Study on the Performance of Quality-related Characters of Main Spring Wheat Planted in Xinjiang

【Objective】 To study the performance and stability of quality-related characters of the major varieties of Xinjiang spring wheat in four different ecological regions. 【Methods】 In the four different ecological regions, eight major cultivars of Xinjiang spring wheat with different gluten strengths were taken as research object and based on the quality-related characters of the wheat, ten quality indexes, including grain protein content, were determined with the aid of PertenDA7200 near-infrared analyzer and with the method of AACC39-10 under different ecological conditions. 【Results】 Content of the grain protein14.28%, degree of gluten strength31.21g/100 g, dough stabilization time: 8.41min, water absorption58.53%, sedimentation value 31.27 mL, flour yield 74.40%, maximum tensile resistance Rm 716.25EU, extension E 165.70 mm, stretching area 119.33 cm ², volume weight793.97 g/L. Among the ten quality characters, flour yield (%), water absorption (%) and volume weight (g/L) of the four varieties in strong gluten strength group were lower than those in middle gluten strength group. The average performance of the other seven quality characters, including content of the grain protein, degree of gluten strength, dough stabilization time, sedimentation value, maximum tensile resistance, extension and stretching area of the four varieties in strong gluten strength group were higher than those in middle gluten strength group. The character and stability of Xinchun No. 26 and Xinchun No. 44 in strong gluten strength group tested and that of Xinchun No. 6 and Xinchun No. 40 in middle gluten strength group tested all had good performance in four different ecological regions. According to the quality-related characters F test, three characters of content of the grain protein, degree of gluten strength and water absorption had the largest genotype effect in strong gluten strength group and the largest environmental effect in middle gluten strength group, and the other seven characters had the largest environmental effect both in strong gluten strength group and middle gluten strengthgroup. 【Conclusion】 Referring to the review and approval standards for national-level wheat variety, overall quality of the eight varieties tested is evaluated as moderately strong gluten strength level. Ten quality characters are all affected by genotype, environment and interaction; Genotype, environment, and interaction effects of different quality characters of different varieties tested with different gluten strength are different. Stability of the same quality character of different varieties tested is different, and that of different quality characters of the same variety tested is also different. Xinchun No. 6 and Xinchun No. 40 in middle gluten strength group have good performance in character and high stability, and they are the core parent material of spring wheat breeding; Xinchun No. 26 and Xinchun No. 44 in strong gluten strength group have good performance in character and high stability, which can be used for quality improvement in Xinjiang spring wheat.