节水处理对新春9号面包小麦产量和品质的影响

Impact of Saving Water on Yield and Quality of Bread Wheat Xinchun 9

研究了省去最后一水对新春9号产量和面包烘焙品质的影响,结果表明,省去最后一水使新春9号的产量和容重有所下降,但有利于抗倒伏、节水和基肥施硫酸钾有改善面包烘焙品质的趋势。

The effect of saving the last water on the yield and baking quality of Xinchun 9 was studied in this experiment. The result showed that the yield and test weight of Xinchun 9 were decreased, but lodging resistance was enhanced. The saving water and basal fertilizer with K_2SO_4 were beneficial to improving the baking quality.