Study On Drought Resistance And Quality Of Main Cultivars And New Spring Wheat Varieties In Xinjiang

Based on culturing 16 main cultivars and 5 new spring wheat varieties of Xinjiang in first year, theeconomical characters were observed and quality parameters were determined. In second year, underdrought and irrigation condition, drought-resistance of 21 spring wheat varieties was identified, and thequality and the high-molecular-weight (HMW) gluten subunits under irrigation condition were analysed.The major results are presented bellow:1.The yield of Xinchun2, Xinchun6, Xinchun7, Xinchun10, Xinchun12, Tuchun9 and Ningchun17was higher than other varieties under drought condition. So the 7 varieties were higher drought-resistanceability. The yield of Xinchun2, Xinchun6, Xinchun10 and Xinchun12 was higher under two conditions, 4varieties were not only high and depandble yield, but also high drought resistance abilty.2. Although the drought-resistance index of yield was significantly relative with the yield of droughtcondition, it could not completely represent product of drought condition. The identification of differentwheat variety drought-resistance should take the yield of drought condition as dominat factors.3. Y20 and Longmai26 among 21 varieties were accorded with The Standards of Strong Gluten Wheatof China and their quality characters were steadier, but their drought-resistance and yield were relativelylower. The protein content and wet gluten content of other varieties were higher than the average level ofnational protein content and wet gluten content, but gluten intensity and dough rheology characters werelower,most varieties were medium gluten wheat.4. Gluten content and protein content were steady in two years. The baking strength (W), extensibility(L) and configuration ratio (P/L) coefficient of variation were higher, proved the 3 parameters hereditycould be influenced easily by environment.5.Protein content was significantly and positively relative with dry and wet gluten content, and waspositively relative with baking strength (W), gas index (G) and extensibility (L). Gluten index wassignificantly and positively or positively relative with gas index (G), extensibility (L) and baking strength(W). In the wheat quality breeding, regarding protein content and gluten index as the choice index, helpedscreen superior quality genotype. P and L were independent, but were all significantly and positivelycorrelative with W, we can improve P and L at the same time, and then improving the strength of doughwas feasible. The frequency of remarkable or extremely remarkable relation between W and other qualitycharacters was the highest, and it proved W parameter was extremely important in quality test.6.The HMW gluten subunit average score of 21varieties was 8.3. 9 varieties carried 2* subunit, 8varieties carried 1 subunit, 10 varieties carried 5+10 subunits. These varieties can be used for the wheatquality breeding. All introduced varieties carried 5+10 subunits. In the varieties of Xinjiang, onlyXinchun7 and Xinchun 12 carried 5+10 subunits.7. The drought resistance of 13 varieties of Xinjiang was higher than that of 8 introducedvarieties, but the quality and the HMW gluten subunits of introduced varieties were superior tovarieties of Xinjiang.