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Acta Agronomica Sinica ›› 2023, Vol. 49 ›› Issue (7): 1942-1953.doi: 10.3724/SP.J.1006.2023.21049

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• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Yield and quality of strong gluten wheat Shiluan 02-1 under water and nitrogen interaction

DONG Zhi-Qiang(), LYU Li-Hua, YAO Yan-Rong, ZHANG Jing-Ting, ZHANG Li-Hua, YAO Hai-Po, SHEN Hai-Ping, JIA Xiu-Ling*()   

  1. Institute of Cereal and Oil Crops, Hebei Academy of Agricultural and Forestry Sciences / Scientific Observing and Experimental Station of Crop Cultivation in North China, Ministry of Agriculture and Rural Affairs / Key Laboratory of Crop Cultivation Physiology and Green Production of Hebei Province, Shijiazhuang 050035, Hebei, China
  • Received:2022-07-15 Accepted:2022-11-25 Online:2023-07-12 Published:2022-12-29
  • Contact: *E-mail: jiaxiuling2013@163.com E-mail:woshidongzhiqiang81@126.com;jiaxiuling2013@163.com
  • Supported by:
    The Science and Technology Innovation Special Project of the Finance Project of Hebei Province(2022KJCXZX-LYS-10);The Science and Technology Innovation Special Project of the Finance Project of Hebei Province(2022KJCXZX-LYS-9);The Key Research and Development Program of Hebei Province(20326411D)

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Abstract:

The purpose of this study is to explore the effects of different water and nitrogen interaction on yield and processing quality of high-quality wheat with strong gluten Shiluan 02-1, and to provide theoretical basis for how to achieve the goal of synergistically improving grain yield and processing quality through reasonable irrigation and optimal nitrogen application rate in the production of strong gluten wheat. From 2017 to 2020, the two factors split zone experiment of watering times and nitrogen application amount was set under field conditions. The main-plot factor was watering times [spring watering one time (W1, jointing water) and spring watering two times (W2, jointing water + flowering water)]; and the split-plot factor was nitrogen (N) fertilizer treatment in six levels (N0: 0, N1: 60, N2: 120, N3: 180, N4: 240, and N5: 300 kg hm-2). The study showed that: When N application rate was 0-300 kg hm-2, the yield of spring irrigating one time and spring irrigating two times increased first and then decreased with the increase of N application rate, and the N application amount corresponding to the maximum grain yield was 240 kg hm-2 in the different precipitation years. When N application rate was 120-300 kg hm-2, the yield of spring irrigating two times was significantly higher than that of spring irrigating one time. Water and N interaction had the greatest effect on the number of grains per unit area, followed by 1000-grain weight, which had the least effect on grain number per spike. When N application rate was 0-300 kg hm-2, the average value of wet gluten content, sedimentation value, water absorption rate, dough stability time, tensile energy, and maximum tensile resistance of winter wheat treated with spring irrigating two times were higher than those treated with spring irrigating one time in 2017 and 2018 (wet year). However, in 2018-2019 and 2019-2020 (drought year), it was opposite: spring irrigating one time was higher than spring irrigating two times. The wet gluten content and sedimentation value of wheat in spring irrigating one time and spring irrigating two times increased first and then decreased or gradually increased with the increase of N application rate in different precipitation years, the N application rate corresponding to the maximum of the two quality indicators was 240 kg hm-2 or 300 kg hm-2. The stabilization time, tensile energy, and maximum tensile resistance increased first and then decreased with the increase of N application rate, and reached the maximum value when N application rate was 240 kg hm-2. The grain yield and processing quality of high-quality wheat with strong gluten Shiluan 02-1 were the best when it was watered twice in spring and N was applied at 240 kg hm-2 in different precipitation years.

Key words: water and nitrogen interaction, strong gluten wheat, Shiluan 02-1, yield, processing quality

Table 1

Soil basic nutrient content in experimental area (0-20 cm)"

处理
Treatment		 有机质
Organic matter (g kg-1)		 全氮
Total N (g kg-1)		 有效磷
Available P (mg kg-1)		 速效钾
Available K (mg kg-1)
W1N0 16.6 1.01 16.62 132.2
W1N1 17.1 1.05 14.81 118.3
W1N2 17.8 1.10 13.99 112.0
W1N3 18.0 1.11 12.40 118.5
W1N4 18.2 1.12 12.55 125.1
W1N5 18.7 1.18 12.04 124.3
W2N0 15.6 0.94 16.78 135.0
W2N1 17.0 1.05 17.16 120.7
W2N2 17.3 1.07 17.78 125.5
W2N3 17.6 1.12 11.17 107.7
W2N4 18.0 1.13 13.01 116.0
W2N5 18.2 1.14 12.24 102.0

Table 2

Rainfall in experiment area from 2017 to 2020 (mm)"

