The scientists analyzed the high molecular weight glutenin subunits in different wheat varieties in Chongqing to understand their genetic variation and quality. They used a method called SDS-PAGE to identify 14 different alleles at three specific loci. They found various combinations of subunits at each locus, with some varieties having good quality subunits. The average quality score of the wheat varieties was 6.49, with a range from 4 to 10. In commercialized varieties, six different subunit composition patterns were observed, with an average quality score of 6.86.