Studies On The Affects Of Genotype And Environment On Quality Characters Of Spring Wheat In HEXI Crridor

Nine wheat cultivars with different qualities were planted in seven representative locations of eastern, middle and western regions in Hexi Corridor in 2002. For each cultivar, 13 quality characters were tested, in order to study the variation of quality, the effects of main weather factors as well as the genotype and G×E interaction on quality. These quality characters were flour protein content, whiteness value, wet gluten content, SDS-sedimentation value, falling number, Dough elasticity (P), Dough extensibility (L), baking strength (W), Prmax (the largest pressure), Tpr (peak time), Tol (stability), D250 (drop at 250 seconds). The major results are presented bellow:1. The correlation between protein content and wet gluten were significant in each point. There were positive correlation significantly between the protein content, SDS-sedimentation value and characters of P, W, Prmax, Tpr, Tol. And there was negative correlation with whiteness, D250. The correlation between SDS-sedimentation value and wet gluten, protein content were stable in each plot.2. Result of regression analysis showed that wet gluten content, the protein content and the SDS-sedimentation were improved actively with rising of temperature from filling period to harvest. However, with the numbers of day that the highest temperature more than 30 increased, it has the negative effects on protein processing. The correlation sunshine duration with P, Tpr were positive significantly, there were negative significantly with wet gluten content and protein content. Percents of sunshine had significant positive correlation with W, Tpr and Tol. There was significant negative correlation between the percents of sunshine and falling number. There were significant negative correlation between rainfall and P, Tpr, Prmax and the SDS-sedimentation value, but the correlation between rainfall and L, D250 was positive significantly.3. The variation of P, W, Tpr, Tol, D250, wet gluten and whiteness were mainly decided by genotype. The results of ANOVA showed the effects of genotype on those 12 characters were that: W > P > whiteness > D250 > Tpr > Tol > Prmax > L > SDS-sedimentation > falling number > protein content > wetgluten content. Protein content and wet gluten were mainly influenced by environment; the second factor was G×E. The genotype only has the little influence. Ordered by the results of ANOVA of environment factors was protein content > wet gluten content > Prmax > SDS-sedimentation > falling number > L > Tpr > Tol > W > whiteness > D250 > P. Ordered of ANOVA of G×E factors was that: protein content > L value > Tpr > D250 > wet gluten content > Prmax > falling number > protein content > Tol > whiteness > P > W > SDS-sedimentation .