Studies On The Effects Of Genotype, Environment And G×E Interaction On Quality Characters And Yield Of Spring Wheat In Hexi Corridor

Nine varieties with different quality were planted in seven representative locations of eastern, middle and western regions in Hexi corridor in 2001. For each varieties, 13 wheat characters were collected to investigate the variation of quality characters over sites and varieties, correlation coefficients among quality traits, influences of main environmental factors on quality characters, effects of genotype and GXE interactions on major quality traits. These quality characters were yield, flour protein content, wet glutent content, SDS-sedimentation value, falling number, P (Dough elasticity), L (Dough ductibility), W (Dough baking power), Prmax (The largest pressure), Tpr (The dough development time), Tol (The dough stability time), D250 (The dough degression after 250 seconds), D450 (The dough degression after 450 seconds). The major results are presented bellow:1. In Hexi corridor, the coefficients of variation of flour protein content, wet gluten content, SDS-sedimentation value and Prmax of spring wheat were small. These traits were stable. But other characters' coefficients of variation such as L, Wand yield were larger. These traits were not stable. Gaotai and Yongchang had the goodwheat quality, while Zhangye and Mingle had the poor wheat quality. In these varieties Ganchun 20 had the high protein content and quality. Wuchun 2 and 2014 were also good on synthetic characters. P33-1, Ganchun 18 and Wuchun 121 had lower protein content and quality.2. Correlation analysis indicated that protein content and wet gluten were all significant positive correlated. The varieties of spring wheat which had higher protein content and SDS-sedimentation value had the good quality chracaters. L were all not significant correlated with other quality traits, so we could control it effectively by environment. Yeild were significant negative correlated with protein content and wet gluten content.3. Result of stepwise regression analysis showed in this study that more evaporation and less cloudage during grain filling to autumn stage could make the protein content down. Little cloudage and sunlight-time could make L high. During this stage, the precipitation minished W and Tpr but increased yield. Higher temperature and moer sunlight increased Tol. The overall days of the temperature beyond 30癈 minished D450. The altitude could minish the wet gluten content, SDS-sedimentation value and falling number, while increase D250.4. Based on the analysis of variance, flour protein content, SDS-sedimentation value, P, Prmax, W, Tpr, Tol and D250 were mainly influenced by genotype. Wet gulten content was mainly influenced by genotype and GXE interaction highly. Yield was mainly affected by environment, while L was mainly affected by GXE interaction.