基本苗和施氮量对稻茬迟播小麦品质的影响  

Effect of basic seedling and nitrogen application rate on the quality of late-sown wheat with rice stubble

作　　者：颜磊 赵凌天 张雨婷 赵灿 李国辉 王维领 许轲 霍中洋 YAN Lei;ZHAO Lintian;ZHANG Yuting;ZHAO Can;LI Guohui;WANG Weiling;XU Ke;HUO Zhongyang(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Collaborative Innovation Center of Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学/江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2024年第5期20-30,共11页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏省自主创新资金重大核心技术创新项目[CX(22)1001];江苏省碳达峰碳中和科技创新专项(BE2022424-2)。

摘　　要：以强筋小麦农麦88和弱筋小麦宁麦13为供试材料,探究迟播条件下基本苗和施氮量对其品质的影响,筛选适宜江苏淮南优质栽培措施组合。结果表明:基本苗和施氮量及其互作对迟播小麦主要品质指标有显著或极显著影响。随基本苗数量的增多,两品种面粉吸水率、干(湿)面筋含量、稀解值以及面团稳定时间和形成时间有所降低,支链淀粉含量、低谷黏度、最终黏度有所升高,直链淀粉含量先升后降;两品种籽粒硬度、蛋白质含量、面筋指数、总淀粉含量、峰值黏度、反弹值等指标的变化趋势不一致。随施氮量的增加,两品种籽粒容重、面筋指数、总淀粉及支链淀粉含量呈降低趋势,面粉吸水率、面团稳定时间和形成时间呈升高趋势,蛋白质含量和干(湿)面筋含量呈先增后降的规律;两品种籽粒容重、直链淀粉含量以及面粉糊化特性相关指标的响应变化有所差异。迟播宁麦13和农麦88分别在基本苗375×10^(4)苗·hm^(-2)、施氮量315 kg·hm^(-2)和基本苗300×10^(4)苗·hm^(-2)、施氮量270 kg·hm^(-2)的处理组合下,其蛋白质、湿面筋含量及面团稳定时间等主要品质指标均达到较优,符合国家弱、强筋小麦品种分级标准。The effects of basic seedling and nitrogen application on the quality of strong gluten wheat Nongmai 88 and weak gluten wheat Ningmai 13 were investigated under late sowing conditions,and the appropriate combination of high-quality cultivation measures was selected for Jiangsu Huainan.The results indicated that basic seedling,nitrogen application,and their interaction exerted significant or extremely significant influences on the main quality indices of late sowing wheat.With the increase of the number of basic seedlings,the water absorption,dry and wet gluten content,breakdown value,dough stability time,and formation time declined,the amylopectin content,trough viscosity,and final viscosity rose,and the amylose content initially increased and then decreased.The alterations of grain hardness,protein content,gluten index,total starch content,peak viscosity,and setback value for the two varieties were inconsistent.With the increase of nitrogen application,the grain bulk weight,gluten index,total starch,and amylopectin contents of the two varieties decreased,the flour water absorption,dough stability time,and formation time increased,and the protein content and dry and wet gluten content initially rose and then declined.The responses of grain bulk density,amylose content,and flour gelatinization characteristics differed between the two varieties.The protein content,wet gluten content,and dough stability time of Ningmai 13 and Nongmai 88 were all superior under the treatment combination of 3.75 million seedlings·hm^(-2) and a nitrogen application rate of 315 kg·hm^(-2) and 3 million seedlings·hm^(-2) and a nitrogen application rate of 270 kg·hm^(-2),respectively,in accordance with the national classification standards for weak and strong gluten wheat varieties.

关 键 词：小麦 迟播 施氮量 基本苗 品质 

分 类 号：S512.1[农业科学—作物学]