首页 | 本学科首页   官方微博 | 高级检索  
     检索      

追氮时期对不同筋型小麦品质性状的影响
引用本文:张学林,郭天财,朱云集,王晨阳,马冬云,王永华.追氮时期对不同筋型小麦品质性状的影响[J].河南农业大学学报,2006,40(2):113-116.
作者姓名:张学林  郭天财  朱云集  王晨阳  马冬云  王永华
作者单位:1. 河南农业大学国家小麦工程技术研究中心,河南,郑州,450002;中国科学院植物研究所,北京,100093
2. 河南农业大学国家小麦工程技术研究中心,河南,郑州,450002
基金项目:国家粮食丰产科技工程项目 , 河南省科技攻关项目
摘    要:在大田条件下研究了追氮时期对不同筋型冬小麦品种品质性状的影响.结果表明,小麦筋型品种不同,品质性状的变异程度不同,其中出粉率、子粒蛋白质含量、吸水率和评价值4个品质性状的变异系数较小.除子粒蛋白质含量和延伸性外,强筋型品种豫麦34号和弱筋型品种豫麦50号的其它品质性状间的差异相对稳定,且均达到显著水平;追肥时期对子粒蛋白质含量和弱化度的影响较大,对其它品质性状的影响较小.随着追氮时期后移,两种筋型冬小麦品种蛋白质含量总体呈上升趋势;大部分粉质参数表现稳定;不同筋型品种的拉伸参数变化趋势也不同.

关 键 词:追氮时期  小麦  筋型  粉质参数  拉伸参数
文章编号:1000-2340(2006)02-0113-04
收稿时间:2005-09-18
修稿时间:2005年9月18日

Effects of Nitrogen Topdressing Stage on Quality Characters of Different Kinds of Gluten Wheat
ZHANG Xue-lin,GUO Tian-cai,ZHU Yun-ji,WANG Chen-yang,MA Dong-yun,WANG Yong-hua.Effects of Nitrogen Topdressing Stage on Quality Characters of Different Kinds of Gluten Wheat[J].Journal of Henan Agricultural University,2006,40(2):113-116.
Authors:ZHANG Xue-lin  GUO Tian-cai  ZHU Yun-ji  WANG Chen-yang  MA Dong-yun  WANG Yong-hua
Institution:1. Henan Agricultural University, National Engineering Research Center for Wheat, Zhengzhou 450002, China ; 2. Institute of Botany of Chinese Academy of Sciences, Beijing 100093, China
Abstract:In the field experiment,two cultivars,the strong and weak gluten winter wheat varieties,were cultivated,and the effects of topdressing stage on wheat quality characters were analyzed.The results indicate that,the variation extents of the two kinds of cultivars were different,and the variation coefficients of the milling yield,water absorption,evaluation value and protein contents were smaller.Except the protein content and extensibility,the differences of other quality characters between Yumai 34 and Yumai 50 were relatively stable,and reached the significant level.The effects of topdressing stage on protein contents and degree of softening were greater,however,on other quality characters,the effetts were smaller.With the N application at later growth stage,the protein contents of the two kinds of varieties showed an upward tendency,most farinogram showed stabilization,and extensogram of different gluten wheat varieties had different variation tendency.
Keywords:nitrogen topdressing stage  wheat  gluten  farinogram  extensogram
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号