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Acta Agron Sin ›› 2016, Vol. 42 ›› Issue (06): 803-812.doi: 10.3724/SP.J.1006.2016.00803


Quality of Major WheatCultivars Grown in Sichuan Province in Recent Decade

LI Chao-Su1,**,WU Xiao-Li1,**,TANG Yong-Lu1,*,YANG Wu-Yun1,WU Yuan-Qi1,WU Chun1,MA Xiao-Ling1,LI Shizhao1   

  1. 1Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China; 2Sichuan Agricultural University, Wenjiang611130, China
  • Received:2015-09-21 Revised:2016-03-14 Online:2016-06-12 Published:2016-03-28
  • Contact: 汤永禄, E-mail: ttyycc88@163.com, Tel: 028-84504601 E-mail:xiaoli1755@163.com
  • Supported by:

    This study was supported by the grant from China Agriculture Research System (CARS-3-1-23).


Quality improvement is one of the major targets in winter wheat breedingin Southwest China in the past two decades.This study aimed at understanding the quality of the main varietiesreleased in Sichuan province, especially evaluatingthe quality and the breeding value ofsynthetic hexaploid wheat (SHW).In multi-environment trial from 2011 to 2013 (location × year), we evaluated the grain protein content (GPC), grain germination index (GI), falling number (FN), wet gluten content (WGC), sedimentation value (SDS), flour yield (FY), farinograph parameters, and Rapid Visco Analyzer (RVA) parameters of 10wheatcommercial cultivars. Theresults showed thatgenotype, environment, and genotype × environment interaction had significant effect on all quality parameters tested. The effect of environment was greater than that of genotype in most traits related to protein quantity and quality; whereas, the genotypic effect was greater than environmental effect in starch quality traits including FN and RVA parameters.In the 10 cultivars tested, the ranges of quality parameters were GPC 11.7–14.0%, WGC 22.0–29.3%, SDS 21.4–35.1 mL, FN 147–363 s, dough stability time1.7–12.1 min,andpeak viscosity1056–2670 cP. Chuanmai 104, a SHW cultivar with yield level of 9000 kg ha-1,showed the best quality with SDS of 30.3mL, FN of 325s, dough stability time of 9.8min, and final viscosity of 2796cP. In contrast, Mianmai 367 showed the worst quality with SDSof 24.6 mL, FN of 147 s, dough stability time of 2.2 min, and final viscosity of 827 cP.Besides, germination index (GI) also varied significantly among cultivars. The mean GI of cultivars at physiological maturity stage was 0.31, ranging from 0.06 to 0.76. Chuanmai 104 had the lowest GI value. Our results suggest great potential for quality improvement of Southwest winter wheat, and Chuanmai 104 can be used as a promising parent in breeding programs.

Key words: Synthetic wheat, Commercial cultivar, Quality potential

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