Solvent Retention Capacities of Varieties from Different Wheat Regions in China

Abstract

Solvent retention capacity (SRC) is an important index for predicting flour functionality in soft wheat, which includes water SRC, 50% lactic acid SRC, 5% sodium carbonate SRC, and 50% sucrose SRC. To understand the SRC character of wheat varieties in China, We measured four types of SRC in 181 varieties from different wheat regions in 2008–2009 and 2009–2010 growing seasons. According to analysis of variance, all types of SRC were significantly influenced by genotype, year, and wheat region (P 0.01 or 0.05). Besides, the interactions of genotype × year and year × wheat region were also significant (P 0.01).The principal component analysis showed that component 1 had initial eigenvalue higher than 1.0, and explained 72.3% of total SRC variance. The result of clustering based on principal score showed that there was obvious variation of SRC among the 181 varieties, and each wheat region contained varieties with different SRC characteristics. The Middle and Lower Yangtze Valleys Autumn-Sown Spring Wheat Zone had more genetic resources with low SRC than other wheat regions, and varieties with medium and high SRC were mostly distributed in the Yellow and Huai River Valleys Facultative Wheat Zone. A few varieties with low SRC were selected, including Abbondanza, Fazhang 5, Huaimai 17, Ningmai 3, Ningmai 6, Wanmai 48, Xuan 7, Yangmai 13,Yangmai 17, and Zhengmai 004, which can be used in breeding and quality improvement of weak-strength wheat.