氮磷钾肥对不同筋型冬小麦产量、加工品质的影响

Influence of NPK Fertilizer on the Yield and Quality of Winter Wheats

以中筋小麦中麦8(B1)、京冬8(B2)和强筋小麦皖麦38(B3)、济麦20(B4)为试验材料,采用裂区试验设计,研究了不同氮磷钾肥处理[A1为单施氮肥(纯氮240kg/hm2),A2为单施磷肥(P2O5150kg/hm2),A3为单施钾肥(K2O 120kg/hm2),A4为对照(不施肥)]对不同品质类型冬小麦产量、品质的影响。结果表明,4个小麦品种产量因素在不同肥料处理间存在差异,在3个施肥处理间差异不明显,但均显著高于对照(穗粒数除外)。单施氮肥对面团性状的改善优于单施磷、钾肥;而单施磷肥不利于提高面包烘焙体积。沉降值与所有加工品质参数关系更为密切,均呈极显著正相关。

An experiment has been carried out in different NPK fertilizer（ A1 indicates N 240kg/hm^2, A2 indicates P fertilizer 150kg/hm^2 P2O5 ,A3 indicates K fertilizer 120kg/hm^2 KEO,A4 is CK without fertilization） in the field conditions by 2-factor randomized block design with middle gluten wheat B1 （Zhongmai 8）, B2 （Jingdong 8 ） and strong gluten wheat B3 （ Wanmai 38 ） , B4 （ Jimai 20）. The results showed that, there were significant differences by different fertilizer treatments among four wheat varieties and there was no significant difference among the three fer- tilization. The three fertilizer treatments were significantly higher than the CK （ except the grain number per ear）. The dough traits of N fertilizer were better than P and K fertilizer;P fertilizer was not conducive to improve the volume of bread baking. Sedimentation value and all processing quality parameters were closely related to each other and showed a significantly positive correlation.