The Variation and Stability Analysis of Wheat Dough Stability Time

作     者：TIAN Ji-chun HU Rui-bo DENG Zhi-ying WANG Yan-xun 

作者机构：Key Laboratory of Crop Biology of Shandong Province~Group of Quality Wheat Breeding Shandong Agricultural University Taian271018 P.R.China 

出 版 物：《Agricultural Sciences in China》 (中国农业科学（英文版）)

年 卷 期：2007年第6卷第2期

页      面：143-149页

学科分类：09[农学] 0901[农学-作物学] 

基　　金：National Natural Science Foundation of China, NSFC, (30471082) Ministry of Agriculture of the People's Republic of China, MOA, (05-02-02B, 2006-kua-06) 

主　　题：Chinese wheat (Ttiticum aestivum) dough stability time genotype and environment stability analysis 

摘      要：Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stability time that occurs during the commercial wheat production. The variations in the dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars （varieties） obtained from Shandong Province, China, which were grown at nine different locations for three successive years. The results showed that the coefficient of variation for the dough stability time ranged from 24.29 to 49.60% across different varieties, locations, and years. Additive main effects and multiplicative interaction （AMMI） analysis indicated that there were significant interactions for the dough stability time between the varieties, the growth locations, and the years. The genotype effect was the most noticeable, followed by the interaction of the genotype and the environment. The environmental effect was the least significant. The interactions between the varieties and the locations differ considerably, however, each cultivar （variety） apparently has a specific adaptability to the growth location. Therefore, for the successful commercial scale production of the high-quality wheat varieties, both the selection of proper cultivars and its most suitable growth locations to meet the desired requirements for the dough mixing stability time are important.