中国小麦主产省不同筋型冬小麦品质形成的气候条件分析  

Analysis of Climatic Conditions for Quality Formation of Winter Wheat Cultivars with Different Gluten Strength in Major Provinces of China

作　　者：姬兴杰 胡莉婷[1] 胡学旭 JI Xingjie;HU Liting;HU Xuexu(Henan Institute of Meteorological Science/CMA Key Laboratory of Agrometeorological Ensuring and Applied Technique,Zhengzhou,Henan 450003,China;Henan Provincial Climate Centre,Zhengzhou,Henan 450003,China;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences/Laboratory of Quality and Safety Risk Assessment for Cereal Products,Ministry of Agriculture,Beijing 100081,China)

机构地区：[1]河南省气象科学研究所/中国气象局农业气象保障与应用技术重点开放实验室,河南郑州450003 [2]河南省气候中心,河南郑州450003 [3]中国农业科学院作物科学研究所/农业部谷物产品质量安全风险评估实验室,北京100081

出　　处：《麦类作物学报》2023年第3期379-390,共12页Journal of Triticeae Crops

基　　金：中国气象局农业气象保障与应用技术重点开放实验室开放研究基金项目(AMF201702)。

摘　　要：为明确冬小麦品质形成的气候条件,本研究利用2006-2015年中国5个小麦主产省(河北、山东、河南、安徽、江苏)冬小麦的10个品质指标数据及其抽穗至成熟期的气候资料,统计并分析了5个省内冬小麦抽穗至成熟期的气候资源特征、4种筋型(强筋、中强筋、中筋和弱筋)冬小麦的品质特征以及两者的关系。结果表明,不同筋型冬小麦同一品质指标的主导气候因子不同,同种筋型冬小麦的不同品质指标的主导气候因子也不同。整体上看,冬小麦品质形成的主导气候因子为温热和水湿因素。强筋冬小麦品质主要受抽穗至成熟期内≥32℃的高温日数和降水量影响,温热条件越好,强筋冬小麦品质越优;中强筋冬小麦品质主要受抽穗至成熟期内降水日数和气温日较差影响,且两者的贡献均为负(延伸性除外);中筋冬小麦品质主要受抽穗至成熟期内最高温度和降水日数影响,最高温度越高,品质越差;对于弱筋冬小麦,抽穗至成熟期内日最高气温≥32℃的持续天数越多或空气湿度越大,其品质越差。In order to clarify the climatic conditions for the quality formation of winter wheat,we analyzed the climatic resource characteristics of winter wheat from heading to maturity and the characteristics of winter wheat quality with four gluten types(strong gluten,medium strong gluten,medium gluten and weak gluten),and we identified the climatic conditions for the formation of wheat quality,using the data of 10 winter wheat quality indices and their corresponding climatic data from 2006 to 2015 in five major provinces(Hebei,Shandong,Henan,Anhui,Jiangsu)of China in this study.The results showed that the dominant climate factors of the same quality index of winter wheat with different gluten types were different,and the dominant climatic factors of different quality indices of the same type winter wheat were also different.On the whole,the main factors for quality formation of winter wheat were temperature and humidity.The quality of strong gluten winter wheat was mainly affected by the number of high-temperature days≥32℃and precipitation from heading to maturity,and the quality of strong gluten winter wheat was better under good temperature and heat conditions.The quality of medium and strong gluten winter wheat was mainly affected by the number of precipitation days and the daily temperature range,which had negative effects on quality(except for extensibility).The quality of medium gluten winter wheat was mainly affected by the maximum temperature and the number of precipitation days.For weak gluten winter wheat,the quality got worse when there were the more days with the daily maximum temperature≥32℃or greater humidity.

关 键 词：品质 冬小麦 气象条件 小麦主产省 

分 类 号：S512.1[农业科学—作物学] S314