【作者】 鞠正春；

【导师】 于振文；

【作者基本信息】 山东农业大学 ， 作物学， 2006， 博士

【摘要】 本试验于2003-2005年在山东农业大学实验农场进行,选用中筋小麦品种山农8355和强筋小麦品种济麦20,采用酶学研究、生理生化和谷物化学的分析方法,系统研究了在高土壤肥力条件下施氮量和追氮时期对小麦产量和品质的影响及其生理基础,以及在高、中土壤肥力条件下,施氮量和追氮时期互作对小麦产量和品质的影响,主要研究结果如下:1施氮量对小麦产量和品质的影响及生理基础1.1施氮量对小麦产量和品质的影响在高肥地力条件下,当施氮量在每公顷0-240kg纯氮范围内时,山农8355公顷穗数、穗粒数、千粒重,以及济麦20公顷穗数、千粒重均随施氮量增加而提高,继续增加施氮量,产量构成因素趋于下降,因此,两品种均以240kg·hm^-2施氮量处理产量最高,继续增加施氮量,籽粒产量下降。当施氮量在每公顷0-240kg纯氮范围内时,增加施氮量可提高小麦籽粒的蛋白质含量、蛋白质产量、沉降值、湿面筋含量、吸水率,延长面团形成时间、面团稳定时间、面团断裂时间等品质指标,改善小麦加工品质;施氮量超过240 kg·hm^-2时,加工品质变劣。1.2施氮量对小麦氮素代谢的影响施用氮肥显著增加了小麦植株的氮素积累量。小麦的旗叶、倒二叶、其余叶、穗下节间+鞘、倒二节间+鞘、其余节间+鞘、穗轴+颖壳七部分营养器官在开花期的氮素含量和氮素积累量均随施氮量增加呈提高的趋势。当施氮量在0-240 kg·hm^-2范围内时,两品种营养器官的氮素总转移量随施氮量增加而提高,超过240 kg·hm^-2时,趋于下降。两品种的营养器官氮素转移量对籽粒氮素的贡献率随着施氮量增加呈提高的趋势,而营养器官的氮素转运效率则随着施氮量增加而降低。山农8355各营养器官氮素对籽粒氮素贡献率从大到小的次序为:穗下节间+鞘>穗轴+颖壳>倒二节间+鞘>倒二叶>其余叶>其余节更多还原

【Abstract】 The physiological basis and effects of nitrogen fertilizer rate and topdressing stage on kernel yield and quality of wheat were systemically studied with two selected winter wheat cultivars, Shangnong8355 with medium gluten potential and Jimai20 with strong gluten potential, using enzymological method and biochemical analysis method. Also the effects of interaction of nitrogen fertilizer rate and topdressing stage on kernel yield and quality at high and medium fertility soil level was studied.The experimentation was carried out in the experimental farm of shandong agricultural university from 2003 to 2005. The main results read as follows:1 Effects of nitrogen fertilizer rate on wheat yield and quality and the relevant physiological basis1.1 Effects of nitrogen fertilizer rate on wheat yield and qualityWhen applied nitrogen fertilizer at the rate of 0-240 kg·hm^-2, the spike number per hectare, the kernel number per spike, the weight per 1000 kernels of Shannong 8355 and the spike number per hectare, the weight per 1000 kernels of Jimai20 increased with the increasing of nitrogen supply. Applied more than 240 kg·hm^-2, the yield components tended to decrease. Therefore, the highest yield could be acquired when applying nitrogen at the rate of 240 kg·hm^-2 for these two cultivars tested, and kernel yield would decrease when apply with more nitrogen.At the rate of 0-240 kg·hm^-2, protein content, protein yield, sedimentation volume, wet gluten content, water absorption would increase with the increasing of nitrogen supply. The dough development time, stability time, and breakdown time would be prolonged, which更多还原