年份
Year		 月份 Month 生育年
Annual		 休闲期
Fallow
period		 生育期
Growth
period
7 8 9 10 11 12 1 2 3 4 5 6
2017-2018 99.2 94.5 10.7 200.3 3.8 0 2.2 0 6.9 84.9 72.3 68.3 643.1 204.4 438.7
2018-2019 45.3 130.1 4.6 21.0 2.6 3.3 0 0 0 59.3 8.3 41.3 315.8 180.0 135.8
2019-2020 158.4 44.9 25.0 30.2 0 2.0 7.4 5.4 6.6 11.0 44.4 46.6 381.9 228.3 153.6

Table 3

Effects of different water and nitrogen interaction on wheat yield and yield composition in 2017 and 2018"

处理
Treatment		 收获穗数
Spike number
(×104 hm-2)		 穗粒数
Grain number
per spike		 千粒重
Thousand-grain
weight (g)		 籽粒产量
Grain yield
(kg hm-2)		 收获指数
Harvest index
(%)
W1N0 542 f 23.9 f 30.6 cd 4867 e 46.7 bc
W1N1 643 e 26.7 bc 31.6 b 6629 d 47.9 a
W1N2 884 c 25.3 e 30.8 bc 7095 c 47.3 ab
W1N3 887 c 25.9 de 30.6 cd 7411 b 46.1 c
W1N4 913 bc 26.4 cd 31.0 bc 7532 b 47.7 a
W1N5 891 c 26.5 cd 29.8 d 7326 b 44.9 d
W2N0 518 f 22.1 g 32.8 a 4431 f 41.0 g
W2N1 727 d 25.5 e 30.9 bc 6760 d 43.0 ef
W2N2 979 ab 28.0 a 30.1 cd 7507 b 43.6 e
W2N3 1003 a 27.3 b 30.2 cd 7766 a 42.7 f
W2N4 1003 a 27.0 bc 30.6 cd 7825 a 43.4 e
W2N5 946 abc 27.2 b 30.6 cd 7754 a 43.2 ef

Table 4

Effects of different water and nitrogen interaction on wheat yield and yield composition in 2018 and 2019"

处理
Treatment		 收获穗数
Spike number
(×104 hm-2)		 穗粒数
Grain number
per spike		 千粒重
Thousand-grain
weight (g)		 籽粒产量
Grain yield
(kg hm-2)		 收获指数
Harvest index
(%)
W1N0 309 f 21.6 g 33.0 d 2998 g 38.1 d
W1N1 545 d 28.6 e 31.8 e 5198 e 38.9 d
W1N2 562 cd 30.8 d 29.8 f 5776 d 38.7 d
W1N3 614 bc 33.0 c 30.2 f 6175 c 37.2 e
W1N4 625 bc 34.0 b 29.7 f 6329 c 38.9 d
W1N5 635 b 33.5 bc 29.4 f 6276 c 37.2 e
W2N0 351 e 23.9 f 37.0 a 3308 f 42.4 c
W2N1 642 b 29.7 de 37.5 a 6887 b 43.9 b
W2N2 721 a 33.4 bc 36.8 a 8442 a 45.6 a
W2N3 770 a 32.8 c 35.7 b 8499 a 44.6 ab
W2N4 778 a 32.7 c 35.8 b 8692 a 44.2 ab
W2N5 760 a 35.9 a 34.4 c 8556 a 44.1 ab

Table 5

Effects of different water and nitrogen interaction on wheat yield and yield composition in 2019 and 2020"

处理
Treatment		 收获穗数
Spike number
(×104 hm-2)		 穗粒数
Grain number
per spike		 千粒重
Thousand-grain
weight (g)		 籽粒产量
Grain yield
(kg hm-2)		 收获指数
Harvest index
(%)
W1N0 230 g 15.6 d 34.1 fg 1251 g 15.7 f
W1N1 571 e 21.4 c 36.5 bcd 4811 e 40.3 a
W1N2 626 d 24.1 b 34.9 ef 5630 d 40.6 a
W1N3 656 cd 24.9 b 35.3 def 5766 d 38.3 b
W1N4 755 b 24.8 b 33.1 g 6080 c 38.0 bc
W1N5 724 bc 24.3 b 33.3 g 5797 cd 36.7 c
W2N0 341 f 15.4 d 35.5 de 1850 f 23.8 e
W2N1 631 d 21.5 c 37.7 ab 4940 e 31.0 d
W2N2 772 b 26.6 a 38.1 a 7602 b 40.4 a
W2N3 859 a 25.4 ab 36.5 bcd 7872 b 37.6 bc
W2N4 879 a 25.1 b 36.8 bc 8359 a 38.2 bc
W2N5 892 a 25.3 ab 36.0 cde 8184 a 38.7 b

Table 6

Changes of wheat processing quality under different water and nitrogen interaction in 2017 and 2018"

