不同栽培措施对扬麦12淀粉糊化参数及其他品质性状的影响  

The Effects of Different Cultivation Methods on the Starch Pasting Parameters and Major Quality Traits of Yangmai 12

作　　者：黄正来[1] 楚宁霞[1] 

机构地区：[1]安徽农业大学农学院,安徽合肥230036

出　　处：《安徽农业科学》2009年第22期10395-10397,共3页Journal of Anhui Agricultural Sciences

基　　金：国家科技支撑计划(2006BAD02A06-20);国家科技支撑计划(2007BAD89B10)

摘　　要：[目的]研究不同栽培措施对扬麦12淀粉糊化参数及其他性状的影响,为小麦品质的改善提供理论依据。[方法]选用适宜江淮地区种植的弱筋小麦品种扬麦12为材料,研究行距、密度、全生育期施氮总量、基施氮素比例和拔节肥追施时期5因素对淀粉糊化特性及其主要品质的影响。[结果]施氮总量对扬麦12淀粉峰值粘度和谷值粘度的影响极显著和显著,其他因素对淀粉峰值粘度和谷值粘度的影响均不显著,施氮量为225 kg/hm2时峰值粘度最高,为4 128.08 cp,谷值粘度为2 651.67 cp;施氮总量对扬麦12淀粉沉降值影响极显著,对膨胀势和碱性水保持力影响显著,以施氮量225 kg/hm2时的沉降值最高。[结论]种植密度300万/hm2下施肥水平225kg/hm2时面粉品质最好。[ Objective ] The aim was to study the effects of different cultivation methods on the starch pasting parameters and major quality traits of Yangmai 12, and provide theoretical basis for improvement of wheat quality. [ Method] The weak-gluten wheat variety Yangmai 12 was selected as material to study the effects of different cultivation methods on the starch pasting parameters and major quality traits of Yangmai 12, such as row spacing, density, applying the total nitrogen, based application nitrog6n ratio and dressing period of jointing fertilizer. [ Re- sult] The study showed that the effects of nitrogen application rate on peak viscosity and valley viscosity was very significant and significant, and the other factors had no significant effects on peak viscosity and valley viscosity. When nitrogen application rate was 225 kg/hm2 , the peak viscosity came up to the highest value with 4 128.08 cp, and valley viscosity reahed 2 651.67 cp. Nitrogen application rate had very signifi- cant effects on sedimentation value, and had significant effects on swelling potential and alkaline water retention capacity. The sedimentation value was highest when nitrogen application rate was 225 kg/hm2. [ Conclusion] Starch quality was best when nitrogen application rate was 225 kg/hm2 at planting density 300 万/hm2.

关 键 词：扬麦12 栽培措施 淀粉糊化特性 沉降值 面粉膨胀势 碱性水保持力 

分 类 号：S512.1[农业科学—作物学]