氮素运筹技术对冬小麦籽粒产量和品质影响的研究  

Effects of Nitrogen Application Techniques on Grain Quality and Yield in Winter Wheat

作　　者：魏凤珍[1] 李金才[1] 王成雨[1] 屈会娟[2] 

机构地区：[1]安徽农业大学农学院,合肥230036 [2]河南农业大学/国家小麦工程技术研究中心,郑州450002

出　　处：《中国粮油学报》2007年第1期26-29,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家粮食丰产科技工程项目(2004BA520A)

摘　　要：研究结果表明施氮量与籽粒产量、蛋白质含量均呈二次抛物线关系。籽粒产量的临界施氮量小于籽粒蛋白质含量的临界施氮量，0—23．31g／m^2为产量和蛋白质含量的同步增长区，23．31～27．14g／m^2为异步徘徊区，27．14g／m^2以上为同步下降区。增施氮肥能提高籽粒麦谷蛋白、醇溶蛋白的含量及籽粒麦谷蛋白与醇溶蛋白的比值，同时显著提高籽粒湿面筋含量、面团稳定时间和面团延伸度。氮肥基施与追施相结合有利于提高籽粒产量和品质，以基施、拔节期和孕穗期三次施肥效果最佳，适当加大中后期氮肥施用比例，对提高小麦籽粒营养和加工品质有着重要的作用。The following are the study results ： The application rate of nitrogen fertilizer is in relation of quadric curved lines with grain yield and grain protein content. A critical N quantity on grain protein content is more than that on grain yield. The nitrogen range from 0 - 23.31g/m^2 is the simultaneous increase period for both grain yield and grain protein content. The range from 23.31 -27.14g/m^2 is the period for the increase of grain protein content but decrease of grain yield. The range over 27.14g/m^2 is the decrease period for both grain yield and grain protein content. The content of gliadin and glutenin, the ratio of glutenin and gliadin are improved by increasing nitrogen fertilizer applied. As a result, the gluten content, the dough stability time and the dough extension are increased. The yield and grain quality are improved when the nitrogen application is at base, jointing and booting stages. With more nitrogen applied after medium - stage, the nutrient and industrial quality are improved significantly.

关 键 词：小麦 氮素运筹 产量 品质 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]