Stability Analysis Of Genotype And Environment On Wheat Quality

Commom wheat(Triticum aestivum L.) is one of the main crops in our country, and it is important material used for flour milling and food processing. Starch and protein are the two kinds of important ingredients in wheat flour. The wheat starch viscosity characterics are important flour quality indices, and the content of starch and protein, and sedimentation value are also important indices for classifying wheat. These indices often indicate the most appropriate end use for wheat cultivars and have great influences on edible quality for foods from wheat flour, especially for noodles and bread. The stability of wheat quality characteristics has great significance in evaluating the dgree of wheat, set prices for purchasing, and manufacturing in factory. So, it is necessory to considering the stability of wheat flour characteristics when evaluating its quality.Aiming at large fluctuations in starch and protein characteristics in commercial wheat, eleven principal high-quality wheat genotypes from Shandong Province , China, were grown at nine different locations. Starch and protein caracteristics in wheat kernels were tested, and AMMI (additive main effects and multiplicative interaction) were used to eveluate the influences of genotype and environment on wheat flour quality.Some main results of this study are listed as follows:The results showed that their existed different effects of genotype and enviroment on starch content, protein content, viscosity characterics and sedimentation values.(1)The differences in starch content among samples were significant, and the content were between 76.58-82.63%. genotype by environment interaction(GEI) was greater than the effect of environment(E), and the effect of genotype(G) was the least; For viscosity characteristics;(2) Final viscosity and peak viscosity were between 134.92-261.33 RVU and 109.83-216.92 RVU, GEI was greater than G, E was the least; however;(3)For breakdown value,it was between 31.33-80.75 RVU, G had greatest effect, G×E was the second, and E was the least. Therefore, both proper cultivars and their most suitable growth locations should be selected to meet the requirements for starch traits.(4) Protein content were between 10.36-13.18%,the variances were 2.85-5.78;among the variances, E was the greatest, G×E the second, and G the least;(5) Sedimentation value was between 16.0-46.0ml, and variances were 12.85-25.80; among the variances, G×E was the greatest, G the second, and E the least. Therefore, both proper cultivars and their most suitable growth locations should be selected to meet the requirements for protein traits.The genotype and enviroment interactions differ greatly for both starch and protein characteristics, that is to say, genotype apparently has a specific adaptability to growth location. So, for successful ly commercial scale production of high-quality wheat, both the proper cultivar and its most suitable growth locations should be considered to meet requrements for high quality starch or protein traits at standard levels.