The Evaluation On Quality Traits Of Introduced Wheat Germplasm Resources

Wheat(Triticum aestivum L.)is an important food crop in the world.China has a large population and large consumption of wheat.For a long time,China’s wheat breeding work has increased production and neglected the improvement of quality.With the continuous improvement of people’s living standards,people have put forward higher requirements for wheat quality.On the basis of the existing land resources in China,the introduction of foreign high-quality wheat germplasm resources,combination and cultivation of high-quality wheat varieties are the fundamental ways to solve the existing problems.This experiment used 112 wheat germplasm resources imported from the United States,ICARDA and India as materials.It was tested in Guancun and Cao Xinzhuang in Shaanxi from 2016-2017 and 2017-2018,and systematically evaluated the quality traits of 112 materials.The results provide an important reference for subsequent quality breeding.By analyzing the data,the main conclusions are as follows:(1)Among the 112 materials,there were large variations in dough stability time,formation time and 1000-grain weight,and the phenotypic diversity was abundant.(2)According to the results of principal component analysis,we can simplify the 11 traits into three traits of starch content,1000-grain weight and flour extraction rate for the screening of germplasm resources,the comprehensive quality traits of varieties with high starch content,1000-grain weight and moderate flour yield were good.(3)The relationship between wheat quality traits is complex,and the water content has a significant negative correlation with water absorption.The crude protein content(dry basis)and gluten content(wet basis),starch content and sedimentation value have a strong positive correlation with each other.These traits were negatively correlated with the bulk density;the dough stability time and formation time were positively correlated with the gluten strengthrelated traits,but the dough stability time was negatively correlated with the flour extraction rate.Simply increasing a certain trait may result in a decrease in other traits.The multivariate regression analysis of the two-year data showed that the flour extraction rate had a negative correlation with the dough stability time,which was consistent with the correlation analysis results;the moisture,gluten content(wet basis)and bulk density all had an effect on the 1000-grain weight,and the moisture on the 1000-grain weight most influential.(4)Based on the two-year field trial data of 112 materials,we have selected a batch of wheat germplasm resources with excellent quality traits in Yangling.Using these materials,reasonable mix and match for different breeding objectives can improve the quality of existing varieties in China,providing an important reference for quality breeding work.