关键词: 小麦, 品种, 品质性状, 演变, 区域差异

Abstract: In order to verify the evolution of wheat quality traits and the differences between different regions in recent years，660 national authorized wheat varieties from 11 regions were used to analyze seven quality traits（volumn weight，grain protein content，wet gluten content，stability time，water absorption rate，maximum tensile resistance and extension area）from 2021 to 2024.The results showed that the average volumn weight of wheat kernels was 808 g/L，protein content was 14.1%，wet gluten content was 31.6%，stability time was 6.2 min，water absorption rate was 59.5%，maximum tensile resistance was 383 EU，and extension area was 82 cm² of 660 national authorized wheat varieties from 11 regions in 2021—2024. The protein content，wet gluten content，water absorption rate and maximum tensile resistance of majority varieties reached the standard of strong gluten wheat，and the main constraining index was stability time. On the whole，the medium gluten wheat varieties were main，and the weak gluten wheat varieties number were the least. Among years，the proportion of medium‑strong gluten varieties generally increased firstly and then stabilized，the proportion of weak gluten wheat decreased，while the proportion of strong gluten wheat showed no obvious pattern；volumn weight，stability time，maximum tensile resistance and extension area generally increased firstly and then decreased，but protein content，wet gluten content and water absorption rate generally decreased. Among 11 regions，strong gluten wheat varieties were mainly distributed in the southern irrigated group（G3）and northern irrigated group（G4）of Huang‑Huai winter wheat area，and weak gluten wheat varieties were only distributed in the upper reach（G1）and the middle and lower reach（G2）of Yangtze River Valley. Among regions，the average protein content was the minimum（12.2%）in G1 region，and was the maximum（14.9%）in the northeastern spring wheat region（G8）and salt‑tolerant winter wheat group in Southern Xinjiang（G11）. The distribution of wet gluten content among 11 regions was consistent with that of protein content. The stability time varied greatly among 11 regions.The average stability time was the highest（7.2 min）in the northwest spring wheat region（G9），and was the lowest（2.4 min）in G1 region. There was no major difference in average water absorption rate among 11 regions. The maximum tensile resistance and tensile area were the smallest in G1 region，followed by G2 region. Correlation analysis showed that except for the correlation between water absorption rate and extension area，there was significant or extremely significant positive correlation among other indexes. The 11 regions were divided into three groups. The group 3 included G3，G4，G5，G7，G9，G10 and G11. The quality traits of the group 3 were better，and most of the quality indexes reached the standard of strong gluten or medium‑strong gluten wheat. Overall，the wheat varieties are mainly medium gluten type in China from 2021 to 2024，followed by middle‑strong gluten and strong gluten types，the weak gluten wheat varieties are extremely rare；the stability time between varieties varies greatly，and there is a large room for improvement，so it is suggested that this trait should be given particular attention in the future breeding process.

Key words: Wheat, Variety, Quality traits, Evolution, Regional difference