关键词: 施氮水平, 基因型, 环境, 强筋小麦, 加工品质

Abstract:

The wheat (Triticum aestivum L.) grain quality was affected by genetic factors, ecological and cultivated conditions. The quality characteristics of the same variety would be convertible under different environment conditions. Seven cultivars of strong gluten wheat from main productive area were planted in six provinces to study N-fertilizer and environment effects on processing quality characteristics with the treatments of different N-fertilizer applications. The date was analyzed by AMMI model. The results indicated that within the range of 0–300 kg/ha fertilizer levels, wet gluten content, sedimentation, water absorption, development time, stable time, extensibility and bread volume all increased with the amount of N-fertilizer added. The CV of wet gluten content, sedimentation, development time and stable time were bigger, which indicate that these characters are sensitivity to N-fertilizer. While water absorption was not sensitive to nitrogen application, showing a better stability. In different sites, the CV of stable time was the highest and the CV of water absorption was the lowest. Among different cultivars, the CV of development time, stable time and extension area were bigger, but the CV of other quality characters was lower. Analysis of main processing quality characters by AMMI, when regard the N-fertilizer treatment and experimental site as environment factors and cultivars as genotype factor, it showed that effect of environment on wet gluten content, development time, extensibility, bread volume and bread score was more than genotype, while the effect of genotype on sedimentation, water absorption, stable time and extension area was more than environment. The interaction (G×E) of all quality indexes was extremely significant. In this trial, the amount of N-fertilizer application affected mostly the paste development time, next to which were the stable time, the wet gluten content, sedimentation and extension area in sequence. The water absorption was very stable. Some of the processing quality characteristics were sensitive to the environmental effect, while others were dependent on the genotype.

Key words: Nitrogen rate, Genotype, Environment, Strong gluten wheat, Processing quality