施氮量对二系杂交小麦品质的影响

Effects of Nitrogen Application Rate on the Quality of Two-Line Hybrid Wheat

为研究不同施氮水平对杂交小麦品质的影响,选择4个小麦杂交组合和1个常规品种,设置4个氮肥水平,在北京市农林科学院顺义小麦基地进行大田试验。结果表明,组合(品种)间各品质性状均存在极显著差异;氮肥水平对籽粒容重、蛋白质含量、面筋指数、硬度、湿面筋含量、形成时间和稳定时间均有影响,其中对容重、面筋指数和蛋白质含量的影响达到显著或极显著水平,但组合(品种)间各性状受施氮水平影响程度不尽相同;出粉率和吸水率受施氮水平影响很小。减少施氮量处理下,常规品种京冬17的蛋白质含量、湿面筋含量和稳定时间显著下降,面筋指数显著增加;BH3768的蛋白质含量、湿面筋含量和稳定时间呈下降趋势;京麦21、BH3606和BH9613的容重显著增加;京麦21的面筋指数显著增加,形成时间显著降低,处理间蛋白质含量和湿面筋含量无显著差异;BH3606的籽粒硬度、蛋白质含量和湿面筋含量呈下降趋势;BH9613在各处理中蛋白质含量、湿面筋含量和面筋指数无显著差异,但形成时间和稳定时间呈明显上升趋势。京麦21和BH9613的蛋白质和湿面筋含量不受施氮水平影响,BH9613的面团形成和稳定时间随氮肥减施呈增加趋势,不同于其他组合(品种)。

To study the effects of different nitrogen application levels on the quality of hybrid wheat,four wheat hybrid combinations,one conventional variety,and four nitrogen fertilizer levels were selected for field experiments at the Shunyi Wheat Base of the Beijing Academy of Agriculture and Forestry Sciences.The results showed that there were significant differences in various quality traits among combinations(varieties);The level of nitrogen fertilizer had effects on grain bulk density,protein content,gluten index,hardness,wet gluten content,formation time,and stability time.Among them,the effects on bulk density,gluten index,and protein content reached a significant or extremely significant level,but the degree of influence of nitrogen fertilizer level on various traits among combinations(varieties)was not the same;The yield and water absorption rate were little affected by the nitrogen application levels.By reducing nitrogen application,the protein content,wet gluten content,and stable time of the conventional variety Jingdong 17 significantly decreased,while the gluten index significantly increased;The protein content,wet gluten content,and stability time of BH3768 showed a decreasing trend;The bulk density of Jingmai 21,BH3606,and BH9613 significantly increased;The gluten index of Jingmai 21 significantly increased,the formation time significantly decreased,and there was no significant difference between the protein content and wet gluten content;The grain hardness,protein content,and wet gluten content of BH3606 seeds showed a decreasing trend;There was no significant difference in protein content,wet gluten content,and gluten index of BH9613 under different treatments,but the formation time and stability time showed a significant upward trend.Nitrogen application levels had no effect on protein or wet gluten contents of Jingmai 21 and BH9613.In addition to being distinct from other combinations(varieties),the dough formation and stability time of BH9613 demonstrated an increasing trend with the reduction of nitrogen application.