Quality Formation Characteristics And Regulation In Wheat For Different End Uses

The quality formation characteristics and regulation in different wheat varieties for special end uses ,ie strong gluten type variety Wanmai 38, medium gluten type variety Yangmai 10 and weak gluten type variety Ningmai 9 ,were studied in Yangzhou University ,from 1999-2001 .The results were as follow.1.Grain protein content in different wheat varieties for special end uses had the similar change tendency - with high content at the early stage of grain development .then declined in the middle stage and increased at the late stage. The difference in grain protein content among varieties was not remarkable in the early stage .however it changed to be significant from middle till being harvested .The order of protein content in three wheat types was Wanmai 3 8>Yangmai 10>Ningmai 9,Which showed the difference in N assimilation among different varieties.2.Different-end-use wheat varieties had similar change tendency in protein components too. In initial stage, albumen content was relatively high ,then declined gradually with grain filling; Globulin content was the lowest during the whole grain filling period ; Gliadin content decreased from anthesis until 15th day after anthesis; Glutenlin content increased gradually with grain development. The order of four protein component contents at maturity was glutenlin >gliadin >albumen >globulin .The difference of the albumen,gliadin and globulin contents among 3 varieties were insignificant ,but significant for glutenlin content .It meant that the difference existed not only in protein content but also in each component content.3.The order of grain yield was Ningmai 9>Yangmai l0>Wanmai 38 ,under the same nitrogen amount and application ratio. Ningmai 9 with the treatment of 16kg N per mu and the ratio of N applied at different stages 3:1:3:3 got the highest yield of 634.90 kg/ mu, Wanmai 38 12kg N per mu, ratio of 9:1 resulted in the lowest yield of 462.91 kg / mu. The analysis indicated that the difference of panicle number ,1000-grain weight and grain yield among different varieties, N application amount and N application methods were significant. The difference of spikielets per ear among different varieties and nitrogen application methods was significant too.Wanmai 38 was an ear-number-dependent variety and Ningmai 9 was an ear-weight-dependent variety.4.Within the suitable range of nitrogen application amount ,increasing nitrogen could raise the content of total protein and each protein component. This regulation effect was little for albumen, globulin ,however great for gliadin, glutenlin.So glutenlin content of strong and medium gluten wheat varieties could be raised by increasing N amount while lowering N application amount could decrease gluten content of weak gluten wheat variety On the other hand ,different nitrogen application methods could regulate total protein content and each protein component content. Increasing the nitrogen application amount at later stage could raise gluten content. So different N application methods should be chosen according to grain end uses in order to achieve good quality and high yield.5.The conclusion could be drown that for Wanmai 38 , 16kgN/mu and ratio of N application at different stages 3:1:3:3 was the best treatment to get high yield and good quality ,for Yangmai 10,16kgN/mu,5:1:2:2, and Ningmai 9,12kgN/mu,7:l:2.