不同土壤钾素对强筋小麦物质形成和品质关系的影响  

Effects of Potassium in the Different Soil Types on Material Formation and Quality Relations of the Strong Gluten Flour Wheat

作　　者：王立河[1] 孙斌[1] 裴瑞杰 晁建立 王喜枝[1] 王立秋[1] 曹雯梅[1] 刘松涛[1] 

机构地区：[1]河南农业职业学院,河南中牟451450 [2]南阳农业学校,河南南阳473000 [3]许昌市农业局,河南许昌461000

出　　处：《土壤通报》2009年第2期352-358,共7页Chinese Journal of Soil Science

基　　金：河南省科技攻关项目“小麦钾素营养与小麦品质关系的研究”(0324060018)资助

摘　　要：在潮土、黄褐土、砂姜黑土和褐土上,系统研究了四类土壤上6种钾素水平对强筋小麦干物质积累、产量因子及相关品质因子的影响。结果表明:随施钾量的增加,植株干物质积累量呈现"S"型变化曲线。就成熟期干物质积累总量相比,南阳黄褐土>中牟潮土>镇平砂姜黑土。钾肥主要通过增加千粒重显示其肥力效应,增产幅度一般在10%左右。通过建立钾素效应方程,南阳黄褐土、中牟潮土、许昌褐土、镇平砂姜黑土经济最佳施钾量依次为113.5kghm-2、128.78kghm-2、139.03kghm-2、194.43kghm-2。施钾水平在60～180kghm-2范围内能明显改善强筋小麦的子粒营养品质、面粉品质和食品加工品质。从经济效益、品质和产量综合指标分析,四类土壤适宜的K2O用量应在120～180kghm-2之间。The effects of yield and yield factors of the strong gluten flour wheat by the six potassium levers in the yellow brown soil, vert soil and brown soil were studied. With the increasing of potassium fertilizer application, the quantity of dry matter accumulation of wheat presented ＂S＂ curves. Compared with the total quantity of dry matter accumulation in the period of maturity, the order was： Nanyang yellow brown soil 〉 Zhongmou fluvo-aquic soil 〉 Zhenping vertsoil. Potassium increased the yield of wheat about 10%. Potassium could improve nutrition quality, flour quality and food processing quality with K2O consumption in various degree among 60 -180kg hm^-2. Analysing from economic benefits, quality and output, the suitable K2O consumption should be among 120-180kg hm^-2 in four soil types.

关 键 词：土壤 钾素 强筋小麦 物质形成 品质 

分 类 号：S153.6[农业科学—土壤学]