论文部分内容阅读
以中筋小麦中麦8(B1)、京冬8(B2)和强筋小麦皖麦38(B3)、济麦20(B4)为试验材料,采用裂区试验设计,研究了不同氮磷钾肥处理[A1为单施氮肥(纯氮240kg/hm2),A2为单施磷肥(P2O5150kg/hm2),A3为单施钾肥(K2O 120kg/hm2),A4为对照(不施肥)]对不同品质类型冬小麦产量、品质的影响。结果表明,4个小麦品种产量因素在不同肥料处理间存在差异,在3个施肥处理间差异不明显,但均显著高于对照(穗粒数除外)。单施氮肥对面团性状的改善优于单施磷、钾肥;而单施磷肥不利于提高面包烘焙体积。沉降值与所有加工品质参数关系更为密切,均呈极显著正相关。
Taking the mid-wheat wheat Zhongmai 8 (B1), Jingdong 8 (B2) and the strong gluten wheat Wanmai 38 (B3) and Jimai 20 (B4) as tested materials, the split-plot experimental design was used to study the effects of different NPK treatments [A1 is single nitrogen fertilizer (pure nitrogen 240kg / hm2), A2 is single phosphate fertilizer (P2O5150kg / hm2), A3 is potassium fertilizer (K2O 120kg / hm2), A4 is the control Yield, quality impact. The results showed that the yield factors of four wheat cultivars differed among different fertilizers treatments. There was no significant difference among the three fertilization treatments, but they were significantly higher than those of the control (except grain number per spike). Single application of nitrogen fertilizer on the improvement of dough properties better than the single application of phosphorus and potassium; and single phosphate is not conducive to improving the bread baking volume. The settlement value is more closely related to all the processing quality parameters, and it has extremely significant positive correlation.