| 20 hybridization combinations were designed from 5 strong-gluten and 4 weak-gluten winter wheat varieties as parents by using NCâ…¡mating from 2005 to 2007. The genetic and combining ability of major quality traits such as st-arch pasting parameter, starch content, protein content were studied.The results were as follows:(1) The variances of general combining ability(GCA) and specific combini-ng ability(SCA) of major quality traits except dry gluten were significant or ex-tremely significant showed that heredity of these traits were influenced mainly by a-dditive and non-additive effects. The variance of GCA was higher than SCA o-f major quality traits except dry gluten showed that heredity of these tr-aits were influenced mainly by additive effect. Analysis of degree of dominant-ce showed that there were some superdominant genetic phenomena in the here-dity of amylopectin and wet gluten, swelling power, amylose and dry gluten.(2) The broad-sense and narrow-sense heritability of breakdown, amylopecti-n and swelling power were comparatively lower than other quality traits, the f-ormers were 57.23%, 56.96%, 52.61% respectively; the latter were 42.66%, 32.52%, 32.5% respectively. It showed that these quality traits were fit to be sele-cted in late generation. In viscosity parameter of starch pasting characteristics, t-he broad-sense heritability of peak viscosity, low viscosity and final viscosity were 85.44%,86.73%,91.78% respectively, and the narrow-sense heritability o-f these parameters were more than 74.47%. The broadsense heritability of amy-lase, tot-al starch, falling number and wet gluten were more than 73.76% and the narro-wsense heritability of these parameters were more than 53.32%. It s-howed that these quality traits were fit to be selected in early generation. The variation coefficient of low viscosity, sedimentation value, amylopectin and falli-ng number were bigger than that of other parameters and indicated that these traits were easier to be selected than others.(3) GCA and SCA were different between parents and off-spring. Weak-gl -uten winter wheat parents Yangmai16, Yanshi4110 and strong-gluten winter w-heat parents Zhongyou9507, Gaoyou503 were suit to be used as common paren-ts because of their good exhibition of quality traits. SCA of viscosity paramet-ers of Zhongyou9507/Gaoyou503, Zhongyou9507/Jimai20 was comparatively hig-h. SCA of protein of Yangmai16/Yumai34, Gaomai6/Gaoyou503 was comparati-vely high. SCA of starch of Zhongyou9507/Baiquan3039, Zhengmai004/Gaoyou503 was comparatively high. The comprehensive quality traits of Zhengmai004/Baiquan3039 was best, Zhongyou9507/Jimai20 and Gaomai6/Yanshi4110 had been identified to be opposite correlation with second.(4) Correlation analysis of parent-offspring showed that peak viscosity, low viscosity, final viscosity, amylase and falling number of parent had been ident-ified to be significantly positive correlation with GCA, GCA could be forecast by behaving of parent. The quality traits of F1 hybrid except peak viscosity, l-ow viscosity and final viscosity had been identified to be extremely significant or significant positive correlation with SCA, it indicated that these quality trai-ts of F1 hybrid were consistent with SCA.(5) Genetic correlation analysis showed that there was genetic positive corr-elateon among starch pasting characters and among protein characters and ther-e was genetic opposite correlation among starch elements. It indicated that sel-ectionns in same direction could be carried on among starch pasting characters and among protein characters and partly among starch component and correlat-ive selection could not be carried on between starch and protein if there was no significant correlation between them.(6) 5 principal component factors could obtained from 13 quality traits ind-ex according to principal component analysis, its cumulating contribution ratio- reached to 85.52%. Cumulating contribution ratio of first principal component factor was highest, 39.29%, secondary is second principal component factor. Vi-scosity parameter and breakdown, protein, wet gluten and setback were domin-ance in all quality traits, so we can pay more attention to these traits in winte-r wheat breeding.
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