氮素对不同类型专用小麦营养和加工品质调控效应

Effects of Nitrogen on Grain Yield, Nutritional Quality and Processing Quality of Wheat for Different End Uses

选用弱筋小麦宁麦 9号、中筋小麦扬麦 10号、强筋小麦皖麦 38,通过设计施氮量和氮肥运筹试验 ,分析氮素对不同类型专用小麦籽粒产量、营养品质和加工品质的影响。结果表明 ,适当增加施氮量或提高中后期施氮比例 ,均能提高不同类型专用小麦籽粒产量 ,增加籽粒蛋白质、湿面筋含量、降落值、沉降值、面团吸水率、形成时间、稳定时间和评价值。在本试验条件下 ,强筋、中筋小麦在施氮量 180～ 2 4 0kg·ha-1范围内 ,氮肥施用以基肥∶平衡肥∶拔节肥∶孕穗肥为 3∶1∶3∶3的处理最优 ,其次为 5∶1∶2∶2处理 ;弱筋小麦以密度 2 4 0× 10 4·ha-1、施氮量180kg·ha-1、基肥∶平衡肥∶拔节肥为 7∶1∶2的处理易实现高产与优质协调。

The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the proportion of topdressing N after elongation stage increased grain yield, protein content, wet gluten content, sedimentation, falling number, development time and stability time. To produce strong gluten and medium gluten wheat, the suitable ratio of basic: tillering: elongation: booting N fertilizer was 3∶1∶3∶3 or 5∶1∶2∶2 with 180-240kg(N)·ha -1 , while to produce weak gluten wheat, the ratio of basic: tillering: elongation N fertilizer should be 7∶1∶2 with 180kg(N)·ha -1 and 240×10 4·ha -1 seedlings.