[Effects of genotype and environment on wheat grain quality and protein components]

The variations of grain qualities and protein components of 40 wheat (Triticum aestivum) varieties were studied at three sites in 1998 and 1999. The results showed that there were significant differences among the genotypes in all the quality characters and protein components. The 40 wheat varieties were divided into 6 groups by comprehensive characters, which mainly included semi-hard and soft wheat in the experimental environment. The effects of environment were significant on grain test weight, sedimentation value, and on contents of wet gluten, protein, lysine and protein components, while contents of starch, amylose and gluten index were insensitive to environment. The rational proportion of glutenin to gliadin could be formed under proper environments. The effects of genotype x environment were significant on grain quality, contents of glutenin and gliadin and the proportion of glutenin to gliadin, while not on globulin. Genotype and environment had more effects on flour protein content, gluten content, sedimentation value and 1000-kernel weight than genotype x environment. The differences of protein components among genotypes and environments reflected the variation of grain baking quality in wheat.