氮素对弱筋小麦宁麦9号淀粉形成的调节效应  

Effects of Nitrogen on Starch Formation in Weak Gluten Wheat Ningmai 9

作　　者：胡宏[1] 盛婧[1] 郭文善[1] 朱新开[1] 封超年[1] 彭永欣[1] 

机构地区：[1]扬州大学农学院,江苏扬州225009

出　　处：《麦类作物学报》2004年第2期92-96,共5页Journal of Triticeae Crops

基　　金：国家自然科学基金项目(30170540);江苏省科技厅资助项目(BK1999090;BK2002205;BC2003303)。

摘　　要：为了给弱筋小麦保优栽培提供理论依据,选用长江中下游主推的优质弱筋小麦品种宁麦9号作为试验材料,研究氮素对弱筋小麦籽粒淀粉形成的调节效应。结果表明,氮肥运筹比例相同,减少施氮量,支链淀粉、总淀粉含量增加;施氮量相同,氮肥前移,支链淀粉、总淀粉含量增加;氮肥后移对直链淀粉含量的影响随施氮量的不同而不同。低施氮量下,随氮肥后移,直链淀粉含量呈上升趋势;高施氮量下则相反。因此弱筋小麦栽培应降低总氮肥施用量,控制中后期施氮量并使氮肥前移。强、弱势粒淀粉含量差异显著,强势粒淀粉积累量高于弱势粒。不同处理间淀粉粒形态结构存在差异。Effects of nitrogen on starch formation in weak gluten wheat were studied by using Ningmai 9 as (material). The results showed that with the decrease of nitrogen application amount and top dressing N (percentage), amylopectin and total starch (contents) increased. The effect of top dressing N percentage on amylose (content) changed with the nitrogen application amount. Therefore the nitrogen application amount and top dressing N (percentage) should be reduced for good quality in weak gluten wheat. The difference in starch (contents) between superior grains and inferior grains was significant. Starch accumulating amount in superior grains was higher than that in inferior grains. Different treatments had different starch granule structures in grains.

关 键 词：氮素 弱筋小麦 宁麦9号品种 淀粉形成 调节效应 

分 类 号：S512.1[农业科学—作物学] S143.1