Analysis of Quality Traits of New Varieties in Regional Test of Henan Provence

The quality traits of 70 wheat varieties were analyzed from the Irrigated Land Group of Regional Test in Henan province in 2009-2010.The results indicated that the new varieties were characterized with 803.3 g/L kernel unit weight,14.94% protein,32.2% wet gluten,60.0 mL sedimentation value,59.1% water absorption,4.1 min development time,5.3 min settling time,119 FU dough weak value and 69.3% flour yield.The quality traits were different between Winter Wheat Group and Spring Wheat Group,of which the kernel unit weight,water absorption,development time and dough weak value were higher in Winter Wheat Group than in Spring Wheat Group,but the flour yield,settling time and sedimentation value were lower in former than in latter.The differences of protein and wet gluten contents were little between the two groups.Based on the overall quality standards,7,63 and 0 varieties were classified into high-,medium-and low-gluten types,respectively.The main pathways for wheat quality breeding in Henan province were improving the water absorption,settling time and flour yield,selecting the proper development time,and reducing the dough weak value.