关键词: 小麦（Triticum aestivum L.）, 品种, 淀粉特性, 糊化特性, 产量, 长江中下游

Abstract: In order to reveal the differences in starch characteristics and yield of different wheat varieties in the middle and lower reaches of the Yangtze River, and to find better wheat varieties that were more suitable for growing in this area, the starch characteristics, sedimentation value, protein content and yield of 15 wheat varieties were analyzed. The results showed that the starch gelatinization characteristics, starch freeze-thaw stability and starch content of wheat varieties were quite different among different varieties. Among them, the gelatinization characteristics of Ningmai No.9 and Emai 006 were better than those of other varieties to a certain extent, the starch freeze-thaw stability of these two varieties was also good, and the starch content was also high. There were significant differences in the precipitation values among different wheat varieties, and the starch precipitation values of Xiangmai 55 and Jingmai 102 were high, with values of 10.67 mL and 8.00 mL, respectively. In addition, among the 15 varieties, Jingmai 102, Emai 596 and Luomai 6010 ranked the top three in yield, and Ningmai No.9 and Emai 006 were ranked middle in yield. In summary, Jingmai 102, Emai 596 and Luomai 6010 could obtain high yields in the middle and lower reaches of the Yangtze River, while Ningmai No.9 and Emai 006 planted in the middle and lower reaches of the Yangtze River had excellent starch quality, so these varieties could become excellent varieties for subsequent promotion.

Key words: wheat （Triticum aestivum L.）, variety, starch characteristics, gelatinization characteristics, yield, middle and lower reaches of the Yangtze River