[Objective] The objective was to research the quality evaluation of Chinese wheat variety which analyzed in Europe laboratory, discuss the quality analysis standard of different countries. [Method] Two leading varieties （Yangnong19, Jimai22） of Huanghuai wheat area from China were analyzed in Cra-w （Walloon Agricultural Research Centre）. [Result] Yannong19 corresponds to amuchstronger flour with a far better gluten quality. It could be used for bread making. It could also be used to produce good quality gluten. Jimai22 is not suitable for bread making but would probably be better for noodles production. [Conclusion] Protein results which come from NIR instrument are over estimating the content. This is probably due to the fact that Europe instruments are calibrated with European wheat.
In order to study the change laws of cold tolerance in wheat under drought stress, 11 wheat varieties planted in Huang-Huai wheat area and one variety representative in middle-lower Yangtze River wheat area were selected, and the their change laws of cold tolerance under normal moisture condition and drought stress condition. The results showed that under drought condition, the cold tolerance of wheat in various growth stages was remarkably lower than that under nondrought condition, and the decreasing amplitudes were the largest in overwintering stage with an average of 4.91 ℃, the smallest in regreening stage, and in the middle in the jointing stage. Under non-drought condition, the cold tolerance of semi- winter varieties in various growth stages was better than that of spring varieties, there were significant differences between different varieties, and the cold tolerance of all varieties in overwintering stage was improved compared with before winter, and rapidly decreased after overwintering. Semiwinter varieties showed cold tolerance remarkably enhanced in overwintering stage, and the cold tolerance of spring varieties was also improved to a certain degree.
