关键词: 小麦, HMW-GS, 品质性状, 产量

Abstract: 46 wheat advanced lines and newly released cultivars from Sichuan region in the winter wheat zone of Southwest China were evaluated for their HMW glutenin subunits composition by SDS-PAGE and protein fractions, protein content, wet gluten, sedimentation value, stability time and Falling number were analyzed. The result showed that the frequencies of HMW-GS alleles with good quality in the 46 lines or cultivars are significantly higher than those of local varieties and past released cultivars with the frequency for Glu-A1: 1,2* (41.3%), Glu-B1: 7+8 (58.7%), and Glu-D1: 5+10 (50.0%), respectively. The Glu-1 quality scores of the 46 lines (cultivars) exhibited a higher average of 7.37, ranging from 5 to 10, than those in other winter wheat zones of China. The high quality scores with 10 in 8 lines (17.4% of total) indicated that a large progress has gained in introduction of the HMW-GS alleles related good quality into local cultivars of this region. Contents of protein and wet gluten were detected in the analyzed lines and cultivars with the average of 14.09%, 36.5%, respectively. Protein and wet gluten contents in 65.1% and 62.8% analyzed lines and cultivars, respectively, are up to the national quality standard for bread-making wheat. But among these analyzed lines and cultivar, sedimentation value, stability time and falling number，which show high coefficients of variations, are lower and instable in different years. A strong correlation was found between quality scores and each characters with good bread-making quality. Significant correlations for protein with wet gluten contents, stability time with sedimentation value or falling number, and glutenin contents with sedimentation value as well as stability time were detected in the studies. The results suggested that it is very important to pay attention to introduce HMW-GS with good bread-making quality. On the other hand, it is necessary to directly select other quality parameters, especially for sedimentation value, stability time and falling number for bread-making quality in the wheat breeding programs of Southwest China.

Key words: T. aestivum, HMW-GS, Quality characters, Yield