山东强筋和中筋小麦品质形成的气象条件及区划

Meteorological conditions affecting the quality of strong gluten-and medium gluten-wheat and climate division in Shandong Province

1999—2003年选用4个强筋小麦品种和12个中筋小麦品种在山东省的31个县进行试验,以各试验点当地气象站观测的小麦开花至成熟期的气象资料为依据,采用逐步回归和一元非线性回归模型进行分析.结果表明:平均气温分别为20.0℃和20.5℃时,有利于强筋和中筋小麦面团稳定时间的延长;气温日较差分别为12.7℃和11.7℃时,有利于强筋和中筋小麦籽粒蛋白质含量的提高;降水量分别为48.6mm和52.1mm,日照时数分别为297h和299h时,有利于强筋和中筋小麦沉降值的提高;降水量分别为53.5mm和53.9mm,日照时数分别为295h和298h时,有利于强筋和中筋小麦面团稳定时间的延长.单一气象因子对小麦籽粒蛋白质含量、沉降值和面团稳定时间的影响不完全同步.依据对各地气象条件进行综合评价的结果,将山东省划分为胶东与鲁中强筋、中筋小麦适宜区,鲁西北和鲁西南强筋、中筋小麦次适宜区,鲁南强筋小麦次适宜、中筋小麦适宜区.

With stepwise and one-factor non-linear regression analyses, and based on the meteorological data during the period from anthesis to maturity at 31 experimental sites in Shandong Province, this paper studied the relationships of the kernel quality of 4 strong gluten- and 12 medium gluten wheat cuhivars with main meteorological factors in 1999-2003. The results showed that for strong gluten- and medium gluten wheat cuhivars, the optimum mean temperature for dough stability time was 20. 0 ℃ and 20. 5 ℃, the optimum mean difference of diurnal temperature for protein content was 12.7 ℃ and 11.7 ℃, the optimum precipitation for sedimentation volume and dough stability time was 48.6 mm and 52. 1 ram, and 53.5 mm and 53.9 ram, and the optimum total sunshine for sedimentation volume and dough stability time was 297 h and 299 h, and 295 h and 298 h, respectively. The effects of single meteorological factor on the protein content, sedimentation volume, and dough stability time of wheat cultivars were not identical. Based on the comprehensive evaluation of weather condition, Shandong Province was divided into three production zones for the production of wheat, i. e. , central and east Shandong adaptable for strong gluten- and medium gluten- wheat cuhivars, northwest and southwest Shandong sub-adaptable for strong gluten- and medium gluten- wheat cultivars, south Shandong sub-adaptable for strong gluten wheat cuhivars and adaptable for medium gluten wheat cultivars.