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cje ›› 2004, Vol. ›› Issue (3): 30-33.

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Quality comparison between Tibetan wheat cultivars and introductive cultivars in Lasa

CAO Guangcai1, QIANG Xiaolin2, WU Dongbing1, CHEN HEqin3, HOU Libai3, DONG Mei2   

  1. 1. Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    2. Agricultural Institute, Tibetan Academy of Agricultural and Animal Sciences, Lasa 850002, China;
    3. Agricultural Institute, Shenyang Agricultural University, Shenyang 110161, China
  • Received:2003-06-30 Revised:2003-09-12 Online:2004-06-10

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Abstract: In order to provide basis for utilization of cultivars in the production of Tibetan good quality wheat,7 Tibetan spring wheat cultivars and 4 introductive cultivars were employed for spring-sown experiments in Lasa from 1998 to 2000,while 2 Tibetan winter wheat cultivars and 3 introductive cultivars were tested for autumn-sown experiments from 1998 to 2001.The results showed that protein content,wet gluten content and sedimentation value for the Tibetan cultivars were significantly lower than those for introductive cultivars.Tibetan cultivars belong to weak gluten wheat.The ways of utilization of cultivars for Tibetan good quality and special wheat were as following:strengthening ecological breeding for the middle gluten wheat,and introducing inland strong gluten cultivars.

Key words: trichlorobenzene stress, Soybean seeds, Active oxygen, Membrane-lipid peroxidation, Antioxidant enzymes

CLC Number: