基本苗和氮肥运筹对不同小麦品种产量和品质的调节效应

The Regulatory Effects of Basic Seedling and Nitrogen Application on Yield and Quality in Different Wheat Varieties

为了研究不同基本苗和氮肥运筹对小麦植株性状、产量和蛋白质组分的影响。采用多因素随机区组设计,在中国农业科学院作物科学研究所试验基地进行试验,结果表明,在基本苗225×104～375×104/hm2范围内,穗粒数和千粒重随基本苗增加而减少,产量随基本苗增加而提高,处理间差异显著;谷蛋白和总蛋白含量随基本苗增加而降低,清蛋白含量的变化与此相反,处理间差异显著。在底施氮素均为135kg/hm2的条件下和追氮量45～135kg/hm2范围内,籽粒产量和粗蛋白含量均随追氮量增加而提高。A(品种)×C(追氮量)的籽粒产量和粗蛋白含量的互作显著,B(基本苗)×C(追氮量)的籽粒产量和粗蛋白含量互作显著。可溶性蛋白(清蛋白+球蛋白)占总蛋白含量的37.03%,与总蛋白含量呈极显著正相关(r=0.821**),贮藏蛋白(醇溶蛋白+谷蛋白)占总蛋白含量的55.94%,与总蛋白含量亦呈极显著正相关(r=0.892**)。清蛋白、球蛋白、醇溶蛋白和谷蛋白占总蛋白比率分别为23.87%,13.17%,25.83%,30.11%,剩余蛋白占7.03%。

In order to study the effect of different basic seeding and nitrogen application on wheat plant traits, yield and protein components,used the multi-factor randomized block design,the experiment was carried out at the experimental farm of the Institute of Crop Sciences,Chinese Academy of Agricultural Sciences. The results showed that basic seedling 225 × 104-375 × 104 /ha within the grains per spike and grain weight decreased with the increase in basic seedling,grain yield increases with the basic seedling raised,significant difference among treatments; the Glutelin and total protein content with the basic seedling an increase in lower,albumin content changes in contrast,significant difference among treatments. the grain yield and crude protein content increased with the increase topdressing nitrogen,under the conditions of The base nitrogen 135 kg /ha and the topdressing nitrogen in 45-135 kg /ha. A（Variety） × C（topdressing nitrogen） in grain yield and crude protein content of a significant interaction,B（basic seedling） × C（topdressing nitrogen） in grain yield and crude protein content of interaction significant. The rate of Soluble protein（albumin ＋ globulin） to the total protein content was 37. 03% ,and the soluble protein was significantly positive correlation（r = 0. 821＊＊） to total protein,The rate of storage protein（Gliadin ＋ Glutelin ） to total protein content was 55. 94% ,and the storage protein was significantly positively correlative to total protein（r = 0. 892＊＊） . Albumin,globulin,gliadin and glutenin ratio of total protein were 23. 87% ,13. 17% ,25. 83% and 30. 11% ,the remaining protein, accounting for 7. 03% .