Abstract: In order to evaluate the contribution of main quality traits to wheat quality, the correlation and principal components of main quality traits were analyzed comprehensively in 219 wheat cultivars. According to the National Grain Quality Testing standards, several quality traits of wheat were tested by farinograph and near infrared grain analyzer. The results showed that: the test weight and max resistance had larger variation range, while the wet gluten and water absorption displayed lower variation range. The variation coefficient of stability time was the highest (up to 41.85%). The test weight showed extremely significant negative correlation with grain hardness, protein and wet gluten. The correlation coefficient between water absorption and ductility was highest. Excluding from test weight, sedimentation value had an extremely significant positive correlation with other quality traits. Protein and wet gluten content exhibited significant negative correlation with test weight. Water absorption showed extremely significant positive correlation with extensibility area and max resistance, but extremely significant negative correlation with stability time. Stability time showed an extremely significant positive correlation with extensibility area, ductility and max resistance. Extensibility displayed extremely significant positive correlation with ductility and max resistance. By the principal component analysis, the wheat quality traits could be integrated into sedimentation, dough and test weight factors, with the total cumulative contribution rate reached to 93.54%, which basically reflects the comprehensive information of the quality traits in wheat. The results will provide theoretical basis and reference for the prediction of wheat processing quality and the breeding of wheat varieties with high quality.