| Eight wheat cultivars with different gluten were planted in ten representative locations in Anhui province. For each variety, protein content, wet gluten content,gluten index, test weight, vitreous rate ,SDS一sedimentation value, flour yield ,farinogram,paste traits, SRC were tested, at the same time the effects of genotype, the environment and G×E interaction on qualities, the relation and stability of these quality traits were discussed. The major results are presented bellow:1. The analysis on variance of genotypes, environment and their interaction to wheat quality traits showed that the variance of G,E and G×E were significant(P < 0.05 or P< 0.01).2. The variance of G,E and G×E were significant(P < 0.05 or P < 0.01) in nine quality traits, eg vitreousness of grain, vitreous rate, hardness, test weight, flour yield, protein content, wet gluten content, wet gluten index and SDS一sedimentation value. It was significant between hard gluten and weak gluten; there were no significant difference in the same gluten content. The effect of genotype as well as the environment and G×E interaction on nine quality traits was significant. The variation of E was larger than that of G in test weight. The variation of G was larger than that of E and G×E in the else eight quality characters. And the variation of E in protein content was more.3. The variance of G,E and G×E were significant(P < 0.05 or P < 0.01) in farinogram, paste traits and SRC, and The variation of G was larger than that of E and G×E. It showed that these quality characters were effected by G, E and G×E, but mainly decided by G.From the percentage estimation of G, E and G×E, The variation of G was larger than that of E and G×E in these twenty-five quality traits except test weight.In the quality characters, the effects of genotype on these characters were that: water absorb > vitreous rate > WSRS > gluten index > paste temperature > development time > farinography > stability time > degree of soften > SCSRC > peak viscosity > SSRC > vitreousness of grain > LASRC > wet gluten > set back > peak time > flour yield > hold through > breakdown > SDS sedimentation value > final viscosity > hardness > protein content > test weight.4. There were no laws on the variation of protein content ,flour yield and several paste traits between hard gluten and weak gluten cultivars. But several traits minished from hard to weak ,such as wet gluten content ,gluten index, vitreous rate , hardness, farinogram and SRC. 5.The results showed that, from south to north, there were no laws except that test weight, final viscosity and hardness in north were larger than which in south, or which in south were larger than which in north. These indicated hard gluten and weak gluten wheat could be planted in Anhui from huibei to jianghuai.6.Relativity analysis on quality traits showed: there were positive correlation significantly between the protein content, wet gluten content and SDS sedimentation value. Certain degree of relation exist between protein content and SRC, except water solvent retention capacities , there were positive correlation significantly between the protein content and the other three SRC. There were positive correlation significantly between the protein content and peak time. Tere are positive correlation significantly between test weight and wet gluten content, flour yield, several paste traits. But there were negative correlation significantly between test weight and gluten index, SDS一sedimentation value, LASRC, SSRC, SCSRC. There were positive correlation significantly between SDS一sedimentation value and protein content, wet gluten content ,gluten index, SRC,farinogram and there were negative correlation significantly between SDS一sedimentation value and paste temperature,so SDS一sedimentation value could be seen the index in early wheat breeding. There were negative correlation significantly between gluten and gluten index , gluten index reflect the gluten quality, but gluten content reflect the gluten number. The analysis showed that gluten index and farinography quality number, SRC, several RVA quality number. In farinogram, except flour yield , there were positive correlation significantly between water absorb and else quality traits, there were positive correlation significantly between development time, stability, degree of soften, farinogram and else quality traits. 7.The result showed that the stability of different traits varied with the varieties, and there existed better stability for some important quality traits, In this study,Wanmai48 and Wanmai19 ect. have better stability on most traits; wet gluten content, wet gluten index and development time ect. have better stability. |
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