Quality Performance and Stability of Main Wheat Cultivars in Sichuan Province

Sichuan Province has the largest wheat (Triticum aestivum L.) producing area in Southwest China. It is crucial to understand the quality potential and stability for the major commercial cultivars and to provide guidance to farmers regarding wheat production in this province. Seven representative cultivars were planted in 5 ecological localities of Sichuan under two nitrogen rates from 2006 to 2008. Eight quality traits and 2 end-use production (noodle and bread making) scores were determined. The average of 3-year test weight, grain protein content, wet gluten content, Zeleny sedimentation, falling number, flour water abstraction, dough developing time, stability time, noodle score of dry white Chinese noodle, and bread score were 777 g L−1, 12.3%, 25.1%, 32.9 mL, 326 s, 56.5%, 3.0 min, 4.5 min, 78.5, and 62.2, respectively. In a combined analysis of variance, the effects of genotype, environment, and their interaction were significant for almost all traits tested. For test weight, Zeleny sedimentation, falling number, flour water abstraction, and noodle score of dry white Chinese noodle, the influences between years were greater than differences between locations; whereas, for protein content, wet gluten content, dough developing time, stability time, and bread score, location had a greater influence than year. Increasing nitrogen rate significantly improved most quality traits and raised bread score, but had no influence on noodle score. Stability analysis revealed that Chuanmai 39 was stable for bread quality with the highest bread score value, while Chuanmai 37 was stable for most quality traits with the highest noodle score. This result indicates that Chuanmai 39 and Chuanmai 37 can be favorably used in wheat quality improvement in Sichuan Province.

摘 要2006—2008连续3年, 在5个生态点考察了7个四川省代表性小麦品种在两种氮水平下的品质状况及其稳定性, 以期为四川小麦品质定位、品质改良和生产指导提供依据。结果表明, 3年均值, 籽粒容重777 g L1, 籽粒蛋白质含量12.3%, 湿面筋含量25.1%, Zeleny沉降值32.9 mL, 降落值326 s, 面粉吸水率56.5%, 面团形成时间3.0 min、稳定时间4.5 min, 面条评分78.5分、面包评分62.2分。几乎所有品质性状均存在显著的基因型、环境及其互作效应。籽粒容重、沉降值、降落值、面粉吸水率和面条评分的年份效应大于地点效应, 而籽粒蛋白质含量、湿面筋含量、面团形成时间、稳定时间和面包评分则地点效应大于年份效应。增施氮肥对籽粒蛋白质含量、湿面筋含量、沉降值、面团形成时间、稳定时间和面包评分都有显著的增效作用, 但对降落值、面粉吸水率和面条评分无明显影响。品种品质的稳定性因品质性状不同而异, 川麦39面包评分高而稳定, 川麦37面条总评分高而稳定, 二者可被用于四川小麦品质改良。