水氮互作对济麦20籽粒蛋白质品质及氮素和水分利用效率的影响

为给强筋小麦高产优质栽培的水氮合理运筹提供理论依据，以强筋小麦济麦20为试验材料，在大田条件下设置了3个施氮水平：0 kg·hm-2（N0）、180 kg·hm-2（N1）、240 kg·hm-2（N2）；每个施氮水平下设置4个灌水处理：不灌水（W0）、底水+拔节水+开花水（W1）、底水+冬水+拔节水+开花水(W2)、底水+冬水+拔节水+开花水+灌浆水(W3)，每次灌水量60 mm，研究了水氮互作对强筋小麦济麦20籽粒蛋白质品质及其相关酶活性、产量及氮素和水分利用效率的影响。结果表明，旗叶硝酸还原酶、谷氨酰胺合成酶、内肽酶、羧肽酶和氨肽酶活性均为N2处理最高，N0处理最低。各施氮水平下硝酸还原酶活性和谷氨酰胺合成酶活性均以W0处理最低，W3处理与W1和W2处理相比，灌浆后期硝酸还原酶活性和谷氨酰胺合成酶活性提高，但各蛋白质水解酶活性降低。不施氮条件下，W3处理促进了籽粒蛋白质积累;施氮条件下，W1、W2和W3处理的籽粒蛋白质含量无显著差异。每公顷施纯氮180 kg条件下，W1处理的沉淀值高于其他灌水处理，湿面筋含量、面团稳定时间、籽粒产量、氮肥表观利用率和氮肥农学效率与W2处理无显著差异，高于W0和W3处理，水分利用效率高于W2和W3处理。综合考虑籽粒品质、产量、氮素和水分利用效率，施氮量为180 kg·hm-2、全生育期灌底水+拔节水+开花水的N1W1处理为高产优质高效的最佳组合。

Effect of Water nitrogen Interaction on Grain Protein Quality, Nitrogen Use Efficiency and Water Use Efficiency of Jimai 20

The field experiments were carried out to determine the effects of water-nitrogen interaction on the protein quality, nitrogen and water use efficiency of strong gluten wheat Jimai20. Three nitrogen application treatments N0(0 kg·hm~(-2)), N1(180 kg·hm~(-2)), and N2(240 kg·hm~(-2)), and four irrigation treatments W0(no irrigation), W1(irrigation before sowing, at jointing stage and at anthesis), W2(irrigation before sowing, before winter, at jointing stage and at anthesis) and W3 (irrigation before sowing, before winter, at jointing, at anthesis and at grain filling stages) under each nitrogen treatment were set. The results showed that the activity of nitrate reductase (NR), glutamine synthetase (GS), endopeptidase (EP), carboxypeptidase (CP) and aminopeptidase (AP) in flag leaf were highest under N2 treatment and lowest under N0 treatment. Under the same nitrogen fertilizer rate, the W0 treatment got the lowest NR and GS activities, and W3 treatment had the higher NR and GS activities at later grain filling stage than that W1 and W2 treatments, but the EP、CP and AP activities were lower than that under W1 and W2 treatments. The protein content was the highest under W3 treatment when the nitrogen rate was 0 kg·hm~(-2), and there were no significant difference among W1, W2 and W3 treatments when the nitrogen rate were 180 and 240 kg·hm~(-2). The sedimentation volume, wet gluten content, dough stability time, grain yield, N apparent recovery rate, N productive efficiency and water use efficiency were the highest under N1 treatment. Sedimentation volume was the highest under W1 treatment, and there were no significantly difference on wet gluten content, dough stability time, grain yield, N apparent recovery rate, N productive efficiency between W1 and W2 treatments, but were higher than that of W0 and W3 treatments. The water use efficiency was higher under W1 treatment than those of W2 and W3 treatments. All the results above suggested that the N1W1, with 180kg N·hm~(-2) and three times irrigation (irrigation before sowing, at jointing stage and at anthesis), was the best treatment with high yield, good quality and high efficiency.