CHAPTER 1 UALITY BREEDING 品质育种 BY iu Yingz 应泽 Dept of Plant Breeding and Seed Engineering
BY Niu Yingze （牛应泽） Dept. of Plant Breeding and Seed Engineering CHAPTER 14 QUALITY BREEDING 品质育种
The Crop Quality Nutritive Quality (Protein, amino acid, fatty acid,......) Processing Quality(Milling, baking, toasting, cooking, frying.) Commercial Quality ( External appearance, taste,…… The Significance of Crop Quality Meet the development of living standards Meet the requirement of market for agricultural products Increase of economical profits in agriculture production and of the income of farmers
The Crop Quality Nutritive Quality (Protein, amino acid, fatty acid, ……) Processing Quality (Milling, baking, toasting, cooking, frying …) Commercial Quality (External appearance, taste, ……) The Significance of Crop Quality Meet the development of living standards Meet the requirement of market for agricultural products Increase of economical profits in agriculture production and of the income of farmers
8 1 Quality Characters in Main Crops主要作物的品质性状 1. heat (1) Main Quality Traits Protein content(>13%0) Gluten content面筋(湿,>30%) Mainly glutenin Special-use requirement Bread quality(steamed bread, roasted bread) Noodle quality Biscuit quality (protein<13%) Soft wheat软粒小麦 Lower quality Durum wheat硬粒小麦 ligher quality
§1 Quality Characters in Main Crops 主要作物的品质性状 1. Wheat （1）Main Quality Traits • Protein content ( >13%) • Gluten content 面筋 （湿，>30%) Mainly glutenin • Special-use requirement Bread quality (steamed bread, roasted bread) Noodle quality Biscuit quality (protein<13%) Soft Wheat 软粒小麦 Lower quality Durum Wheat 硬粒小麦 Higher quality
(2) Genetics of Quality Traits in Wheat p260 Protein content Polygene, additive action Glutenin content(麦谷蛋白) a few individual genes
(2) Genetics of Quality Traits in Wheat p260 • Protein content Polygene, additive action • Glutenin content (麦谷蛋白）a few individual genes
2. Rice (1 Main Quality Traits p 162, tab. 14-3 Milling quality Milling rate; whole rice rate,…… Cooking quality Starch constituents and content taste Nutritive quality: protein content 8-9% Special rice: waxy rice; black rice, red rice
2. Rice （1）Main Quality Traits p. 162, tab. 14-3 • Milling quality Milling rate; whole rice rate, … … • Cooking quality: Starch constituents and content ; taste, • Nutritive quality: protein content 8-9% • Special rice: waxy rice; black rice, red rice, … …