Objective Research the quality status of spring wheat varieties (lines) in Xinjiang for the utilization of dominant parents and the improvement of spring wheat quality.

Methods 41 Xinjiang spring wheat varieties (lines) were taken as the study materials, 16 quality indicators including protein content, wet gluten content, and stability time were comprehensively analyzed using methods such as correlation analysis, clustering analysis, and principal component analysis.

Results Among 41 Xinjiang spring wheat varieties (lines), the coefficient of variation for water absorption was the smallest (4.03%), while the coefficient of variation for dough stability time was the largest (57.31%); There was a significant positive correlation between 16 quality indicators, including protein content, sedimentation value, wet gluten content, formation time, and powder quality index, with correlation coefficients greater than 0.8; Using systematic clustering analysis, 41 test materials were clustered into 5 major categories at a genetic distance of 0.58. Group Ⅲ had the highest stability time, tensile curve area, and tensile resistance, Group Ⅳ had the highest wet gluten content and water absorption rate, and Group Ⅴ had the highest protein content; Through principal component analysis, 16 quality indicators were integrated into 4 principal component factors, with a cumulative contribution rate of 87.296%, reflecting most of the quality indicator information of wheat.

Conclusion The variation types of various quality indicators in Xinjiang spring wheat varieties (lines) are rich, with complex correlations. The comprehensive scores of five spring wheat varieties (lines), including Neimai 17, Xinchun 44, Hechun 137, Xin 3183, and Liangchun 1826, are relatively high and can be used as parental materials for quality improvement.