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《Journal of Anhui Agricultural University》 2006-02
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Some agronomy and quality traits in Waxy and common wheat

WANG Hua-jun~(1,2,3),ZHANG Wen-ming~1,YAO Da-nian~1,ZHENG Wen-yin~1,JIANG Wen~1,ZHAO Li~1(1.School of Agronomy,Anhui Agricultural University,Hefei 230036;2.School of Senior Vocational Training,Anhui Agricultural University,Hefei 230036;3.School of Continuing Education,Anhui Agricultural University,Hefei 230036)  
One waxy wheat cultivar(Annong Waxy 1)and some common wheat cultivars were selected as materials to study the difference among agronomic traits,quality traits and measured RVA parameters.The results showed,compared with experimental common wheat,Annong Waxy 1 should be improved in plant-height,ear-length,1000-kernel weight by hybridism and back-cross,while the difference among protein content,ash content,wet gluten contents were not significant,but the waxy wheat grain hardness value was lower.In addition,the research suggested that amylose content in Annong Waxy 1 was extremely low,and its viscosity parameters including pasting temperature,peak viscosity,hold-through,break-down,final viscosity,set-back,peak time and stirring were lower and extremely low.Improvement and utilization of waxy wheat were also discussed.
【Fund】: 安徽省教育厅科研项目(2004kj154);; 安徽省人才基金;; 合肥市科研项目资助
【CateGory Index】: S512.1
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