To enhance the utilization efficiency of wheat germplasm resources in China，broaden the genetic diversity of these resources， and identify superior parental lines for breeding to improve wheat quality， a study was conducted using 607 wheat germplasm samples from different time periods to comprehensively analyze the quality traits. Thirteen quality traits were evaluated using coefficient of variation，correlation analysis， and cluster analysis to access the quality characteristics of germplasm from different released periods. The results revealed significant variation in the 13 quality traits， with coefficient of variation ranging from 2.28% to 79.65%. Dough stability time exhibited the highest coefficient of variation， while viscosity peak time displayed the lowest dispersion， with greater dispersion observed among various trail indices of the germplasm resources from the periods after 2000. Comparative analysis of quality traits across different time periods showed a decreasing trend in protein content and wet gluten content of flour from local varieties（before 1949）to varieties from 1949 to 2000， and to varieties after 2000. Conversely， traits such as gluten index， developing time， and stabilily time， indicative of gluten strength， displayed an increasing trend over the years. Peak viscosity and breakdown exhibited a trend of varieties from 1949 to 2000 > local varielies > varieties from years after 2000， with significant differences observed among the three. Correlation analysis indicated varying degrees of correlation among the 13 quality indicators， with protein content， wet gluten content， and peak viscosity showing correlations with multiple other indicators， suggesting their potential as target traits for wheat breeding. The systemic cluster analysis categorized wheat germplasm into 6 groups， each displaying unique quality traits which are different from the quality traits of other groups. Group III was characterized by low flour water absorption and low gluten index， while group IV exhibited high protein content， high wet gluten content， and high peak viscosity. Additionally， four germplasms meeting the strong gluten standard based on protein content， wet gluten content， and stability time， and one germplasm meeting the weak gluten standard were identified. The findings of this study offer valuable insights and a theoretical foundation for the utilization of wheat germplasm resources and the breeding of high-quality wheat varieties in China.