不同时期干旱对强筋小麦产量与品质特性的影响

Effect of Drought at Different Growing Stages on Yield and Quality Characteristics of Strong-gluten Wheat

为给强筋小麦高产、优质栽培的灌溉管理提供参考，2006年10月-2007年5月在作物需水量试验场防雨棚下测坑中进行了不同时期干旱对强筋小麦郑麦98产量和品质特性影响的试验。试验采用随机区组设计，设置了适宜水分、播种-拔节期干旱、拔节-抽穗期干旱、拔节-灌浆期干旱和抽穗-成熟期干旱5个处理，分析了不同处理对强筋小麦产量性状和品质特性的影响。结果表明，与适宜水分处理相比，随着干旱时期的后移，小麦产量呈降低的趋势，其中，播种-拔节期干旱减产最少，仅为5.97%，水分利用效率最高，达2.12 kg/m^3；抽穗-成熟期干旱千粒重最低，为32.28 g，减产最多，达17.86%；与后期（抽穗-成熟期）干旱处理相比，拔节-抽穗期干旱处理使籽粒粗蛋白质、氨基酸和湿面筋含量分别降低1.34、1.30和3.17个百分点，面团形成时间和稳定时间分别减少30.68%和33.93%，弱化度增加18.99%，其籽粒品质最差；适宜水分处理的蛋白质产量最高，为1 114.3 kg/ha，其他品质性状居中；后期（抽穗-成熟期）干旱处理的品质最好，但其蛋白质产量最低，为965.3 kg/ha，比适宜水分处理减少13.37%。相关分析结果表明，籽粒产量与蛋白质、氨基酸、湿面筋含量、降落数值呈极显著负相关，与面团形成时间和稳定时间呈微弱负相关。

To provide reference for the irrigation management of strong gluten wheat for water-saving,high yield and quality,an experiment was conducted in lysimeters in the Test Field of Crop Water Requirements under a rainshelter to investigate the effects of drought at different growth stages on grain yield and quality traits of strong gluten wheat（Zhengmai 98） in October,2006 to May,2007.Five treatments of suitable water at all stages（SW）,drought at seeding to jointing stage（DSJ）,drought at jointing to heading stage（DJH）,drought at jointing to filling stage（DJF） and drought at heading to mature（DHM） were arranged in a randomized block design,and the effects of different treatments on the traits of grain yield and quality for strong gluten wheat were analyzed.The results showed that there was a reduction tendency in yield with drought time occurring later.The output reduction of the DSJ treatment was the least with 5.97% and its water use efficiency was the highest with 2.12 kg/m3,while the 1000-grain weight of the DHM treatment was the lowest at 32.28 g and its yield reduction was the greatest with 17.86%.Compared to DHM treatment,the protein content,amino acids,wet gluten,dough development time and stability time in the DJH treatment decreased significantly by 1.34 percentage points,1.30 percentage points,3.17 percentage points,30.68% and 33.93%,respectively and the softening degree increased significantly by 18.99%,which indicating its grain quality was the worst.In the SW treatment,protein production was the highest with 1114.3 kg/hm^2 and other quality traits were in the middle.As for the DHM treatment,grain quality was the best,but protein production was the lowest of 965.3 kg/ha and was 13.37% less than that of the SW treatment.The correlation analysis showed that grain yield was significantly and negatively correlated with protein content,amino acids,wet gluten and falling number,and was also weakly and negatively correlated with dough development time and stability time.