氮磷钾肥施用量及其配比对小麦品质的影响.pdfVIP

38 4 河南 农业 大学 学 报 Vol . 38 No. 4 2004 12 Journal of Henan Agricultural University Dec. 2004 : 1000- 2340 2004) 04- 0374- 05 1 1 2 赵会杰, 薛延丰, 徐立新 1. 河南农业大学农学院, 河南郑州450002; 2. 河南省种子管理站, 河南郑州450002) : 以豫麦34 号和郑州9023 为材料, 研究了氮磷钾施 量及其配比对小麦营养品质和加工品质的影响. 结果表明, 在0 ~ 300 kghm- 2的范围内, 随着施氮量的增加, 子粒蛋白质赖氨酸含量提高; 在 0~ 150 kghm- 2 的范围内, 随着磷和钾的 量增加, 也可使蛋白质赖氨酸含量提高. 适当增加氮磷钾的 量均可明显改善小麦的加工品质, 使其容重沉淀值湿面 筋吸水量形成时间稳定时间提高, 弱化度降低. 但当磷钾 量过大时, 加工品质不能得到进一步改善, 甚至有所下降. : 小麦; 氮磷钾配比; 营养品质; 加工品质 : S 5121 : A Effects of the level and proportion of nitrogen, phosphorus and potassium on the wheat quality 1 1 2 ZHAO Hui_jie , XUE Yan_feng , XU Li_xin 1College of Agronomy, Henan Agricultural University, Zhengzhou 450002, China; 2Seed Management Station of Henan Province, Zhengzhou 450002, China) Abstract : The effect of the level and proportion of nitrogen , phosphorus and potassium on the nutrition and industrial quality of wheat was studied with Yumai 34 and Zhengzhou 9023 as materials. The experimental results showed that - 2 content of protein and amino acid increased with the increase of nitrogen within 0~ 300 kg hm , the same was true - 2 with the increase of phosphorus and potassium within 0~ 150 kghm .The industrial quality of wheat was also im proved with the increase in the level of nitrogen, phosphorus and potassium,which made the weight per volume, sedi ment value, wet gluten ,water absorp