关键词: 彩色小麦（Triticum aestivum L.）, 种质, 品质性状

Abstract: To select excellent germplasm of colored wheat（Triticum aestivum L.）, the quality traits of 28 colored wheat varieties (lines) were measured and analyzed with Yangmai 27 as the control. The results showed that there were significant differences in dough stability time, formation time, and flour settling value among the 28 colored wheat varieties (lines), with the variation ranges of 1.53-9.13 min, 0.90-2.93 min, and 9.03-43.87 mL, respectively. While there were relatively small differences in grain bulk density, flour yield and dough water absorption rate among the varieties (lines). The quality traits of colored wheat from different sources varied greatly. The results of correlation analysis showed that the protein content was extremely significantly positively correlated with the wet gluten content, formation time and sedimentation value. The wet gluten content was extremely significantly positively correlated with the formation time. The sedimentation value was extremely significantly positively correlated with the flour yield. The stability time was extremely significantly positively correlated with the formation time and water absorption rate. The water absorption rate was extremely significantly positively correlated with the flour yield. Through screening, comparison and cluster analysis of relevant indicators, it was suggested to strengthen the breeding of AN004, AN008 and AN006.

Key words: colored wheat（Triticum aestivum L.）, germplasm, quality traits