Main Quality Characters of Wheat: A Review

doi:10.11924/j.issn.1000-6850.casb2020-0563

Abstract

Abstract:

Wheat is the main food crop ensuring food production safety and boosting high quality development of agriculture in China, and the improvement of wheat quality becomes more and more urgent. The quality traits of wheat are complex. After years of genetic improvement, important progress has been made in the study of wheat quality traits, but the wheat quality improvement in China is still at a low level. In this paper, the research status of several important quality traits of wheat was briefly summarized, with the focus on the genetic improvement of traits that control the nutritional quality and processing quality of wheat. The paper mainly analyzed the genetic characteristics of wheat protein content, gluten content, starch content and sedimentation value, and reviewed the molecular genetic laws of each quality trait and the main genes related to regulation. With the development of molecular biology and biotech nology, the genetic regulation of wheat quality traits is clear, and molecular design breeding can be used as a key research method in the future.

Key words: wheat, protein, gluten, starch, precipitation value

CLC Number:

S511

Ma Sishuang, Bai Haibo, Hui Jian, Wang Jingdong, Li Shuhua. Main Quality Characters of Wheat: A Review[J]. Chinese Agricultural Science Bulletin, 2021, 37(24): 1-5.

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