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In order to explore the spatiotemporal variation characteristics of wheat quality in Shandong Province and identify key meteorological factors, the quality traits of 673 Jimai 22 samples collected from 105 counties and districts in Shandong Province from 2018 to 2024 were analyzed. The spatiotemporal variation characteristics of wheat quality were examined by analysis of variance (ANOVA), and the relationship between wheat quality traits and meteorological factors was analyzed by the stepwise regression method. The high-quality possibility distributions were visualized by geographic information system (GIS). The results showed that Jimai 22 in Shandong Province generally exhibited medium-strong gluten and medium gluten characteristics, with relatively high protein content and wet gluten content, but moderate processing properties such as stability time and maximum tensile resistance. In terms of temporal variation, wheat quality showed significant annual fluctuations, and the proportion of medium-strong gluten and medium gluten wheat increased from 53.5% in 2018 to 87.6% in 2024. In terms of spatial pattern, there were obvious differences in wheat quality among ecological areas, and the quality of wheat in Jiaodong was the best, followed by the southwestern of Shandong Province. Meteorological factors analysis indicated that the anthesis-maturating period was the key period determining wheat quality. During this period, the daily temperature range was significantly correlated with test weight, stability time, and maximum tensile resistance; the maximum temperature was significantly negatively correlated with protein content and sedimentation index; the rainfall was significantly positively correlated with wet gluten content; and the average temperature was significantly negatively correlated with sedimentation index and development time. Jimai 22 showed good adaptability in Shandong Province. Jiaodong had the potential for developing medium-strong gluten wheat, while the southwestern in Shandong Province was suitable for developing medium gluten wheat.
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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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