Effect Of Genotype By Environment On Wheat Processing Quality In Southwest China

Wheat (Triticum aestivum) is one of the most important cereal crops worldwide. China is the largest country in the production, sown area and consumption of wheat. A large popution lived in southwest China, which is a major region for wheat planting and consumption in China. Wheat processing quality that determines the end-use of wheat is influenced by the genetic background of cultivars and the ecological conditions of planting area. Here, we analyzed the variations of processing quality of wheat cultivars released from 2001-2014, to investigate the general situation of processing quality of wheat in Sichuan. And 28 wheat cultivars (lines) widely planted in southwest China were selected and grown in nine places with different ecological conditions, to investigate the effects of environment on wheat processing quality in southwest china, which would be helpful to learn more about the current situation of wheat processing quality in southwest China. The main results are listed as follows:1. Following the national standard GB/T 17320-2013, we analyzed the variations of processing quality of 124 wheat cultivars released from 2001-2014 by the cultivar certification committee of sichuan province. These cultivars were planted in Jingyan and Rongxian of Sichuan province before release. There were 2,6,41 and 5 of the 124 cultivars meeting the requirement for strong gluten, medium-strong gluten, medium gluten and weak gluten groups, accounting for 1.61%,4.84%,33.06% and 4.03% of the cultivars released varieties respectively. The average of protein content (%), wet gluten content (%), zeleny sedimentation volume (mL) and the stable time (min) was 13.98±1.08,29.18±4.16,33.72±9.41 and 3.79±2.01, respectively. We found that the average of protein content and wet gluten content was close to the requirement of strong gluten or medium-strong gluten; the average of zeleny sedimentation volume reach the level of medium gluten; the average for stable time was close to the level of weak gluten.2. Variance analyses indicated that genetic background of wheat cultivars, ecological environments and years had significant effects on processing quality. Cultivars, ecological environments and their interaction significantly affected the protein content (dry weight), wet gluten content, dry gluten content, gluten index, zeleny sedimentation volume, volume-weight. The interaction between ecological environments and years and the interaction among cultivars, ecological environments and years significantly affected the protein content, wet gluten content, dry gluten content and gluten index. The peak viscosity, breakdown, setback and peak time were significantly affected by years, cultivars, interaction between years and ecological environments, interaction between cultivars and years and interaction among cultivars, ecological environments and years. The hold-through, final viscosity and pasting temperature were significantly affected by years, interaction between years and ecological environments, interaction between cultivars and years and interaction among cultivars, ecological environments and years.3. Compared to their protein contents before release, the 28 cultivars grown in 9 places shown relatively lower contents of protein. Only part of these cultivars reach the requirement of protein content for strong gluten and medium-strong gluten cultivars in Jingyan and Renshou, two of the 9 places with higher protein contents. Weak gluten cultivars met the requirement of protein content with few exceptions. The processing quality parameters varied widely between two years in Chongzhou, and Youxian. The protein content was at a medium level in Xichang, Ya'an, Wenjiang and Hanyuan. There were significant correlations between the processing quality parameters. All varieties of the same year quality parameters varied widely among 9 ecological point, and all quality parameters in 9 places varyied widely in different years.4. Meteorological factors significantly correlated with processing quality, Correlation was different as changeable parameters.Both the protein parameters and starch parameters were affected by meteorological factors throughout the whole growth period of wheat. The effect of total rainfall, total temperature, the highest temperature, the lowest temperature on protein parameters was more than starch parameters in the reproductive growth period, The effect of the temperature difference on starch parameters was greater at whole growth period, vegetative growth period.