论文部分内容阅读
杂交高粱有产量高、抗逆力强、适应性广等特点。但由于它的食味品质较差,在生产上受到一定的限制,因而改善高粱的品质在国内外受到普遍重视。目前国外主要是考虑蛋白质含量和氨基酸平衡;在我国高粱主要是做为食用,因此不仅要有较高的营养价值,而且要求有较好的食味。为了对高粱育种工作提供一些数据,我们已经发表过高粱蛋白质含量测定的结果及影响食味因素的研究。为了深入探讨影响杂种蛋白质含量的主要因素及预报适口性,在本文中除对以前的结果补充一些数据外,重点做一些较深入的统计分析并提出我们的看法。
Hybrid sorghum has high yield, strong resistance, wide adaptability and so on. However, due to its poor eating quality, its production is subject to certain restrictions, so improving the quality of sorghum has been widely valued at home and abroad. At present, foreign countries mainly consider the protein content and amino acid balance; sorghum is mainly used as food in our country, so not only have higher nutritional value, but also require better taste. In order to provide some data on the sorghum breeding work, we have published the results of the determination of sorghum protein content and the research on the factors affecting the taste. In order to further explore the main factors that affect the protein content of hybrids and predict the palatability, in this paper, in addition to some data to supplement the previous results, the focus of some more in-depth statistical analysis and put forward our views.