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作 者 ：何萍1;李玉影2;金继运1

期 刊 ：植物营养与肥料学报 2002年 8卷 4期 页码：395-398

关键词：面包强筋小麦；氮；钾营养；产量；品质；

Keywords:bread wheat, N and K nutrition, yield, quality,

摘 要 ：采用田间试验研究N、K不同用量及其配比对龙94-4083强筋小麦产量及品质的影响。结果表明,不同N、K营养对小麦产量、养分吸收及其构成和品质有明显的影响。适宜的N、K配比及用量可提高小麦干重、有效穗数、穗长、穗粒数、千粒重,提高小麦植株对N、P、K养分的吸收。小麦产量及其构成均表现出随N、K用量的增加而增加的趋势。所有处理中以N_112.5K₇₅处理获得了最高的产量。品质分析结果显示,小麦子粒粗蛋白、湿面筋、沉降值和稳定时间均表现出随N、K用量的提高而增加的趋势。全部处理中以N_112.5K₇₅处理获得了较高的沉降值、粗蛋白和湿面筋含量及较长的稳定时间。N、K用量及其配比适宜既能提高小麦产量,又能改善小麦品质。

Abstract:Field experiment was carried out to investigate the effect ofN and K nutrition on yield and qualities in bread wheat Long94-4083 The results showed that the effects of N and K nutrition on wheat growth, nutrient uptake, yield and quality were obvious Application of N and K at an appropriate rate and ratio enhanced wheat height, dry weight, and number of productive tillers, spike length, grain number,1000 grain weight, and N, P and K absorption The grain yield increased with the increase of N and K application rates The highest yield was attained by the treatment of N_112.5K₇₅ The results of quality analyses indicated that the crude protein, wet gluten, sedimentation value and stable time also increased with the increase of N and K application rates Among all treatments, the treatment of N_112.5K₇₅ got higher contents of crude protein, wet gluten, and sedimentation value and a longer stable time It was demonstrated that only the treatment of appropriate rate and the appropriate ratio of N and K could obtain a higher yield and improve wheat quality

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