对蛋白质含量和蛋白质产量选择后春小麦品系的农艺和品质性状IntroductionSpring wheat is an important cereal crop that is grown globally. It is regarded as a rich and valuable source of nutrients as it contains high levels of protein, fiber, and vitamins. In recent years, there has been a growing demand for high-quality wheat products, particularly those that are rich in protein. Therefore, it is important to select the right cultivars with high protein content for optimal production.In this paper, we will discuss the agronomic and quality traits associated with protein content and yield of spring wheat cultivars.Agronomic TraitsAgronomic traits refer to the physical characteristics of plants, including their growth habit, yield, and tolerance to biotic and abiotic stresses. To select the right spring wheat cultivars for optimal protein content, several agronomic traits should be considered.First, the yield potential of the cultivar should be taken into account. Higher yields generally result in higher protein content, as more nitrogen fertilizers can be applied to achieve maximum yields. Secondly, plant height is an important trait as it affects crop management, lodging resistance, and harvestability. Taller plants tend to have higher protein content and yield as they can utilize more soil nutrients and sunlight. Thirdly, growth period and disease resistance are important factors, as they can impact the yield and quality of the crop.Quality TraitsQuality traits of spring wheat refer to characteristics such as protein content, flour quality, dough development, and baking properties. Protein content is a key factor in the quality of the wheat as it affects numerous baking properties, including bread volume, crumb structure, and texture.Flour quality is also an important trait, as it determines the end-use of the wheat. Flour with strong gluten content has superior baking properties, leading to higher demand and prices in the market. Strong gluten is related to protein quantity, but also to its quality, specifically in relation to the ratio of glutenin and gliadin.Dough development is another critical trait that affects the quality of the wheat. Proper dough development leads to better gas retention, resulting in higher bread volume and better crumb structure.Baking properties include several characteristics related to the final bread product, such as crumb texture, softness, and color. Lower protein content can lead to lower bread volume and poor crumb structure, leading to lower quality and demand in the market.ConclusionIn conclusion, selecting the right cultivars for optimal protein content and yield must consider several agronomic and quality traits. Agronomic traits, such as plant height, yield potential, growth period, and disease resistance, affect plant management, yield potential, and stress tolerance, while quality traits like protein content, flour quality, dough development, and baking properties affect final product quality, demand, and value. Selecting cultivars with high protein content and optimal agronomic function and quality traits will result in higher demand and value on the market, leading to higher economic returns for farmers.In addition to the agronomic and quality traits, there are other factors that affect protein content and yield of spring wheat cultivars. Environmental factors like temperature, rainfall, and soil type can have a significant impact on plant growth and development, leading to variations in protein content and yield.Plant nutrition is also a critical factor in achieving optimal protein content and yield. Nitrogen is the main nutrient that impacts protein content, as it is a key component of amino acids and protein synthesis. Proper management of nitrogen fertilization is crucial for achieving high protein content and yield, but excessive application can lead to increased lodging and disease susceptibility.Plant breeding is another important tool to improve spring wheat cultivars with desirable agronomic and quality traits. Through genetic variation and selection, breeders can develop new cultivars with improved protein content, yield potential, and disease resistance.In recent years, there has been a growing demand for organic and non-GMO spring wheat products, which has led to increased interest in organic and non-GMO breeding programs. Genetically modified cultivars have been developed for insect and disease resistance, herbicide tolerance, and improved yield potential, but some consumers prefer to avoid them.Overall, selecting the right spring wheat cultivars with optimal agronomic and quality traits, proper plant nutrition management and utilizing breeding tools can help improve protein content and yield, leading to higher economic returns and meeting market demand.Apart from genetics and environment, there are several other factors that affect protein content and yield in spring wheat. One of the crucial elements is water avail