本書包括矮稈基因與產量潛力、節(jié)水節(jié)肥與抗病性、加工品質與營養(yǎng)特性共3部分，其中創(chuàng)新性較明顯的有3個方面：(1)系統(tǒng)解析矮稈基因Rht24的起源、演化與功能，矮稈、株型緊湊、穗數(shù)多是中麥175高產穩(wěn)產的主要原因，為高產節(jié)水型乃至旱地新品種選育提供了新思路；(2)中麥175是國內用VPM1育成的少數(shù)幾個推廣品種之一，抗麥瘟病，含抗條銹病新基因Yrzm175和抗葉銹病基因Lr37，抗病性好；(3)面筋延展性好，面粉顏色亮白，為面條和饅頭兼用型品質奠定基礎，含鋅量較一般品種高30%，營養(yǎng)價值高。
序
前言
中麥175高產高效廣適特性解析與育種方法思考
矮稈基因與產量潛力
QTL mapping for plant height and yield components in common wheat under water-limited and full irrigation environments
Preliminary Exploration of the Source, Spread, and Distribution of Rht24 Reducing Height in Bread Wheat
Molecular Mapping of Reduced Plant Height Gene Rht24 in Bread Wheat
Rht24b, an ancient variation of TaGA2ox-A9, reduces plant height without yield penalty in wheat
A rapid monitoring of NDVI across the wheat growth cycle for grain yield prediction using a multi-spectral UAV platform
Genome-wide variation patterns between landraces and cultivars uncover divergent selection during modern wheat breeding
節(jié)水節(jié)肥與抗病性
從產量和品質性狀的變化分析北方冬麥區(qū)小麥品種抗熱性
小麥骨干親本京411及衍生品種苗期根部性狀的遺傳
不同水分條件下廣適性小麥品種中麥175的農藝和生理特性解析
兩種施肥環(huán)境下冬小麥京411及其衍生系產量和生理性狀的遺傳分析
不同氮素處理對中麥175和京冬17產量相關性狀和氮素利用效率的影響
QTL mapping for leaf senescence-related traits in common wheat under limited and full irrigation
Fine mapping of a stripe rust resistance gene YrZM175 in bread wheat
麥瘟病研究進展與展望
加工品質與營養(yǎng)特性
中國鮮面條耐煮特性及評價指標
Characterization of A-and B-type starch granules in Chinese wheat cultivars
Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles
Mineral element concentrations in grains of Chinese wheat cultivars
QTL Mapping for Grain Zinc and iron Concentrations in Bread Wheat
Determination of phenolic acid concentrations in wheat flours produced at different extraction rates
Carotenoids in Staple Cereals: Metabolism, Regulation, and Genetic Manipulation
Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat (Triticum aestivum L.)
Dynamic metabolome profiling reveals significant metabolic changes during grain development of bread wheat (Triticum aestivum L.)
Effects of water-deficit and high-nitrogen treatments on wheat resistant starch crystalline structure and physicochemical properties
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