International wheat quality improvement presents three major trends
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At the end of May 2004, the "International Symposium on Wheat Quality" was held at the Chinese Academy of Agricultural Sciences. More than 140 representatives from more than 20 countries including the United States, Australia, and France attended the meeting. This is an international gathering of genomics, proteomics, genetics and breeding, agronomy, grain chemistry, post-harvest processing and flour companies. The main contents include the status quo and trends of the global wheat industry, new technologies and new products, genetics of processing quality, and grains. With the chemical basis and variety improvement, the wheat academic seminar on the theme of quality molecular improvement was the first time at home and abroad. This academic seminar reflects the three major development trends of international wheat quality improvement. First, improving the quality of processing and providing consumers with safe, nutritious and diversified foods has become a development trend in all countries in the world. Whether it is wheat exporters or major wheat producing countries such as China and India, they attach great importance to the improvement of wheat processing quality. The flour industry places great emphasis on the quality and stability of commercial grains. Second, the research on the molecular biology of wheat quality has made remarkable progress. The molecular marker technology and transgenic technology are nearing maturity. The task currently facing is to further reduce the cost, integrate closely with conventional breeding, and accelerate the speed of quality improvement. Thirdly, rapid quality inspection technology has developed rapidly, and near-infrared analyzers, single-grain hardness meters, and micro-swathes have been widely used for quality inspection. The evaluation methods for oriental foods such as noodles and steamed bread are increasingly standardized. The combination of biotechnology and conventional breeding to improve the quality of wheat has become a consensus among scholars at home and abroad. The close combination of varieties, cultivation and management, grain chemistry, processing technology, grain storage, and flour and food industry is the realization of the industrialization of wheat and added value-added. Guarantee. Under the support of the Ministry of Science and Technology's Major Foundation Research Program (973), the Ministry of Agriculture's 948 Project and the Major Industrial Structural Adjustment Project, the 863 Program and the Natural Science Foundation Project, important progress has been made in the improvement of wheat quality in China, which has been highly evaluated by domestic and foreign counterparts. . The first is the combination of bio-inclined molecular detection and routine analysis by the Chinese Academy of Agricultural Sciences. The Chinese Academy of Sciences has made important progress in gene cloning of high- and low-molecular-weight subunits and excavation of exogenous beneficial genes. Second, China has bred a batch of wheat varieties with excellent processing quality and high yield potential, such as Jimai 19, Yumai 34, Ningmai 9, etc., which play an important role in the adjustment of industrial structure, but due to the variety and variety, Problems such as the small scale of planting, the backwardness of existing standards, and the mixed storage of wheat have seriously hampered the improvement of the quality of commercial wheat. Third, China has formed a wheat quality research team with certain international competitiveness. These young scientists not only have high professional quality, but also have remarkable achievements. Most of them have studied abroad for many years and have strong international communication skills. They have become China's wheat quality research. The backbone.