Meteorological conditions affecting the quality of strong gluten- and medium gluten- wheat and climate division in Shandong Province
山东强筋和中筋小麦品质形成的气象条件及区划

With stepwise and one-factor non-linear regression analyses, and based on the meteorological data during the period from anthesis to maturity at 31 experimental sites in Shandong Province, this paper studied the relationships of the kernel quality of 4 strong gluten- and 12 medium gluten wheat cultivars with main meteorological factors in 1999-2003. The results showed that for strong gluten- and medium gluten wheat cultivars, the optimum mean temperature for dough stability time was 20.0 degrees C and 20.5 degrees C, the optimum mean difference of diurnal temperature for protein content was 12.7 degrees C and 11.7 degrees C, the optimum precipitation for sedimentation volume and dough stability time was 48.6 mm and 52.1 mm, and 53.5 mm and 53.9 mm, and the optimum total sunshine for sedimentation volume and dough stability time was 297 h and 299 h, and 295 h and 298 h, respectively. The effects of single meteorological factor on the protein content, sedimentation volume, and dough stability time of wheat cultivars were not identical. Based on the comprehensive evaluation of weather condition, Shandong Province was divided into three production zones for the production of wheat, i.e., central and east Shandong adaptable for strong gluten- and medium gluten- wheat cultivars, northwest and southwest Shandong sub-adaptable for strong gluten- and medium gluten- wheat cultivars, south Shandong sub-adaptable for strong gluten wheat cultivars and adaptable for medium gluten wheat cultivars.