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作者	单位
张秀，朱文美，代兴龙，初金鹏，钤太峰，贺明荣	（作物生物学国家重点实验室/农业部作物生理生态与耕作重点实验室/山东小麦玉米周年高产高效生产协同创新中心/山东农业大学农学院，山东泰安 271018）

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中文摘要:

为探明协同提高强筋小麦产量、氮素利用率和品质的施氮量，以强筋小麦品种济麦20（中穗型）和洲元9369（大穗型）为材料，研究了180、240和300 kg·hm^-2三个氮肥水平（分别用N180、N240和N300表示）对强筋小麦产量、氮素利用率、品质及其相关指标的影响。结果表明，相同施氮量下，洲元9369的产量、氮素利用率、面团形成时间、面团稳定时间、面包体积和面包评分均高于济麦20。当施氮量由N180增至N240时，2个品种的产量无显著变化，但沉降值、面团形成时间、面团稳定时间、面包体积和面包评分均显著提高；施氮量增至N300后，2个品种的产量和品质又都显著下降，籽粒总蛋白含量、谷蛋白含量、SDS-不可溶性谷蛋白含量、醇溶蛋白含量和谷蛋白聚合指数均明显降低，而SDS-可溶性谷蛋白含量和谷醇比却表现为上升趋势。经相关分析，SDS-不可溶性谷蛋白含量、谷蛋白聚合指数与面团形成时间、面团稳定时间、面包体积和面包评分均呈显著正相关。以上结果表明，谷蛋白聚合程度降低是过量施氮条件下强筋小麦品质下降的主要原因。综合考虑小麦产量、氮素利用率和籽粒品质，240 kg·hm^-2为本研究条件下的最佳施氮量。

英文摘要:

Two strong gluten wheat cultivars,Jimai 20(a cultivar with middle-size ears and higher tillering capacity) and Zhouyuan 9369(a cultivar with bigger ears and lower tillering capacity) were used as experimental materials to determine the effects of nitrogen rate on grain yield,N use efficiency(NUE) and quality of strong gluten wheat. Nitrogen levels of 180,240 and 300 kg·hm^-2(referred thereafter as N180,N240 and N300,respectively) were designed to investigate the response to nitrogen regimes in grain yield,NUE,grain quality and associated traits of strong gluten wheat. The results showed that under same N rate,the grain yield,NUE,dough development time,dough stability time,bread volume and bread scores of cultivar Zhouyuan 9369 were higher than those of cultivar Jimai 20. As the N rate increased from N180 to N240,grain yield of two cultivars maintained at a high level while the sedimentation value,dough development time and stability time were increased significantly,and loaf volume,and loaf baking score were improved. When N application rate was further increased to 300 kg·hm^-2,the grain yield and quality of two cultivars were significantly reduced. Meanwhile,the total grain protein content,SDS-insoluble glutenin content,glutenin content,gliadin content and polymerization index were decreased markedly; while the content of SDS-soluble glutenin and the ratio of glutenin to gliadin were increased. Correlation analysis showed that there are significantly positive correlations between the content of SDS-insoluble glutenin,polymerization index and dough development time,stability time,loaf volume and loaf baking score. Taken together,the results suggest that excessive N input worsen the grain quality of strong glutenin wheat cultivars mainly through decreasing the polymerization degree of glutenin. Taking grain yield,NUE and grain quality into account,240 kg N·hm^-2 was the optimum application rate under similar situation.

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