| 施氮量对不同强筋小麦产量和加工品质的影响 |
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| 引用本文： | 赵广才,常旭虹,刘利华,杨玉双,池忠志,杨丽珍,李振华.施氮量对不同强筋小麦产量和加工品质的影响[J].作物学报,2006,32(5):723-727. |
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| 作者姓名： | 赵广才 常旭虹 刘利华 杨玉双 池忠志 杨丽珍 李振华 |
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| 作者单位： | 中国农业科学院作物科学研究所，北京100081 |
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| 基金项目： | 农业部专项基金;国家规划项目 |
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| 摘 要： | 在中国农业科学院作物科学研究所试验基地，以强筋小麦品种为试验材料，采用二因素裂区设计，研究了肥料运筹对产量和品质的影响，以及品种间的差异。结果表明，在0～300 kg/hm2施氮范围内，随施氮量增加产量逐渐提高，处理间差异显著，但每公顷施用300 kg氮素仅比施225 kg的处理增产3.1%，因此，中产条件下施用氮素以225 kg/hm2左右较为适宜。施氮处理对清蛋白和球蛋白（可溶性蛋白）影响小，对醇溶蛋白和谷蛋白（贮藏蛋白）影响大。施氮可显著提高贮藏蛋白和总蛋白含量，进而改善加工品质。在一定范围内，小麦的主要加工品质性状随施氮量的增加而改善，与对照相比，湿面筋、沉降值、稳定时间、拉伸面积和延伸性等重要烘焙品质指标均有改善。但品种之间有一定差异，有些品种的某些指标差别较大，但其面包体积和评分接近。
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| 关 键 词： | 施氮量 强筋小麦 产量 加工品质 |
| 收稿时间： | 2005-04-05 |
| 修稿时间： | 2005-09-08 |
Effect of Nitrogen Application on Grain Yield and Processing Quality in Different Strong Gluten Wheats |
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| ZHAO Guang-Cai,CHANG Xu-Hong,LIU Li-Hua,YANG Yu-Shuang,CHI Zhong-Zhi,YANG Li-Zhen,LI Zhen-Hua.Effect of Nitrogen Application on Grain Yield and Processing Quality in Different Strong Gluten Wheats[J].Acta Agronomica Sinica,2006,32(5):723-727. |
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| Authors: | ZHAO Guang-Cai CHANG Xu-Hong LIU Li-Hua YANG Yu-Shuang CHI Zhong-Zhi YANG Li-Zhen LI Zhen-Hua |
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| Affiliation: | Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081; |
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| Abstract: | Seven bread wheat cultivars with high gluten content were used to study the effects of nitrogen fertilizer treatment on wheat quality and grain yield, and the difference within cultivars by the split plot design for two factors.The experiment was carried out on the Experimental Farm of the Institute of Crop Sciences,Chinese Academy of Agricultural Sciences.The results showed that the grain yield was increased with the nitrogen application from 0 to 300 kg/ha and significantly different among treatments.However,the yield was increased only 3.1% when the nitrogen was applied from 225 kg/ha to 300 kg/ha(Table 1).So about 225 kg/ha of nitrogen application in practice is suggested.Contents of gliadin and glutenin(storage protein) were affected more than these of albumin and globulin(soluble protein),the contents of storage protein and gross protein were remarkably increased,and therefore processing quality was improved,by nitrogen treatments,the main characteristics of processing quality were improved with increasing the applied nitrogen within a certain range.Many important quality characteristics of baking bread including wet gluten,sedimentation,stable time,extension area,extensibility and so on were significantly improved for nitrogen treatments(Table 5).However,there were some differences among cultivars.Although some indices were different greatly,the bread volume and bread score were nearly the same(Table 6). |
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| Keywords: | Amount of nitrogen application Strong gluten wheat Grain yield Processing quality |
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