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作者	单位
赵广才,常旭虹,杨玉双,丰明,马少康,杨桂霞	（1.中国农业科学院作物科学研究所/农业部作物生理生态与栽培重点开放实验室，北京 100081；2.扬州大学农学院，江苏扬州 225009）

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中文摘要:

为给小麦优质高产栽培提供理论依据，以强筋小麦品种济麦20和中筋小麦品种中麦175为试验材料，采用二因素随机区组设计，研究了氮磷钾运筹对小麦植株和产量性状、蛋白质和面筋含量、面团品质和烘焙品质的影响。结果表明，单施氮或氮磷、氮钾、氮磷钾配合施用，比单施磷、单施钾、磷钾配施以及不施肥处理显著增产，并改善了植株性状。施肥处理对籽粒蛋白质含量、面团品质和烘焙品质影响显著。籽粒产量性状和不同品质指标对施肥处理的反应有别，如施肥处理对产量、面团形成时间、稳定时间、拉伸面积影响较大，对容重、吸水率影响较小。不同品种的产量及品质指标对施肥处理的反应亦有差别，如中麦175的籽粒产量、面团拉伸阻力、拉伸比值、最大拉伸阻力、最大拉伸比值、面包体积和面包评分对施肥处理的反应敏感，其变异系数大于济麦20，而济麦20的面团形成时间、稳定时间对施肥处理的反应敏感，其变异系数大于中麦175。施氮对改善籽粒产量及主要品质性状的效果优于单施磷或单施钾处理。

英文摘要:

The experiment was conducted in the Chinese Academy of Agricultural Sciences, Institute of Crop Science test site. To the strong gluten wheat variety Jimai 20 and the middle gluten Zhongmai 175 as experimental material, the Experiment with two factor randomized block design to study the operation of NPK on wheat plant traits, yield traits, protein content, gluten content, dough quality and baking quality were studied. The results showed that nitrogen or nitrogen and phosphorus, nitrogen and potassium, NPK fertilizer with more than just phosphorus, or potassium, phosphorus and potassium or no fertilizer treatment, significantly increase grain yield, and improved plant traits. The Fertilization to grain protein content, dough quality and baking quality influence was remarkable, showing the cultivation plasticity. the grain yield character and different quality character to apply fertilizer the response to be able to discriminate, such as the fertilization treatments on yield, dough development time, stability time, pull extension area was a greater impact, but on the test weight and water absorption was less affected. The grain yield and quality indicators were also differences in response to fertilization treatments in different varieties, such as the grain yield, resistance to stretch the dough, stretching ratio, the maximum tensile resistance, the maximum tensile ratio, bread volume and bread score for fertilization were sensitive in the Zhongmai 175, its coefficient of variation was greater than in the Jimai 20, the dough development time, stability time for fertilization were sensitive in the Jimai 20, and its coefficient of variation was greater than in the wheat 175. Nitrogen application to improve the grain yield and major quality traits was better than the single application of phosphorus or potassium treatment alone.

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