处理
Treatment		 湿面筋含量
Wet gluten
(%)		 沉降值
Sedimentation value
(mL)		 吸水率
Water absorption
(%)		 稳定时间
Stability time
(min)		 拉伸能量
Energy
(cm2)		 最大拉伸阻力
Max resistance
(BU)
W1N0 23.9 f 34.0 d 58.4 a 8.4 g 102.0 f 440.0 f
W1N1 27.9 d 34.4 cd 58.3 a 9.8 f 110.5 e 482.5 e
W1N2 31.1 c 34.7 cd 59.0 a 10.3 e 114.0 e 489.5 de
W1N3 32.6 b 35.4 bc 58.7 a 10.8 e 114.0 e 509.0 de
W1N4 32.8 b 35.8 bc 59.4 a 11.4 d 124.5 cd 521.0 cd
W1N5 30.6 c 36.4 ab 59.0 a 10.7 e 121.5 d 516.0 d
W2N0 21.2 g 33.3 d 57.1 a 10.5 e 110.5 e 550.0 bc
W2N1 25.7 e 33.9 d 57.6 a 12.1 c 122.0 d 565.0 b
W2N2 33.5 b 36.1 b 59.4 a 12.7 b 128.0 bc 577.0 ab
W2N3 35.0 a 36.7 ab 59.9 a 13.0 b 132.0 ab 577.5 ab
W2N4 35.3 a 37.9 a 59.8 a 14.1 a 134.5 a 591.5 a
W2N5 34.2 ab 36.4 ab 59.8 a 12.9 b 127.0 c 582.5 ab

Table 7

Changes of wheat processing quality under different water and nitrogen interaction in 2018 and 2019"

处理
Treatment		 湿面筋含量
Wet gluten
(%)		 沉降值
Sedimentation value
(mL)		 吸水率
Water absorption
(%)		 稳定时间
Stability time
(min)		 拉伸能量
Energy
(cm2)		 最大拉伸阻力
Max resistance
(BU)
W1N0 20.2 fg 36.2 e 56.9 bc 28.2 e 94.0 f 531.0 fg
W1N1 22.5 e 39.7 c 57.2 bc 28.6 e 101.0 e 547.0 efg
W1N2 31.0 c 47.9 b 58.6 abc 42.1 b 112.0 d 572.0 de
W1N3 33.2 b 48.5 b 58.9 abc 46.9 a 157.0 b 707.0 a
W1N4 35.5 a 51.6 a 60.2 a 47.0 a 186.0 a 723.0 a
W1N5 35.1 a 51.3 a 60.4 a 43.2 b 161.0 b 631.0 b
W2N0 19.6 g 29.0 g 56.2 c 22.5 f 83.0 g 524.0 g
W2N1 20.8 f 30.8 f 57.4 abc 22.9 f 94.0 f 559.0 ef
W2N2 28.1 d 36.7 e 57.5 abc 33.9 d 104.5 e 577.0 de
W2N3 31.9 c 37.5 de 59.8 ab 35.4 d 132.0 c 614.0 bc
W2N4 33.2 b 38.9 cd 59.5 ab 42.3 b 156.2 b 629.0 b
W2N5 32.7 bc 38.7 cd 58.1 abc 39.0 c 135.3 c 593.0 cd

Table 8

Changes of wheat processing quality under different water and nitrogen interaction in 2019 and 2020"

处理
Treatment		 湿面筋含量
Wet gluten
(%)		 沉降值
Sedimentation value
(mL)		 吸水率
Water absorption
(%)		 稳定时间
Stability time
(min)		 拉伸能量
Energy
(cm2)		 最大拉伸阻力
Max resistance
(BU)
W1N0 27.8 e 31.3 e 58.2 bc 16.8 d 102 cd 497 c
W1N1 28.2 e 33.3 d 59.4 abc 17.2 d 108 c 502 c
W1N2 32.1 d 37.2 b 60.6 abc 19.3 c 110 c 534 b
W1N3 34.4 c 37.9 b 61.9 a 24.3 a 124 b 545 b
W1N4 34.7 bc 39.7 a 62.1 a 24.6 a 132 a 594 a
W1N5 36.3 a 41.0 a 62.2 a 22.1 b 126 b 576 a
W2N0 22.8 f 29.2 f 57.6 c 12.9 e 96 e 392 e
W2N1 23.6 f 29.4 f 58.4 bc 13.2 e 98 de 409 de
W2N2 27.9 e 32.2 de 59.6 abc 17.3 d 100 d 410 de
W2N3 33.5 cd 35.1 c 60.8 abc 18.4 c 101 d 426 d
W2N4 35.5 ab 35.9 c 61.1 ab 19.3 c 106 c 505 c
W2N5 36.0 a 34.9 c 61.2 ab 18.6 c 99 de 498 c
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