| Wheat quality is a key factor for determining food processing quality.Used of the same or similar high-quality parents in breeding for long times resulted in narrow genetic.There are variety of quality wheat in Xinjiang under the special climate and geographical conditions.In order to develop and utilize the quality wheat materials,a total of 76 landraces and 14 historical varieties of Xinjiang winter wheat were selected in this study.They were planted in the northern Xinjiang(An ningqu)and the southern Xinjiang(Ze pu)in 2015-2016 and 2016-2017.In order to understand the genetic and quality variation of these resourses,the genetic diversity of DArT molecular markers was analyzed,and the main indicators such as protein content,wet gluten content,Zeleny sedimentation value and farinograph parameters were analyzed according to national quality measurement standards.The main results are as follows:1.A total of 33,991 valid DArT molecular markers were obtained,of which 19,332 were accurately located to the wheat chromosome.The most distributed on the B chromosomes,a total of 8211;the A chromosomes was second,a total of 6645;the D chromosomes distribution was the least,a total of 4476.In terms of single chromosome,2B,3B,5B,6B,7B and 7A are more distribution,and less distribution on 4B,4D and 5D.The genetic similarity coefficient between the materials ranged from 0.532 to 0.993 with an average of 0.688.The cluster revealed that all markers were classified into six groups at genetic similarity coefficient of 0.69,including 17,48,11,12,1 and 1,respectively.The group II was the largest in all groups,including 45 parts of landraces from southern Xinjiang regions such as DM1863 and three historical varieties such as Badong 2.The group III was including eight parts of historical varieties such as Xindong 2 and three parts of landraces such as DM1905,and the group IV including eight parts of landraces from southern Xinjiang such as DM1882 and two landraces from northern Xinjiang such as DM1843.2.The results of quality parameters analysis showed that Xinjiang winter wheat had extensive variation in protein content,Zeleny sedimentation value,wet gluten content,dry gluten content,gluten index,water absorption,development time,stability time,weakening degree and farinograph quality number.The variation range was 11.89-20.14%,12.9-42.3 ml,22.77-45.74%,55.4-71.8%,0.9-21.1 min and 0.6-21.4 min.Except for the gluten index and weakening degree of all Xinjiang winter wheat and landraces varieties,other indicators showed that the Anningqu was significantly higher than Zepu in 2016,of which was just the opposite in 2017.The developent time,stability time and farinograph quality number of the historical varieties showed no significant difference between the years and the locations.The coefficient of variation of different quality parameters in supplied materials was quite different.The coefficient of variation of water absorption was less than 6%,explaining the stability is relatively good.The developent time,stability time and farinograph quality number had relatively large coefficient of variation,almost all above 43%,and the other parameters had a coefficient of variation between 6-43%.3.According to the quality performance of 90 Xinjiang winter wheats in two years and two points,there were eight materials with better comprehensive quality parameters,respectively: DM1843,DM1882,DM1888,DM1889,DM1890,DM1951,DM1975 and DM1989.Their protein content,wet gluten content,water absorption and stability time all met the strong gluten wheat of China national standards,accounting for 8.89%.The unique single quality traits were selected,including three materials(DM1839,DM1881 and DM1989)with high protein content(>18%);Five materials(DM1838,DM1839,DM1880,DM1889 and DM1989)with high wet gluten content(>40%);Six materials(DM1838,DM1839,DM1847,DM1889,DM1947 and DM1989)with high water bsorption(>67%);Four materials(DM1843,DM1889,DM1989 and Xindong 22)with long stability time(>10 min),Xindong 3 with short stability time(<3 min).Four materials(DM1843、DM1889、DM1989 and Xindong 22)with high farinograph quality number(>120 mm)and four materials(Badong 2,Xindong 3,Xindong 4 and Xindong 5),with low farinograph quality number(<40 mm);Five materials(Xindong 5,Xindong 6,Xindong 10,Badong 2 and DM1983)with low sedimentation value(<22 ml),these materials can be used for the improvement of wheat quality. |
