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Acta Agron Sin ›› 2017, Vol. 43 ›› Issue (04): 501-509.doi: 10.3724/SP.J.1006.2017.00501

• CROP GENETICS & BREEDING·GERMPLASM RESOURCES·MOLECULAR GENETICS • Previous Articles     Next Articles

Quality Characteristics of Winter Wheat Varieties Tested in National Trials in Northern Region and Yellow-Huai River Valley Winter Wheat Zone from 2000 to 2015

HU Xue-Xu,SUN Li-Juan,ZHOU Gui-Ying,WU Li-Na,LU Wei,LI Wei-Xi,WANG Shuang,YANG Xiu-Lan,SONG Jing-Ke,WANG Bu-Jun*   

  1. Institute of Crop Science, Chinese Academy of Agricultural Sciences / Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, Beijing 100081, China
  • Received:2016-04-28 Revised:2016-11-02 Online:2017-04-12 Published:2016-11-16
  • Contact: Wang Bujun, E-mail: wangbujun@caas.cn E-mail:huxuexu@caas.cn
  • Supported by:

    This study was supported by the Agricultural Technology Demonstration Project on Variety Test.

Abstract:

Wheat varieties tested in national regional trials may be released as major cultivars in wheat production in the near future. Thus, the quality level and distribution character of these varieties can be a hint to guide wheat quality breeding. A total of 1589 samples of 1001 varieties were collected from the regional trails in Northern Region and Yellow-Huai River Valley Winter Wheat Zone form 2000 to 2015, and classified into strong-gluten, medium-strong-gluten, and medium-gluten types according to the national standards of wheat quality. Eight indices were measured to analyze the changing trend of winter wheat quality of newly developed and registered varieties. In general terms, the quantity of wheat varieties tested increased year by year while the quality of varieties was desired to be improved. The ratio of registered varieties showed a declined trend from 2000 to 2015, particularly, for the medium-gluten type. In contrast, the proportion of medium-strong-gluten varieties increased in the registered varieties. The medium-gluten varieties had high contents of protein and wet gluten, and moderate levels of sedimentation volume, dough stability time, extension area, and maximum resistance. There were significant difference among quality types in sedimentation value, dough stability time, extension area, and maximum resistance (P < 0.05), with remarkable variations in all quality indices across years, showing an order of strong-gluten type > medium-strong-gluten type > medium-gluten type. In the strong-gluten varieties, the protein quality indices were significantly lower than those in the control varieties. Our results indicate that wheat quality breeding has achieved progresses in China in recent 16 years, but the overall quality indices of varieties should be further improved, especially for the strong-gluten varieties. More medium-strong-gluten varieties should be employed in Northern Region and Yellow-Huai River Valley Winter Wheat Zone in the future 5–10 years.

Key words: Winter Wheat, Variety, Quality, Regional trial

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