| In order to provide the theory basis for genetic improvement of grain traits and milling qualities of Xinjiang spring wheat, a total of 386 Xinjiang spring wheat, including 55 Xinjiang spring wheat landraces, 207 local-bred varieties, and 124 introduced varieties, were used to analyze the grain traits, milling qualities and their relationships. Results showed that the grain traits and milling quality of different sources of spring wheat differ a lot. The average of thousand grain weight, test weight, grain diameter, grain hardness, protein content, flour yield, ash content, L* value, a* value and b* value of the grain traits and milling qualities of Xinjiang spring wheat germplasm were 37.48 g, 737.76 g·L-1, 2.88 mm, 54.71, 15.95%, 53.06%, 0.54%, 96.86, -1.16 and 9.83, respectively. As a whole, protein content and L* value were higher. Contrastingly, grain hardness was lower, and a* value and b* value were higher, and their coefficients of variation were larger(22.26%, 25.86% and 15.67%, respectively), indicating the traits has great improvement potential. The grain traits are closely related to the milling quality. The ash content was significantly negatively correlated with thousand grain weight and grain diameter;Grain protein content and grain hardness were significantly positively related to ash content, thousand grain weight;Grain diameter was significantly negatively correlated with L* value and was significantly positively related to a* value;Grain hardness was significantly negative correlation with a*value;Test weight and grain diameter were significantly or extremely significantly positively correlated with b* value. Changchun 3, Yichun 4, Zhongzuo 8131, Xinchun 26, and Xinchun 33, etc.Can be used in the improvement of grain traits and milling quality. |
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