Study On Grain And Quality Characters Of High Quality Wheat Under Different Ecological Conditions In The South Of Huang-Huai Wheat Region

Wheat is a crucial food crop whose production has shifted from focusing solely on high yield to a balance between yield and quality due to the improvement of people’s living standards.The quality of wheat is influenced by both genotype and environmental factors,making it essential to investigate the variation of wheat quality in different regions and develop high-quality wheat varieties.In this study,15 high-quality wheat varieties were planted in three distinct areas within the southern region of the Huang-Huai wheat region.The analysis focused on the grain characteristics and quality changes of wheat in each area,with the aim of providing a basis for high-quality wheat production and variety selection.The primary findings of this study are as follows:(1)The grain size,color,thousand-grain weight,bulk density,and water content vary with the tested varieties,and there are significant differences in different regions.Variety,region,and the interaction effect between varieties and regions all reached significant differences.The top three thousand-grain weights are Hemei 988,Emai 596 and Mianmai367,which are 49.35 g,47.84 g and 47.38 g respectively.The average thousand-grain weights of all varieties in Yangling,Shaanxi,Nanyang,Henan,and Suqian,Jiangsu were44.51 g,43.68 g,and 42.40 g,respectively,and the coefficients of variation were 7.93%,7.51%,and 5.62%,respectively.The 1000-grain weight and the highest coefficient of variation were tested in Yangling,Shaanxi,and the coefficient of variation was small in Suqian,Jiangsu.(2)The protein content is 11.72-16.25%,the albumin content of the protein component is 2.95-5.85%,the globulin content is 1.16-2.04%,the prolamin content is 0.04-9.25%,and the gluten content is 0.03-9.73%,wet gluten content is 0.24 ～ 4.96%.The expression of protein content among different regions is: Henan Nanyang > Jiangsu Suqian > Shaanxi Yangling;the expression of albumin content is: Shaanxi Yangling > Jiangsu Suqian > Henan Nanyang;the expression of globulin is: Henan Nanyang > Shaanxi Yangling > Jiangsu Suqian;The order is: Shaanxi Yangling > Henan Nanyang > Jiangsu Suqian;the gluten content is: Henan Nanyang > Jiangsu Suqian > Shaanxi Yangling;the wet gluten content is:Shaanxi Yangling > Henan Nanyang > Jiangsu Suqian.;The results showed that the protein and component content,wet gluten content and gluten index of the tested varieties were significantly different from the variety,region,and the interaction effect between varieties and regions.The top three in terms of protein content are Xinmai 26,Xiwan 151 and Zimai19,whose protein contents are 15.38%,14.95% and 14.39% respectively.The average protein contents of Yangling in Shaanxi,Nanyang in Henan and Suqian in Jiangsu were13.60%,14.36% and 13.42%,and the coefficients of variation were 0.98%,1.14% and1.07%,respectively.The protein content of the tested cultivars in Nanyang,Henan was the highest,indicating that the ecological conditions in this area are conducive to the accumulation of protein in wheat grains.(3)There was no significant change in the secondary structure of gluten protein in each tested variety,and the change in protein content led to differences in the physicochemical properties of gluten protein.The performance of water holding capacity in different regions is: Nanyang,Henan > Suqian,Jiangsu > Yangling,Shaanxi.Oil holding power is as follows:Suqian,Jiangsu > Nanyang,Henan > Yangling,Shaanxi.Foaming and foam stability are as follows: Henan Nanyang>Jiangsu Suqian>Shaanxi Yangling;Jiangsu Suqian>Shaanxi Yangling>Henan Nanyang.Both emulsification and emulsification stability were as follows:Suqian,Jiangsu > Nanyang,Henan > Yangling,Shaanxi.Solubility showed: Henan Nanyang>Jiangsu Suqian>Shaanxi Yangling.The content of disulfide bonds was as follows:Suqian,Jiangsu > Nanyang,Henan > Yangling,Shaanxi.Overall,the physical and chemical properties of gluten protein in the tested varieties in Suqian,Jiangsu,were the best.(4)The silty characteristics and gelatinization characteristics of the tested varieties were significantly affected by the variety,region and the interaction effect of variety and region.The silty parameters in different regions were the best in Yangling,Shaanxi,and the best gelatinization parameters in Suqian,Jiangsu.