施氮量对不同品质类型小麦产量和加工品质的影响

为了明确施氮量与不同品质类型小麦的产量和品质的关系,选用强筋小麦济麦20、 皖麦38和中筋小麦京冬8、 中麦8共2种品质类型4个小麦品种,研究了施氮量对其产量性状和加工品质的影响。结果表明,在施氮量N 0-360 kg/hm2的范围内,增加氮肥用量可以有效缓解叶绿素降解,抑制旗叶全氮含量降低,缓解叶片衰老,延长旗叶功能期; 强筋小麦品种比中筋小麦品种旗叶叶绿素含量和氮素含量下降缓慢。子粒产量和蛋白质产量随施氮量的增加逐渐提高,施氮N 270 kg/hm2时达到最大值,增加到360 kg/hm2时子粒产量和蛋白质产量均开始下降。强筋小麦蛋白质产量和子粒产量高,中筋小麦穗数、 穗粒数多,千粒重高。施氮有利于子粒出粉率、 硬度、 蛋白质含量和沉降值的提高。施氮N 180 kg/hm2时可以显著延长面团形成时间和稳定时间,降低吸水率,面包总体评分最高。强筋小麦硬度大,蛋白质含量、 出粉率和沉降值高,面团形成时间和稳定时间长,面包体积大、 评分高。

Effects of nitrogen fertilization on grain yield and processing quality of different wheat genotypes

A field experiment was carried out to investigate the effects of nitrogen(N) fertilization rates on grain yield and processing quality.Strong gluten wheat cultivars,Jimai 20 and Wanmai 38,and middle gluten wheat cultivars,Jingdong 8 and Zhongmai 8 were selected as test materials.The results show that within the range of N 0-360 kg/ha fertilizer levels,the increase of the amount of N-fertilizer could suppress chlorophyll’s degrading,keep the N-content of flag at a high level,ease flag leaf senescence,and prolong the functional stage of flag.The chlorophyll and N contents of flag leaves of the strong gluten wheat cultivars are decreased slowly than those of the middle gluten wheat cultivars.The grain yields and protein contents are all increased with the increase of the N-fertilizer amounts,and reach their maxima under the treatment of applying nitrogen at N 270 kg/ha.When the nitrogen application rate reaches to 360 kg/ha,the grain yields and protein contents are decreased.The grain yields and protein contents of the strong gluten wheat cultivars are higher than those of the middle gluten wheat cultivars,while the spike numbers,grains per spike more and grain weight of the middle gluten wheat cultivars are higher.The nitrogen fertilization could increase flour yield,rigidity,protein content and sedimentation volume.The nitrogen treatment of 180 kg/ha can prolong the development time and stability time and decrease the water absorption,and the score of bread is highest.The hardness,protein content,flour yield and sedimentation value of strong gluten wheat are high,the dough development time and stability are long,and the bread bulky and score are high.