity,Lean maintained value,the final viscosity,the rebound in the value of time and peak value of mixing starch,such as eight characters of variance in dealing with a significant difference between the different departments.With the increase in the proportion of waxy wheat,Protein content,wet gluten content was decreasing trend,Lean maintained value,and the mixing of amylose content was decreasing trend.Help with milling can effectively change the original number of varieties of quality characters.4.Production of noodles of the test showed that,after "Yannong 19" and "Annong waxy 1" in accordance with a certain proportion of wheat,Production of noodles in color,performance,and smoothness,and other characters are on a better performance;Produced by the noodles better than a single species.The relevance of the milling with the quality traits and noodle quality analysis showed that,Noodles with the color value of the settlement was negatively correlated,Toughness peak viscosity and welling power is a significant positive correlation;Lean maintained and the value of the final viscosity was negatively correlated;Eating with low viscosity,swelling power is a significant positive correlation,and the peak time,the protein are very significant negative correlation. This shows that,character traits of protein and starch have significant effect on the quality of noodles.