Quality Performance and Stability of Main Wheat Cultivars in Sichuan Province

Abstract

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.