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The stability and variability of wheat quality influence its processing performance and end-use property. This study evaluated the quality performance and its stability of Lunxuan 49, a new high-quality strong-gluten variety, under diverse environments. Through field trials conducted at 18 locations in the Northern Part of Huang-Huai Winter Wheat Region, including Hebei, Shandong, and Henan Provinces, comprehensive analyses were performed on its milling quality, end-use quality, and the effects of soil physicochemical properties on quality. The results showed that averaged grain hardness, test weight, grain protein content, wet gluten content, dough development time, stability time, flour water absorption, tensile area and maximum resistance were 70.54 HI, 828.78 g·L-1, 14.41%, 30.75%, 3.36 min, 16.92 min, 59.50%, 154 cm2, and 710 BU, respectively. Most quality traits exceeded the strong-gluten wheat standards. The coefficients of variation (CV) for all traits were below 10%, except for development time, stability time, stretch area, tensile resistance and maximum tensile resistance. Baking quality analysis revealed that Lunxuan 49 (blended flour from 18 sowing sites) achieved a comprehensive score of 85, comparable to Australian mixed wheat, with superior texture properties (resilience: 46.4%, springiness: 97.68). Environmental interaction analysis revealed that Lunxuan 49 was sensitive to soil available phosphorus, pH, and electrical conductivity, while maintaining overall stability across diverse soil conditions. This study lays a theoretical basis for identifying optimal planting regions for Lunxuan 49. The high stability and broad adaptability of Lunxuan 49 play a critical role in accelerating the industrialization of strong-gluten wheat in Hebei, Shandong, and Henan Provinces.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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