Abstract: 【Objective】 The present study was conducted to analyze the quality variation of tested varieties in regional trials in Northern winter wheat region and Yellow-Huai River Valley winter wheat region, and to discuss the status and trends of wheat quality improvement in breeding process. 【Method】 Test weight, protein content of grain, wet gluten content and sedimentation index of flour, rheological properties of 1 418 samples, from 985 tested varieties in seven groups, were detected, and quality variations of strong gluten, medium-strong gluten and medium gluten varieties in each group were analyzed. 【Result】 The percentages of strong gluten, medium-strong gluten and medium gluten varieties in each group were varied, and the ratio of medium gluten varieties was 78% in average, while those of strong gluten and strong-medium gluten were relatively low, with an average of 11%, respectively. Ratios of strong gluten in irrigation group in northern part of Yellow-Huai River Valley winter wheat region (13%), winter-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region (11%), and spring-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region (16%) were higher than those in Northern winter wheat region (6%) and dryland group in Yellow-Huai River Valley winter wheat region (7%), and the ratio of medium-strong gluten in winter-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region (20%) was higher than any other groups, while the ratio in Northern winter wheat region (5%) was the lowest. For the approved varieties, the ratio of strong gluten varieties (4%) and strong-medium gluten varieties (10%) in winter-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region was the highest among 7 groups, and those of spring-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region were followed by 3% and 6%, respectively, and the ratio of medium gluten varieties in winter-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region (17%), and spring-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region (19%) were higher than those of the other groups. It was qualified for medium gluten wheat with relatively high protein content and low protein quality in each group, which was consistent with high percentage of medium gluten varieties. There were wide variations in variety qualities among the groups. Test weight of varieties in average in northern part of Yellow-Huai River Valley winter wheat region, winter-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region, and spring-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region was higher than those of the other groups, while protein content of flour in average was just the opposite, and stability time in average in Northern winter wheat region and dryland group in Yellow-Huai River Valley winter wheat region was higher than those of the others. Extension area in average in spring-wheat-irrigation group in southern part of Yellow-Huai River Valley winter wheat region was the highest among these groups. Quality variation trends in different years and groups were similar. Test weight, stability time, extension area and max. resistance showed increasing trends while water absorption was decreased, protein content and wet gluten content changed little, and sedimentation index increased first and decreased afterwards.【Conclusion】Quality improvement in wheat showed a slow progress in China, and breeding level was imbalanced in groups. As a result, wheat quality and variety structure were affected in corresponding wheat-producing region. It is necessary to select new variety with high qualities, and to improve variety structure and wheat quality.

Key words: winter wheat, variety, quality, regional trial