农艺因素对大麦不同粒位粒重与蛋白质含量的影响

Effect of different treatments on grain weight and protein content of the grains from different ear positions for barley.

研究了栽培措施对大麦品种92-11与秀麦3号各粒位(顶部、中部、底部)千粒重与蛋白质含量的影响.结果表明:不同处理的千粒重均以中部为优势位,顶部为劣势位,品种间差异显著,92-11大于秀麦3号.氮肥运筹处理显著影响各粒位的蛋白质含量,表现为生育后期施氮显著提高蛋白质含量,其中底部和中部籽粒增加明显多于顶部籽粒,同时显著增加92-11中部与底部籽粒千粒重.群体大小对粒重和蛋白质含量均有显著的影响,随着单位面积穗数的增加,中部和底部粒位千粒重下降,蛋白质含量增加,但不同粒位蛋白质含量对穗数的反应品种间存在着差异,92-11以底部籽粒变化较大,而秀麦3号则是顶部籽粒变化较大.去除穗中部籽粒,会大大提高顶部籽粒的粒重,去旗叶处理则使中部与底部籽粒千粒重下降;减源和减库处理均使籽粒蛋白质含量增加.

The effect of agronomic factors on grain weight and protein content of the grains from different ear positions (top, middle and bottom) in barley cultivars 92-11 and Xiumai-3 was studied. It was shown that grain weight of middle-positioned grains was the highest, and that of top-positioned grains was the lowest in all different treatments. Meanwhile the difference between two cultivars was significant, 92-11 being higher than Xiumai-3. Timing of nitrogen application significantly affected protein content of the grains from different ear positions, and protein content increased with heavy N application at late stage. The increase was mainly caused by higher protein content in bottom- and middle-positioned grains. In addition, heavy N application at late stage caused a significant increase in middle- and bottom-positioned grain weight. The population size after heading markedly affected grain weight and protein content and, with the increase of spike number, grain weight of bottom- and middle-positioned grains reduced, but their protein content increased. There was a substantial difference between two cultivars in the response of protein content to spike number, and greater changes occurred in bottom positioned grains for 92-11 and in top positioned grains for Xiumei 3. Deletion of middle-positioned grains significantly increased weight of top-positioned grains and removal of flag leaf resulted in the weight reduction of both middle- and bottom-positioned grains. In addition, reduction of both source and sink induced increase in protein content of grains.