The high molecular weight glutenin subunits (HMW-GS) compositions and the quality parameters in 184 Sichuan wheat varieties released from 1949 to 2018 were analyzed. The results showed that there were three alleles at Glu-1A including 1, N, 2*, eight at Glu-1B including 7, 20, 22, 7+8, 7+9, 6+8, 14+15 and 23+18, and three at Glu-1D including 5+10, 2+12 and 3.1_t^+11*_t^{. The 14} subunits formed 24 combinations, with the N/7+9/5+10 having the highest frequency (12%). With the breeding process, the diversity of alleles increased, and the ratio of high-quality strong gluten 1 and 5+10 increased gradually. In terms of individual loci, 5+10 had a positive effect on the stability time, while alleles of Glu-1A and Glu-1B affected on unit weight, protein and wet gluten contents. N/6+8/2+12, N/6+8/5+10, 1/20/2+12 and 1/20/5+10 were related with weak gluten and the 1/7+8/5+10, 1/7+9/5+10 and N/7+8/5+10 related with medium gluten. The medium-weak gluten wheat varieties dominate in Sichuan province,with the unit weight and sedimentation value increasing, but other quality traits increasing first then decreasing．This study can provide reference for further improvement of wheat quality in Sichuan Province.