The Wheat Of Portion Variety (Lines) Quality Evaluation And Analysis

Content:Wheat quality is an important economic character of the final decision on the use and value of wheat.In this study,we evaluated the protein content,wet gluten content,sedimentation value,hardness and other quality traits of 168 wheat varieties(lines)in this unit,quality characters of new lines to be found out,To further clarify the present situation of wheat quality improvement in this unit,And put forward a new improvement index for the existing breeding situation,to improve the breeding goal.Methods:Of 168 wheat varieties in winter and spring wheat group of Shihezi Agricultural Science Research Institute as the material of germplasm resources using near infrared spectroscopy technology on the settlement of the grain protein content,wet gluten content,and hardness were detected;The physical and chemical properties and dough rheological properties of 15 winter and spring wheat lines were identified.The types of protein subunits and their relationship with quality traits were selected in 59 winter and spring wheat cultivars.Results:1.Germplasm resources,55 wheat varieties(lines)of the protein content,wet gluten content and grain hardness for preliminary evaluation of strong gluten wheat,accounting for 35.9%species of tested products.The other 58 varieties(lines)were medium gluten wheat,50 for weak gluten wheat.It can be seen that the vast majority of germplasm resources are mainly of medium gluten wheat.2.Most strains belong to hard wheat quality,bulk density in 781 ~ 802.1g/L,the flour yield is more than 70%.The wet gluten content is more than 31.9%.The water absorption rate is more than 66.6%.The sedimentation value of 45.8 ~ 64.3ml,12.3 ~ 16.4% higher protein content,formation time is generally 2.4 ~ 6.9min,the stable time is less than 7min,Which can not reach the standard of strong gluten,all of which are middle gluten wheat.3.The 59 winter and spring wheat varieties(lines)detection of high molecular weight protein subunits of glutenin subunit composition is mainly 7+8 and 7+9,1,2+12,1 subunits accounted for37.2%,7+8 and 7+9 subunits respectively accounted for 54.2% and 28.8%,accounting for 62.7%of the 2+12 subunit.Conclusion:The analysis shows that the quality traits of bred strains,most strains are mainly in wheat breeding,we should strengthen the strong gluten and weak gluten wheat varieties,improved varieties and in the future should focus on stability time increased,ash decreased,in order to meet the needs of improving the quality of strong gluten wheat.