|Title:||小麥耐熱種原評估||Other Titles:||Evaluation of Heat Tolerance Germplasm in Wheat||Authors:||林訓仕
|Keywords:||小麥;耐熱;種原;Wheat;Heat tolerance;Germplasm||Issue Date:||Dec-2014||Publisher:||農業試驗所||Start page/Pages:||71-79||Source:||農業試驗所特刊第183號||Conference:||因應氣候變遷及糧食安全之農業創新研究 - 102年度成果發表暨研討會論文集||Abstract:||
小麥屬溫帶作物，在臺灣僅適於冬季裡作種植，隨著全球暖化及全球極端天氣影響，高溫將是臺灣種植小麥所面臨的挑戰之一，因此小麥耐熱新品系選育則顯重要。本耐熱種原評估試驗以自國際玉米小麥改良中心 (International Maize and Wheat Improvement Center, CIMMYT) 引進之167個耐熱品系為材料，提早於10月播種，進行耐熱種原評估試驗，同時調查病害感染狀況，試驗結果顯示，共有73個品系產量高於臺中選2號，成熟期則以130~135天最多，蛋白質含量主要分布介於12.5%~13.5%，多屬中筋品種。依據各品系之性狀表現，已自167個品系中選拔20個品系，作為後續產量及區域試驗之參試材料，並進一步確認其耐熱性表現。
Wheat is a temperate-zone crop; thus, the only appropriate season for planting wheat in Taiwan is winter. With global warming and the influences of extreme climate changes, high temperatures have posed a challenge for wheat agriculture in Taiwan. Therefore, novel heat-tolerant wheat strains must be developed. The targets of this genetic evaluation experiment for wheat heat tolerance were 167 heat-tolerant strains that were imported from the International Maize and Wheat Improvement Center. The planting time was moved to October to conduct the genetic heat-tolerance experiment. In addition, disease infection conditions were investigated. According to the experimental results, the yields of 73 strains were higher than that of wheat Taichung Sel. No. 2 and the most common maturation period was 130–135 d. The primary protein content ranged between 12.5% and 13.5%. Most wheat varieties contained medium gluten. Based on their gene expressions, 20 of the 167 strains were selected as samples for conducting additional regional yield experiments. Subsequent experiments will be conducted to verify the heat-tolerance performances of these wheat strains.
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