Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the associated agronomical and physiological traits, while less attention is paid to the improvement of wheat quality. In order to analyze the breeding progress in grain yield and with an emphasis on the main grain and flour properties, twenty-five winter wheat cultivars released in the Southern Pannonian Plain between 1930 and 2015 were grown in three consecutive seasons in Novi Sad (Serbia). The results from this study showed that grain yield increased linearly with an average rate of 45.5 kg ha−1 yr−1, implying that grain yield progress under conditions of the Southern Pannonian Plain have not reached the plateau. Protein and wet gluten content decreased significantly with year of cultivar release, with a bi-linear trend. On the other hand, sedimentation value and gluten index increased in modern wheat cultivars, indicating improved protein quality. Also, the main flour traits related to stronger gluten and high sedimentation value, such as extensograph energy, farinograph resistance and alveograph deformation work, showed improvement with year of cultivar release. Although there were no significant changes in Gluten score, subunits N, 7 + 9 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1, respectively, were the most prevalent in modern cultivars. Improvement of the main grain and flour traits could be related with increased frequency of 7 + 9 and 5 + 10 subunits in modern wheat cultivars.

中文翻译：

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潘诺尼亚平原条件下90年来冬小麦产量和面包品质的遗传改良

对一组历史小麦品种的遗传收益的研究主要是指谷物产量和相关的农艺和生理性状，而较少关注小麦品质的改善。为了分析粮食产量的育种进展，并重点分析主要的粮粉特性，在诺维萨德（塞尔维亚）连续三个季节种植了1930年至2015年间在南潘诺尼亚平原发布的25个冬小麦品种。 . 本研究的结果表明，粮食产量以平均 45.5 kg ha-1 yr-1 的速度线性增加，这意味着南潘诺尼亚平原条件下的粮食产量进展尚未达到高原。蛋白质和湿面筋含量随品种发布年份显着下降，呈双线性趋势。另一方面，现代小麦品种的沉降值和面筋指数增加，表明蛋白质质量提高。此外，与更强的面筋和高沉降值相关的主要面粉特性，如拉伸能量、粉质仪抗性和泡孔仪变形工作，随着品种发布的年份而有所改善。尽管 Gluten 评分没有显着变化，但分别位于 Glu-A1、Glu-B1 和 Glu-D1 的亚基 N、7 + 9 和 5 + 10 在现代栽培品种中最为普遍。主要谷物和面粉性状的改善可能与现代小麦品种中 7 + 9 和 5 + 10 亚基的频率增加有关。如拉伸能量、粉质仪阻力和气泡仪变形功等，随着品种发布年份的增加而有所改善。尽管 Gluten 评分没有显着变化，但分别位于 Glu-A1、Glu-B1 和 Glu-D1 的亚基 N、7 + 9 和 5 + 10 在现代栽培品种中最为普遍。主要谷物和面粉性状的改善可能与现代小麦品种中 7 + 9 和 5 + 10 亚基的频率增加有关。拉伸仪能量、粉质仪阻力和泡孔仪变形功等指标随着品种发布年份的增加而改善。尽管 Gluten 评分没有显着变化，但分别位于 Glu-A1、Glu-B1 和 Glu-D1 的亚基 N、7 + 9 和 5 + 10 在现代栽培品种中最为普遍。主要谷物和面粉性状的改善可能与现代小麦品种中 7 + 9 和 5 + 10 亚基的频率增加有关。