Study On Heterosis Of Quality Characters Of The New Wheat Variety Chuannong 16

Chuannong 16 is a new wheat variety with wide adaptability, high stability and higher yield, which depend on the higher number spikes per hectare to significantly increase the yield. In this paper, the heterosis and correlations between the main quality characters and the 1000-grain weight of F₁ and F₂ population used the new variety Chuannong 16 as one of the parents, were analyzed to screen hybrids with strong heterosis.1. The heterosis of quality characters of F₁ and F₂ in the crosses involved in Chuannong 16 was widely expressed. It is available to improve the single quality character by using heterosis, especially for the development time, stability time, sedimentation value and score value. The heterosis of quality characters in F₂ was usually lower than that of F|, while heterosis of the quality characters in F₂ was higher than that of F₁. Therefore, it is difficult to predict the heterosis of quality characters of F₂ according to the performance of F₁., The heterosis of protein comtent of N1561/Chuannongl6 and Na158/Chuannong16 were higher in F₁ (the control heterosis were 25.9% and 36.5%, respectively), while lower heterosis were observed in F₂(the control heterosis were -0.02% and -0.25%, respectively), indicating that F₁ could be utilized due to its high protein content by CHA. the heterosis of protein pertent of Yun58512-4/Chuannong16 was strong in F₁ and F₂ (the control heterosis were 25.2% and 12.4%, respectively), indicating that offsprings could be utilized in conventional wheat breeding.2. The correlations and partial correlations between the main quality characters were analyzed. Correlation analysis indicated that there was significantly positive relationship between protein content and wet gluten content. Development time had significantly negative correlation with tolerance index, whereas had highly significant positive correlation with stability time andscore value in the rheological properties. There were significantly positive relationships between protein content and stability time, tolerance index and score value in F2, while not in F,. Sedimentation value presented significantly positive correlations with protein content, wet gluten content, development time, stability time, tolerance index and score value in Fi, and only had significantly positive correlations with wet gluten content, stability time and tolerance index in F2, indicating that the relationship between quality characters might be different because of the different crosses, generation and growth environment. Through comprehensive evaluation, some superior crosses with strong heterosis were seclected out, such as Yun9301-1/Chuannongl6 and PM999-15/Chuannong 16, and their best-parent heterosis of development time, stability time, tolerance index, score value, wet gluten content and sedimentation value were over 25.0%, and their control heterosis were over 45.2%.3. The heterosis of 1000-grain weight in Fi and F2 in the crosses involved in Chuannong 16 were analyzed. It showed that the average of the best-parent in 2003 and 2004 were 38.0% and 31.8%, 30.2% and 27.3%, respectively. The average of the best-parent and standard heterosis were 9.7% and -10.1%, respectively. The heterosis of 1000-grain weight of F2 was almost lower than that of F,. The control heterosis of stability time and wet gluten content were 78.0% and 22.3%, respectively.4.Correlation analysis showed that there was no significantly negative correlation between 1000-grain weight and protein content, wet gluten content and stability time of Fi in 2003 and F2 in 2004, while there was extremely positive correlation between 1000-grain weight and protein content, wet gluten content of Fi in 2004. For example, the heterosis of 1000-grain weight, wet gluten content and protein content in Yun9301-1/Chuannongl6 were high (the control heterosis were 27.48%, 11.11% and 48.52%, respectively). High yield could possibly reduce the wheat quality, but quality could be improved with high yield in certain condition.