In this study, physicochemical analyses, sensory evaluation, amplicon sequencing, and non-targeted metabolomics were employed to analyze the quality traits of 12 new wheat varieties, as well as the sensory quality, bacterial and fungal community structures and metabolites in Daqu made from these varieties. The quality trait analysis indicated that wheat varieties with lower grain hardness, protein content, and wet gluten content were more suitable for producing high-quality Daqu. Amplicon sequencing revealed that the dominant bacteria in Daqu produced from these wheat varieties were Leuconostoc, Pantoea, Thermoactinomyces, Lactococcus, and Saccharopolyspora, and the predominant fungi were Thermomyces, Thermoascus, Aspergillus, Saccharomycopsis, and Trichosporon. Correlation analysis showed that Thermomyces, Saccharomycopsis, Kosakonia, Rhizopus, and Rhizomucor were significantly positively correlated with certain sensory quality indicators of Daqu (P < 0.05), whereas Leuconostoc was significantly negatively correlated with certain sensory quality indicators of Daqu (P < 0.05), suggesting that fungi might contribute more to Daqu quality. Metabolomics analysis indicated that metabolites such as xylitol and glycolic acid were not only key components influencing the quality of Daqu but also served as potential biomarkers for distinguishing Daqu produced from different wheat varieties. This study reveals key quality parameters for superior Daqu-making wheat, providing a theoretical basis for the breeding of new wheat varieties dedicated to Daqu production and for high-quality Daqu fermentation.
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Analyzing the yield and yield related traits of Sichuan wheat varieties from 2000 to 2020, providing reference for genetic improvement of yield in Sichuan wheat varieties.
From 2019 to 2022, a community trial design was used to measure the yield and related traits of 145 wheat varieties in Sichuan Province since 2001 to 2016, as well as 60 high-yield wheat varieties (Varieties with top yields in regional trials in Sichuan Province over the years) since 2000 to 2020. This data was used to analyze the trend of yield and yield related trait changes in Sichuan wheat cultivars cultivated from 2000 to 2020.
145 Sichuan wheat varieties from 2001 to 2016 have an average annual genetic gain of 37.20 kg·hm-2 or 0.66% in yield. Grain number per spike and effective spike number per unit area showed an increasing trend, while thousand grain weight and plant height showed a decreasing trend. Correlation analysis showed that effective spike number per unit area was positively correlated with yield. Path analysis showed that the continuous increase of effective spike number per unit area (annual increase 0.42×104/hm2 or 0.13%) was the main factor for the increase of yield potential of high-yielding varieties. The average annual yield genetic gain of 60 high-yield wheat varieties from 2000 to 2020 was 61.10 kg·hm-2 or 0.89%, the effective spike number per unit area showed an increasing trend, the plant height showed a decreasing trend, and the grain number per spike and thousand grain weight had almost no change. Correlation analysis shows that there was a significant positive correlation between yield and the number of effective ears per unit area. Path analysis showed that the continuous increase in effective spike number per unit area (with an average annual increase of 1.80×104/hm2 or 0.51%) was also a major factor in improving the yield potential of 60 high-yield wheat varieties in Sichuan from 2000 to 2020.
The improvement and breeding of wheat yield heritage in Sichuan Province has made some progress, especially the improvement effect of high yield breeding is remarkable, and the yield level of wheat varieties in Sichuan Province is gradually increasing. The continuous increase in effective ears per unit area was the main factor for improving the yield potential of Sichuan wheat varieties. High grain number per spike and thousand grain weight are important foundations for high yield in Sichuan wheat, but their genetic improvement is in a bottleneck period. Increasing the effective spike number per unit area is the key to furtherly improve the yield of wheat in Sichuan.
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