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Acta Agron Sin ›› 2010, Vol. 36 ›› Issue (4): 695-700.doi: 10.3724/SP.J.1006.2010.00695

• RESEARCH ACTIVITIES • Previous Articles     Next Articles

Relationship between Quality Traits of Soft Red Winter Wheat and Cookie Diameter

YAO Jin-Bao1,Edward SOUZA2,MA Hong-Xiang1,ZHANG Ping-Ping1,YAO Guo-Cai1,YANG Xue-Ming1,REN Li-Juan1,ZHANG Peng1   

  1. 1 Institute of AgriculturalBiotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2 USDA/ARS Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, Ohio 44691-4096, USA
  • Received:2009-07-24 Revised:2010-02-08 Online:2010-04-12 Published:2010-03-03

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Abstract:

Fifty-seven soft red winter wheat (Triticum aestivum L.) genotypes including two cultivars released in Jiangsu Province and 55 advanced lines were subjected to quality tests of sixteen parameters, such as solvent retention capacity (SRC) and RVA viscosity parameters. The results showed that there were great variations among wheat genotypes for quality traits and cookie diameter. Significant correlations were observed between cookie diameter and 1000-kernel weight (r = -0.3910, P < 0.01), flour yield (r = 0.5548, P < 0.01), flour protein (r = -0.3032, P < 0.05), flour particle size (r = -0.5667, P < 0.01), water SRC (r = -0.8579, P < 0.01), carbonate SRC (r = -0.8643, P < 0.01), lactic acid SRC (r = -0.6120, P < 0.01), sucrose SRC (r = -0.7566, P < 0.01), breakdown (r = 0.4337, P < 0.01), peak time (r = -0.2702, P < 0.05), and pasting temperature (r = -0.6158, P < 0.01). According to the cluster analysis, the 57 genotypes were classified into three groups and several subgroups. The cookie diameter of the three groups was 16.75, 15.14, and 18.45 cm. A total of nine lines were screened out with higher cookie diameter than Ningmai 9. These lines are recommended in soft wheat breeding program.

Key words: Soft red winter wheat, Solvent retention capacity, RVA viscosity, Cookie diameter

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