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您的检索式：作者名="Craig F.Morris"
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| 1 | 硬质小麦籽粒阿拉伯木聚糖含量的遗传变异研究显示文摘为了更好地理解环境和基因型对小麦阿拉伯木聚糖含量的影响,为小麦品质改良提供科学依据,采用比色法测定了美国西部51个硬质小麦品种的阿拉伯木聚糖组分含量,这些小麦品种包括冬小麦和春小麦,分别被种植在3个不同的地点。结果表明,参试冬小麦品种水溶性和总阿拉伯木聚糖含量的变异范围分别为0.39%-0.81%和3.09%-4.04%,春小麦品种这两种木聚糖含量范围分别为0.48%-0.92%和3.94%-4.70%。小麦籽粒阿拉伯木聚糖含量的变异同时受品种、环境及其互作效应的显著影响,环境效应大于品种效应。小麦品种间阿拉伯木聚糖含量的变异主要表现在水溶性组分上。就不同组分而言,基因型对水溶性阿拉伯木聚糖组分的影响相对较大,环境则分别对冬小麦水不溶性、春小麦水溶性阿拉伯木聚糖组分有较大的影响。品种间和环境间阿拉伯木聚糖含量的变异,冬小麦大于春小麦;水溶性阿拉伯木聚糖含量的遗传型方差春小麦大于冬小麦。冬、春小麦的水溶性阿拉伯木聚糖含量的广义遗传力均大于95%,通过遗传育种的方法改良小麦阿拉伯木聚糖含量是可行的。冬小麦与春小麦阿拉伯木聚糖含量的平均值之间无明显差异。 | 李硕碧 Craig F.Morris Arthur D.Bettge | 2007 | 麦类作物学报2007，27，6： | 4 |
| 2 | Development of soft kernel durum wheat显示文摘Kernel texture(grain hardness) is a fundamental and determining factor related to wheat(Triticum spp.) milling, baking and flour utilization.There are three kernel texture classes in wheat: soft and hard hexaploid(T.aestivum), and very hard durum(T.turgidum subsp.durum).The genetic basis for these three classes lies with the Puroindoline genes.Phenotypically, the easiest means of quantifying kernel texture is with the Single Kernel Characterization System(SKCS), although other means are valid and can provide fundamental material properties.Typical SKCS values for soft wheat would be around 25 and for durum wheat≥80.Soft kernel durum wheat was created via homeologous recombination using the ph1b mutation, which facilitated the transfer of ca.28 Mbp of5 DS that replaced ca.21 Mbp of 5 BS.The 5 DS translocation contained a complete and intact Hardness locus and both Puroindoline genes.Expression of the Puroindoline genes in durum grain resulted in kernel texture and flour milling characteristics nearly identical to that of soft wheat, with high yields of break and straightgrade flours, which had small particle size and low starch damage.Dough water absorption was markedly reduced compared to durum flour and semolina.Dough strength was essentially unchanged and reflected the inherent gluten properties of the durum background.Pasta quality was essentially equal-to-or-better than pasta made from semolina.Agronomically, soft durum germplasm showed good potential with moderate grain yield and resistance to a number of fungal pathogens and insects.Future breeding efforts will no doubt further improve the quality and competitiveness of soft durum cultivars. | Craig F.MORRIS | 2019 | Frontiers of Agricultural Science and Engineering2019，6，3： | 0 |
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