摘要
以20个燕麦品种为材料,研究茎秆形态特征与抗倒伏性的关系,明确影响燕麦抗倒伏性的关键形态特征,为燕麦抗倒伏育种及栽培提供参考。结果表明:供试燕麦品种田间倒伏分级年际间变化不大,不同燕麦品种茎秆形态特征差异显著(P<0.05),均与茎秆倒伏指数具有显著的相关性(P<0.05)。筛选出对燕麦倒伏起关键作用的6类主要形态因子,第2节粗度与壁厚、重量、节间充实度,机械强度、单茎(株)重、穗下节长是衡量和鉴定燕麦品种抗倒伏性强弱的关键形态指标。茎秆质量可划分为特优型、优质型、中间型和劣质型四种类型,其优劣程度间接反应抗倒伏能力,不同类型间茎秆倒伏指数和第2节机械强度差异显著(P<0.05)。
Twenty varieties of oat were used as materials to study the morphological characteristics of the stem and their correlation with lodging resistance.The key morphological characteristics of oat were evaluated comprehensively,which provided reference for lodging resistance breeding and cultivation of oat.The results showed that the degree of lodging of oat varieties in the field was consistent in different years.Morphological characteristics of stems of different oat varieties were significantly(P﹤0.05)different,and there was a significant(P﹤0.05)correlation with the culm lodging index.There were six major screened morphological factors played a key role in the lodging of oats,including the weight of the second section,the fullness of the second internode,the mechanical strength,The below of spike internode length,the thickness of the second internode and the wall thickness are the key morphological indicators for measuring and identifying the lodging resistance of oats.The quality of stems can be divided into four types:superior type,high quality type,intermediate type and inferior type.The difference between the culm lodging index and the mechanical strength of the second internode was significant(P﹤0.05),and the quality of the culm was indirectly affected by lodging resistance.
作者
南铭
赵桂琴
李晶
柴继宽
刘彦明
NAN-Ming;ZHAO Gui-qin;LI-Jing;CHAI Ji-kuan;LIU Yan-ming(College of Pratacultural Science Gansu Agricultural University Lanzhou,Gansu Province 730070,China;Dingxi Academy of Agricultural Science,Dingxi,Gansu Province 743000,China)
出处
《草地学报》
CAS
CSCD
北大核心
2018年第6期1382-1391,共10页
Acta Agrestia Sinica
基金
国家燕麦荞麦产业技术体系建设专项(CARS-8-C-1)资助
关键词
燕麦
形态特征
抗倒伏性
综合评价
Oats
Morphological characteristics
Lodging resistance
Comprehensive evaluation
