Keywords

Wheat, Quality, Breeding

Abstract

The wheat region in the middle and lower reaches of the Yangtze River is the only advantageous industrial zone for weak-gluten wheat in my country. The riverside and coastal areas of this wheat region are suitable for the development of weak-gluten wheat, while other areas are suitable for the development of medium-gluten wheat. The genetic improvement of the quality of weak-gluten and medium-gluten wheat varieties is one of the important breeding directions in this wheat area. Although a number of weak-gluten and medium-gluten wheat varieties have been bred and promoted in this wheat area, which basically meets the production demand for high-quality wheat varieties, certain problems still exist. The quality of the weak-gluten wheat bred by Ruxin is not better than Yangmai No. 9 and Ningmai No. 9, and the gluten content and strength of the medium-gluten wheat need to be improved. In view of the existing problems, three ideas for improving wheat quality in this wheat area were put forward: (1) Utilizing the deletion of high molecular weight glutenin subunits to reduce gluten strength and cultivating high-quality weak gluten wheat; (2) Utilizing high-quality high molecular weight glutenin subunits Combination, improve protein components, increase gluten strength, and breed high-quality medium-gluten wheat; (3) Use the deletion of Wx protein subunits to breed both weak-gluten and medium-gluten wheat, so that wheat varieties in this wheat area have higher protein and gluten contents. When it cannot be used as weak gluten wheat, its excellent starch quality can be used to process noodles with better quality.

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Original research done by Gao Derong, Zhang Xiao, Zhang Boqiao, Zhu Dongmei, Lu Guofeng

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