Abstract:

The study aims to screen superior wheat varieties suitable for cultivation under the current context of rapid wheat cultivar renewal and iteration, to provide references for achieving coordinated improvement of yield and quality in rice stubble wheat selection in the Lixiahe region. Using 13 different gluten-type wheat varieties including 'Yanmai 1' as test materials, a single-factor randomized block design was adopted. The grain yield was measured manually and converted to 13% moisture content. The water content, protein content and starch content were determined by near infrared analyzer. Test weight meter and hardness meter were employed to measure grain test weight and hardness. Flour yield was determined after milling and sieving. The wet gluten content and gluten index was determined with a gluten washing instrument according to the method of GB/T 5506.2-2008. The settlement value was determined by AACC 56-61A method. The data were processed and analyzed by SPSS with LSD method. Y1 and Z13 showed the highest yield, which were above 7700 kg/hm² and increased by 12.12% to 25.68% compared with other varieties, while simultaneously meeting national quality standards for medium-gluten wheat: grain hardness ≥60%, test weight ≥770 g/L, protein content ≥12.5%, and wet gluten content ≥26%. N13 demonstrated relatively high yield (6936 kg/hm²) with protein content (12.41%), wet gluten content (24.11%) and sedimentation value (24.32 mL) all reaching national standards for weak-gluten wheat. Other varieties showed moderate yield levels with more complex and overlapping quality indicators. This experiment demonstrates that 'Yanmai 1', 'Zhenmai 13' and 'Ningmai 13' respectively represent high-yielding and high-quality medium-gluten varieties, and stable-yielding high-quality weak-gluten varieties suitable for promotion in this region, laying a solid foundation for coordinated improvement of yield and quality in rice stubble wheat cultivation in the Lixiahe region.

Key words: winter wheat, wheat variety, Lixiahe area, grain yield, quality, protein content, wet gluten content