Yingying Sun , Ruixia Wang , Guangde Lv , Chao Wang , Xianyin Sun , Yong Mi , Xiaolei Qi , Qiuhuan Mu , Yongjun Chen , Ke Wu , Zhaoguo Qian

Taian Academy of Agricultural Sciences, Taian, 271000, P.R. China
Author    Correspondence author
Field Crop, 2021, Vol. 4, No. 3   doi: 10.5376/fc.2021.04.0003
Received: 28 May, 2021    Accepted: 04 Jun., 2021    Published: 20 Jun., 2021

This article was first published in Molecular Plant Breeding in Chinese, and here was authorized to translate and publish the paper in English under the terms of Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Sun Y.Y., Wang R.X., Lv G.D., Wang C., Sun X.Y., Mi Y., Qi X.L., Mu Q.H., Chen Y.J., Wu K., and Qian Z.G., 2021, Evolution of yield, agronomic and quality traits of winter wheat cultivars released among Taikemai (Taishan) series, Field Crop, 4(3): 1-7 (doi: 10.5376/fc.2021.04.0003)

This paper studied the Taikemai (Taishan) series of wheat varieties which released in China and Shandong Province by Tai’an Academy of Agricultural Sciences in the past 30 years since 1990, providing data support and theoretical basis for wheat breeding and new variety promotion in the future. The yield, agronomic and quality traits were analyzed. The yield of cultivated varieties showed an upward trend, and the average yield reached 8 016.34 kg/hm², which exceeded the average level both China and Shandong province in recent years. Since 2018, the yield of cultivated varieties increased slightly. Mainly because of breakthroughs in dry land, high quality and special purpose wheat breeding. In terms of quality, protein content was relatively stable, with an average value of 13.9%, wet gluten content and water absorption reached a high level, with an average value of 32.9%, 60.1 ml/100 g, and a largest CV of stability time, 60.90%. The result showed that the stability time of new varieties varied greatly in quality breeding, and it should be improved in the future. The number of four quality traits reached the level of strong gluten, medium strong gluten, medium gluten and soft gluten accounted for 6.67%, 13.33%, 33.33% and 0% respectively in the 15 cultivars. The remaining 46.67% didn’t reach the level of soft gluten and were classified as medium gluten. Among the cultivated varieties, the proportion of medium gluten wheat was the largest, the medium and strong gluten were less. Mainly because the short stability time and the imbalance of quality traits. Therefore, on the basis of ensuring yield, improving quality is important. The point is to improve stability time and balance each quality trait. In addition to synthesize the genetic background of the parents, excellent quality traits are preferred. We should choose material with good comprehensive character and outstanding quality traits.

Taikemai(Taishan) series; Yield; Grain quality; Stability time