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农学学报 ›› 2019, Vol. 9 ›› Issue (3): 21-25.doi: 10.11923/j.issn.2095-4050.cjas18030019

• 农艺科学 生理生化 •    下一篇

中国酿造高粱品质遗传改良研究进展

张福耀, 平俊爱   

  1. 山西省农业科学院高粱研究所
  • 收稿日期:2018-03-19 修回日期:2018-09-04 接受日期:2018-09-18 出版日期:2019-03-20 发布日期:2019-03-20
  • 通讯作者: 平俊爱 E-mail:x21h4h
  • 基金资助:
    现代农业产业技术体系建设专项资金(CARS-06);山西省回国留学人员科研重点资助项目“适宜机械化高粱品种选育与机械化栽培技术 研究”(2012-重点6)。

Genetic Quality Improvement of Brewing Sorghum in China: Research Progress

  • Received:2018-03-19 Revised:2018-09-04 Accepted:2018-09-18 Online:2019-03-20 Published:2019-03-20

摘要: 高粱具有抗旱、耐涝、耐瘠、高产等特点,历来是中国北方的主要粮食作物。改革开放后,随着中国国民经济的增长,人民生活水平的提高,高粱的用途发生了重大的改变,逐步从粮食作物转变为轻工业原料,酿造高粱成为中国高粱生产的主体,特别是农业部关于“镰刀弯”地区玉米结构调整的指导意见提出后,酿造高粱成为“镰刀弯”地区优化种植结构的优势作物。为了进一步提高酿造高粱在优化种植结构中的作用,本文综述了高粱酿造品质遗传改良研究、品种选育和产业化开发进展,分析了存在问题和发展方向,认为酿造高粱育种应进一步加强与酿造企业的合作,深入开展高粱品质和酿造品质的关联研究,全面推进高粱产业发展。

关键词: 淮安红椒, 淮安红椒, 植物生长调节剂, 室温贮藏, 品质

Abstract: To enhance the genetic improvement level of brewing sorghum and the role of brewing sorghum in optimizing planting structure, we summarized the research progress and industrial development of genetic quality improvement of brewing sorghum since 1980s. Although there are extensive genetic researches on brewing sorghum concerning grain protein, lysine and tannin content, variety improvement and combining ability and gene effect of grain quality traits, the study on the correlation between brewing sorghum quality and liquor quality is insufficient; sorghum varieties suitable for mechanized yield are far from demand, and the native varieties are still used in some areas, which have low and unstable yield and seriously affect the development of brewing sorghum industry. We suggest to strengthen the breeding of brewing sorghum varieties suitable for mechanization production, improve the production level of sorghum; cooperate with brewing enterprises, carry out in-depth research on the correlation between sorghum grain quality and liquor quality to reveal the intrinsic nature, and develop brewing sorghum industry through genetic improvement.