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《Journal of Triticeae Crops》 2010-05
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Quality Improvement of Winter Wheat in Yellow and Huai River Wheat Zone

HU Wei-guo1,ZHAO Hong1,2,WANG Xi-cheng2,Qiu Jun3,CAO Ting-jie1,CAO Ying-ni2(1.Wheat Research Centre,Henan Academy of Agricultural Sciences,Zhengzhou,Henan 450002,China;2.College of Agronomy,Northwest A&F University,Yangling,Shaanxi 712100,China;3.The National Service Center of Agricultural Technique Popularization;Ministry of Agricultural,Beijing 100125,China)  
The study was done to provide technical and theoretical foundation for wheat quality breeding,and to make clear the current situation and problems of wheat varieties or lines in Yellow and Huai River Valley Winter Wheat Zone.The quality properties of 324 winter wheat varieties or lines,sampled from wheat region test in Yellow and Huai River Valley Winter Wheat Zone,which contained test weight,protein,wet gluten,sedimentation,water absorption,stability time,area and maxium resistance were summarized.The results showed that the average of protein and wet gluten content of those varieties were higher than that of the standard(Protein(%,dry base)≥14%,Wet gluten(%,14% wet base)≥30%)in this zone,but the chatacteristics of stability time,sedimentation,area and maxium resistance were poor,leading to lower gluten intensity or worse flour processing quality,especially in the northern of Yellow and Huai River Valley Winter Wheat Zone.It was suggested that the quality of the four properties were improved gradualy in recent years.
【Fund】: 农业部国家农作物品种区域试验项目
【CateGory Index】: S512.1
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