不同施氮措施对强筋和中强筋小麦品质的调控效应

为明确不同施氮措施对优质小麦产量及品质的影响，以强筋品种郑麦366和中强筋品种郑麦7698为材料，设置不施氮（N0）、基施纯氮210kg/hm2(N210+0)、基施纯氮150kg/hm2+追施纯氮60kg/hm2(N150+60)和基施纯氮150kg/hm2+追施纯氮120kg/hm2(N150+120)4个施氮处理，连续3年分析不同施氮措施下的产量、籽粒与麦粉品质。结果表明，不同施氮措施对小麦产量和品质的影响年际间变化较大；丰产年份（2018-2019年度）N150+60处理的籽粒和蛋白质产量均高于其他处理；N150+120处理2017-2018年度2个品种、2019-2020年度郑麦7698的小麦粉湿面筋含量显著高于N150+60和N0处理；不同施氮措施下2个品种的小麦粉面团稳定时间以N150+60或N150+120处理较长；N150+60处理与其他处理相比显著增加了2019-2020年度的郑麦366面团最大拉伸阻力；与N210+0和N0处理相比，N150+60和N150+120处理显著增加了2018-2019和2019-2020年度的郑麦7698面团最大拉伸阻力。综上分析，小麦...

Regulatory Effects of Different Nitrogen Management Methods on Quality of Strong and Medium-Strong Gluten Wheat

The aim of this study was to clarify the effects of different nitrogen managements on the yield and quality of high-quality wheat. With strong gluten wheat Zhengmai 366 and medium-strong gluten wheat Zhengmai 7698 as materials, four nitrogen managements were set up, including no nitrogen (N0), basal nitrogen N 210kg/ha (N210+0), basal nitrogen N 150kg/ha+topdressing nitrogen N 60kg/ha (N150+60), and basal nitrogen N 150kg/ha+topdressing nitrogen N 120kg/ha (N150+120). The yield, grain and flour quality of wheat under different nitrogen managements were analyzed for three consecutive years. The results showed that, the effects of different nitrogen managements on the yield and quality varied greatly in different years. In high-yield years (2018-2019), the grain yield and protein yield under N150+60 treatment were higher than that of other treatments. The wet gluten contents of the two cultivars in 2017-2018 and Zhengmai 7698 in 2019-2020 under the N150+120 treatment were significantly higher than N150+60 and N0 treatments. The dough stability time of the two cultivars under N150+60 or N150+120 treatment were longer among those under different nitrogen managements. In 2019-2020, N150+60 treatment significantly increased the dough maximum resistance of Zhengmai 366 compared with other treatments. In 2018-2019 and 2019-2020, compared with N210+0 and N0 treatments, N150+60 and N150+120 treatments significantly increased the dough maximum resistance of Zhengmai 7698. In summary, the wheat quality indicators of grain protein content, protein yield, wet gluten content of wheat flour, dough stability time and dough maximum resistance were greatly affected by different types of cultivars, at the same time, had response to different nitrogen managements. The regulatory effects of different nitrogen managements on wheat quality varied greatly in different years.