The phenotypic characteristics, genetic diversity and distribution of the loci controlling important traits in Ningmai series varieties (lines) were clarified by analyzing the main traits of Ningmai series varieties and the genotype of the varieties and lines in order to provide a basis for genetic improvement and utilization in breeding and production. The main traits including yield, quality and disease resistance of the twenty-three approved varieties were analyzed, and all the approved varieties and lines were genotyped with Affymetrix 50K array, and some other functional genes were identified additionally. Ningmai series wheat varieties had good performance in yield, medium and weak gluten quality, and resistance to Fusarium head blight (FHB), and poor performance in resistance to powdery mildew and rust. After quality control, 28,253 high-quality SNPs were obtained. The genetic similarity coefficients among the 23 approved varieties ranged from 0.407 to 0.964, with an average of 0.600, and ranged from 0.456 to 0.985 for those among 51 high-generation lines, with an average of 0.684. The spring habit of Ningmai series varieties (lines) was mainly caused by the variation of Vrn-D1, and Ppd-D1 made all materials photoperiod insensitive. Rht-B1b was mostly present in Ningmai series varieties (lines) to reduce the plant height, and there were lots of favorable alleles on thousand grain weight and pre-harvest sprouting. 48.6% of Ningmai series varieties (lines) had the major resistance gene Fhb1 to FHB, and nearly 30% carried the major resistance gene Pm21 to powdery mildew.The genetic diversity of Ningmai series varieties (lines) showed a decreasing trend, and it was necessary to strengthen germplasm innovation and broaden genetic background. Ningmai series varieties (lines) carried many favorable genes on thousand grain weight, pre-harvest sprouting and resistance to FHB, and could be used as excellent parents for genetic improvement of wheat varieties. Ningmai series varieties were mainly medium and weak gluten quality type, and the selection of medium-strong gluten and strong gluten varieties needed to be taken into account, as well as the resistance to powdery mildew and rust.