关键词: 普通小麦, 育种, 品质, 聚类分析, 系谱

Abstract: 【Objective】 The objectives of this study were to evaluate the quality traits of Yangmai series wheat varieties and carry out quality classification , thus providing guidance for planting appropriate wheat varieties in the suitable areas and selecting proper parents for wheat quality breeding. Moreover, based on the analyses between the performances of quality traits and pedigree of different types of varieties, a simple and practical quality selection index and principle of parent selection were proposed. 【Method】 A total of twenty-four Yangmai wheat varieties were planted in randomized complete blocks with two replications at the research station of Lixiahe Institute of Agricultural Sciences of Jiangsu during the 2016 and 2017 cropping seasons. Quality parameters, such as kernel hardness, grain protein content, wet gluten content, SDS sedimentation value, solvent retention capacity (SRC), farinograph parameters and rapid visco analyzer parameters were investigated after harvesting. 【Result】 The hardness of tested wheat varieties were ranged from 13.48 to 62.12, those can be divided into soft wheat (lower than 32) and hard wheat (higher than 54); In addition, the values of sedimentation value, protein content, wet gluten content, gluten index, water SRC, sodium carbonate SRC, sucrose SRC, absorption, development time, stability time, peak viscosity and pasting temperature were 6.33-13.75 mL, 12.60%-14.61%, 29.74%-38.13%, 38.86%-82.83%, 54.69%-78.56%, 71.40%-107.73%, 95.66%-127.27%, 54.77%-67.40%, 1.23-8.83 min, 2.20-13.17 min, 3 000 cP up and down, and 61.57-64.75℃, respectively. We found that Yangmai4, Yangmai10, Yangmai158, Yangmai16, Yangmai17 and Yangmai23 showed significantly higher hardness, water SRC, sodium carbonate SRC, sucrose SRC and water absorption than other varieties based on the analysis. However, we did not find the significant different of protein content and wet gluten content between different varieties. Development time and stability time of Yangmai 2 was the longest, wherea no significant differences were observed among most varieties. The cluster analysis indicated that 24 varieties could be categorized into two major groups, which was in consistence with the results from pedigree analysis. 【Conclusion】 Most of Yangmai series wheat varieties could be classified as weak gluten wheat with low hardness, gluten index, water SRC, sodium carbonate SRC, sucrose SRC and water absorption. However, Yangmai4, Yangmai10, Yangmai158, Yangmai16, Yangmai17, and Yangmai23 were mid-strong gluten wheat with relatively high hardness, gluten index, water SRC, sodium carbonate SRC, sucrose SRC and water absorption. Yangmai series wheat varieties generally showed high peak viscosity and low pasting temperature. Hardness can be used as an efficient and practical selection index for quality breeding. We recommend that wheat breeders have to use at least one corresponding quality cultivar/line as one of parent for making cross if you are going to develop good quality wheat variety.

Key words: common wheat, breeding, quality traits, cluster, pedigree