| Wild emmer wheat (Triticum dicoccoides, AABB,2n=4x=:28) is one of the donor ancestor species of the common wheat A and B genomes of common wheat. It possesses good traits such as large grain, high protein content, aboundant storage protein composition, and disease resistance as well as resistance to environmental stress. And, it is one of secondary sources to improve common wheat. In this paper, the 20 lines of F11 generation derived from weak-gluten common wheat cultivar chuannongl6 (CN16) crossed by wild emmer genotypes D1 and D97 were suggested in agronomic traits, protein content, processing quality properties, and correlations between traits in agronomy and quality. The main results were as follows:1. The survey of agronomic traits showed that some excellent resistance and agronomic properties of wild emmer wheat have great potential to improve common wheat. 90% of the tested 20 lines showed resistance to stripe rust.85% of the lines had close earing and flowering periods to CN16. The progenies of D1 and D97 were with the plant height at the mean of 96.37 cm and 99.54 cm, respectively, significantly higher than that of CN16 (81.33cm). Their 1000-grain weight were about 43.26g and 42.65g, significantly higher than CN16 (38.64g) at 0.05 and 0.01 levels. And their spikelet number per spike and the yield per plant were close that to CN16, even slightly higher than that of CN16.2. The correlation analysis between agronomic traits of the tested generation lines showed that spikelet number was positively correlated with plant height and grains per plant, while negatively correlated with 1000-grain weight at 0.05 level. The effective tillers per plant were significantly positively related with both grains and yield per plant at 0.01 level. The grains per plant had significant positive correlation with yield per plant at 0.01 level. This showed the relationship among agronomic traits of the hybridization derivars was complex, some traits mutual constraints, and others mutual promotion.3. Quality analysis showed that the wild emmer D1 and D97 might be the excellent materials to improve the processing quality of common wheat CN16. In the progenies of Dl and D97, the protein contents were with the mean values of 13.22% and 12.98%. respectively, being significantly higher than that of female parent CN16 (12.21%). In which,55.6% and 45.5% reached the national quality standard of moderate to strong glutein even more level. The average sedimentation values were 43.94ml and 45.30ml. significantly higher than that of CN16 (35.86 ml), and 88.9% and 90.1% of their strains reached the high quality of moderate to strong gluten even more level. Their mean wet gluten contents were 29.69% and 29.43%, respectively, being significantly higher than that of female parent CN16 (24.32%), and 77.8%and 81.8% of their strains reached the high quality of moderate to strong gluten even above the level. The dough stability time of the D1 progenies averaged 2.9 min. In which,55.6% reached the level of moderate gluten and moderate to strong gluten, like the line 184-1 with 6.70 min. Likewise, the D97 progenies were with the mean stability time for 3.24 min, significantly higher than that of CN16 (2.16 min). And,54.5% of the lines reached the standard of moderate gluten and moderate to strong gluten, like the line 7-209 with 7.28 min.4. Analyses of the factors of genotype (G), environment (E) and interaction between them (G*E) for the progeny lines showed that majority of quality parameters were controlled by the genotype and environment, the flour water absorption excepted. The protein content affected mainly by environment compared with G and G×E. For other parameters, the genotype was the more main factor than E and G×E.The correlation analysis between seven main quality parameters at two tested places in Chongzhou and Wenjiang showed that protein concent, sedimentation value, wet gluten, developing time, stability time and flour evaluation values had significant positive correlation each other. But the bulk density was not significant correlated with other characteristics. The correlations between traits in Chongzhou and Wenjiang had similar trends, only the values of correlation coefficient were different. It showed that majority of quality parameters had relatively stable correlation each other. The environment would affect the values of correlation coefficient between the quality parameters, but it had a little influence about the correlative propertiy.5. Relationship analyses between the wheat quality traits and the bread-making quality showed that bread volume and bread scores had significant positive correlation with protein, wet gluten, developing time, stability time and flour evaluation values at 0.01 or 0.05 level, but they were not significantly correlated with sedimentation value. The bread baking quality was determined by the protein content, wet gluten, stability time etc. But in those parameters, the protein and the rheological properties of dough were the most important for the bread-making quality. |
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