Study On The Quality Of Wheat Varieties Grown In The Huang-Huai Winter Wheat Area

The study was mainly to analysis wheat quality and genetic potentiality of improving, to characteristics genetic and environmental factors that contribute to variation in wheat quality. Samples from 3 locations of regional trials in huang-huai winter wheat area grown in 1998/1999,1999/2000 were evaluated for grain quality, protein quality, milling quality and farinogram. At the same time, the relationships between quality and yield, field trial, the canopy temperature were studied. The results indicated:1. Compared with 20'80s, All quality characteristics of trial varieties, especially for Protein content, Wet gluten content and Sedimentation value, have been improved. Thousand grain Weight (TGW), Test Weight, Hardness, Protein content and Wet gluten content were higher in general; Most varieties were among the lower or middle Sedimentation Value class; Development time, Stability and Valormeter were lower or middle; Degrees of softening were too high. Development time, Sedimentation value and Valormeter among wheat varieties had large coefficient variance. Therefore, these characteristics could be improved in a great extent. Coefficient of variance of Test weight, Water absorption, and Protein content were lower. They were stable hi this area.2. Variance analysis illustrated: except for Development time, genotype and location influenced significantly in all quality characters. Effects of location were larger on Test weight, Protein content, Sedimentation value, Softening and valormeter. Effects of variety were large in Hardness, Wet gluten, Milling extraction, Ash content, Water absorption and Stability. Effects of year were large on Test weight, Milling extraction, Protein content, Sedimentation value and Degrees of softening.3. Correlation analysis of genotypes testified: Sedimentation value were significantly negatively correlated with Test weight, were significantly or extremely significantly positively correlated with Protein content and Wet gluten content; Hardness were significantly or extremely significantly positively correlated with Milling extraction and Protein content; Water absorption were significantly or extremely significantly positively correlated with Protein content, Wet gluten content, Hardness and Milling extraction; Development time were significantly positively correlated with Protein content and Wet gluten content; Stability were significantly positively correlated with Sedimentation value; Degrees of softening were significantly positively correlated with Milling extraction, were significantly negatively correlated with Ash; Valormeter were significantly or extremely significantly positively correlated with Protein content and Sedimentation value. Provided the 3 traits (Hardness, Protein content, Sedimentation value) were used as selection criterions in early generations of breeding, it may be possible to acquire excellent varieties with high quality. There were significantly or extremely significantly positive correlation among the Development time, Stability and Valormeter; Degrees of softening were significantly negatively correlated with Stabilityand Valormeter. This indicated that it was easy to improve these Farinogram characters simultaneously.4. There were no significant contradiction between yield and Test weight, Hardness, and Milling extraction. Therefore, these quality characters could be improved simultaneously with high yield. On the other hand, there usually were significant contradictions between yield and Protein content, Wet gluten and Sedimentation value. Enhancing grain yield often associated with these quality characters becoming poor. But they could be coordinated in some varieties or locations.5. Thousand grain weight, Grain number per spike and Grain weight per spike were negatively correlated with the most quality characters. Yield of individual plant and Spikes per mu usually were positively or no correlated with the most quality characters. Thus, if Yield of individual plant and Spikes per mu were used...