| In order to verify the current status of wheat breeding for quality improvement in Sichuan province, the quality data of 130 varieties(274 samples) in the regional test from 2008 to 2016 was collected and analysed, and all the varieties were evaluated according to the quality standard. The quality parameters, such as test weight(789±34 g·L-1), the crude protein(13.83%±1.69% ), the falling number(238±93 s), the sedimentation value(38.4±11.7 mL), the wet gluten content(28.0±4.4% ), the water absorption rate(57.0%±5.3%), the development time(3.1 ±2.5 min ), the stability time(4.3±3.9 min), the softness(126±51 F.U), the farinograph quality index(57±42), the evaluation value(45±13), the Max. resistance(371±193 E.U), the extensibility(172±28 mm), the energy(84.4±40.7 cm), the R/E ratio(2.33±1.31), and the hardness index(57.1±9.1), were calculated. Among them, the variation coefficients of stability time and development time were up to 89.99% and 80.16%, respectively. It was found that breeding had no significant effect on test weight, falling number, water absorption, and hardness index, while a downward trend was found in crude protein content, wet gluten content,Zeleny sedimentation value, development time, and stability time from 2008 to 2016. According to national or provincial evaluation standards, there were a large proportion of varieties which showed incoordinate gluten levels in different indices, unable to fit any standard level. Most of the standard lines were the middle and weak gluten wheat. As a consequence, the quality improvement tends to breed weak gluten wheat. |
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