春小麦产量和蛋白质关系研究──干物质积累分配与氮素同化运转

DRY MATTER ACCUMULATION AND PARTITIONING AND NITROGEN ASSIMILATION AND TRANSLOCATION IN RELATION TO GRAIN YIELD AND PROTEIN CONTENT OF SPRING WHEAT GENOTYPES DIFFERING IN BAKING QUALITY

利用产量不同、蛋白质含量不同和加工品质各异的３个春小麦品种，研究了灌浆过程中干物质积累分配和氮素同化运转与产量和蛋白质含量的关系．结果表明，干物质的积累量，品种间存在明显差异，高产低蛋白品种和干物质产量高于低产高蛋白类型，高产高蛋白类型积累量最高；营养体的氮素积累变化动态．因向籽粒中转运量的不同而异．各营养体对籽粒氮的贡献顺序为茎（含叶鞘）＞叶片＞穗轴和颖片；品种间开花前后的氮素同化量不同，高蛋白品种倾向于花前同化量多，高产品种花后同化量比例相对增加，高产高蛋白类型两者兼之，品种间花后氮素同化量占总同化量的变幅为１５．３５％～４８．３５％；生育期干物质产量高是高产高蛋白品种的重要物质基础，氮素总同化量与蛋白质含量关系不大，氮素转运效率与蛋白质含量密切相关．ＮＨＩ：ＧＨＩ比例决定着蛋白质含量．

Dry matter accumulation and partitioning and nitrogen assimilation and translocation during grain filling of three wheat genotypes differing in yield, proteincontent and baking quality were invested The results showed that significant differences were observed among cultivars in dry matter production, and the dry matter yield of high-yisld but low protein cultivar was higher than that of low-yield but high protein genotype, however, the dry matter production of high-yield and high-protein cultivar was the highest. The dynamic change of nitrogen accumuaction in vegetative parts differed beeause of different translocation amount to grain. The order of relatlve contribation of vegetative parts to grain N was culm(including shcathl)>blade>chaff; prc-anthesis and post-anthesis Nitrogen assimilation were different among cultivers, and the high-protein cultivar inclined to assimilate more before anthesis and high-yield cultivar assimilated relactively more after anthesis, however, the high-yield and high-protein cultivar was between the two. The range of post-antheiss assimilation accounatig for the total assimilation in the three cultivars was 15.35%～48.35%;higher dry matter production was the important basis.for high-yield and high-protein cultivar.No relationship between total nitrogen assimilation and protein content was observed, however, nitrogen translocation efficieney was highly correlated to protein content, the ratio of NHI: GHI was the determinant to protein content .