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OALib Journal期刊
ISSN: 2333-9721
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不同水氮处理对糯小麦品质性状的影响
DOI: 10.3724/SP.J.1145.2010.00770, PP. 770-774
Keywords: 渍水,干旱,氮肥,糯小麦,糖类,淀粉,蛋白质,品质
Abstract:
在盆栽试验条件下，以糯麦12为材料，研究3个水分水平（渍水、对照、干旱）和两个氮肥水平（不追施氮肥、追施氮肥）共6个处理对糯小麦糖类、淀粉、蛋白质含量等品质的性状影响.结果表明：糯小麦的主要品质性状存在显著的水氮效应，且在淀粉、戊聚糖含量、sds沉降值、ppo活性性状品质上，水氮间存在着显著的互作效应.水分对照处理（水分含量适宜）下，追施氮肥可显著降低糯麦12可溶性糖含量，降低10.7%；干旱处理下糯小麦总糖含量最低，果聚糖含量提高；渍水处理下追施氮肥，糯麦12籽粒中戊聚糖和果聚糖含量分别提高66.8%和69.2%；水氮互作对淀粉含量的影响达显著水平，在水分对照处理＋追施氮肥处理下，糯麦12的淀粉含量提高7.84%；水分对照处理下糯麦12的蛋白质含量最高，追施氮肥可进一步提高糯小麦籽粒蛋白质含量；追施氮肥可提高适宜水分和渍水处理条件下糯麦12的sds-沉降值，并降低其ppo活性.干旱处理下糯麦12的峰值粘度、最终粘度、稀懈值最高，表明干旱条件下有利于提高糯小麦淀粉糊化特性各项指标.本研究结果表明，水氮合理运筹是改善糯小麦品质的重要栽培措施.图2表4参28
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