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王云赫,范仲卿,郭新送,李学峰,宋小伟,杨 猛,丁方军.腐植酸对不同筋度小麦品种生长特性、产量和品质的影响[J].麦类作物学报,2022,(10):1240
腐植酸对不同筋度小麦品种生长特性、产量和品质的影响
Effect of Humic Acid on Growth Characteristics,Yield and Quality of Wheat Varieties with Different Gluten
  
DOI:10.7606/j.issn.1009-1041.2022.10.08
中文关键词:  不同筋度小麦  腐植酸  生长特性  产量  品质
英文关键词:Wheat with different gluten  Humic acid  Growth characteristics  Production  Quality
基金项目:山东省重大科技创新工程项目(2019JZZY010713);国家自然科学基金项目(32030081)
作者单位
王云赫,范仲卿,郭新送,李学峰,宋小伟,杨 猛,丁方军 (1.山东农业大学作物生物学国家重点实验室山东泰安 2710182.山东农大肥业科技股份有限公司,山东泰安 271000) 
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中文摘要:
      为明确腐植酸施用量对不同筋度小麦品种生长特性、产量与籽粒品质的影响,以中筋小麦品种山农38、中强筋小麦品种山农47及强筋小麦品种济麦44为供试材料,设置0、75、150、300、600 kg·hm-2共5个腐殖酸处理(分别用F0、F1、F2、F3、F4表示),分析了不同基施腐植酸施用量对不同筋度小麦品种生长特性、产量与籽粒品质相关指标的效应。结果表明:(1)施用腐植酸能够显著提高供试小麦品种的株高、穗长、产量、湿面筋含量、沉降值、稳定时间,增加小麦旗叶的SPAD值,对小麦的成穗率、千粒重、籽粒总淀粉含量、直链淀粉含量、支链淀粉含量及直/支比没有显著影响。(2)施用腐植酸能够显著增加中筋小麦品种山农38的最大分蘖数、有效穗数、籽粒硬度、形成时间;显著提高中强筋小麦品种山农47的有效穗数;显著提高强筋小麦品种济麦44的穗粒数、籽粒蛋白质含量。腐植酸对不同筋度小麦品种生长特性、产量和品质相关指标的影响存在差异。
英文摘要:
      In order to clarify the effects of humic acid application on the growth characteristics,yield and grain quality of wheat,taking a medium gluten wheat variety Shannong 38,a medium strong gluten wheat variety Shannong 47 and a strong gluten wheat variety Jimai 44 as test materials,five humic acid treatments were conducted:0,75,150,300 and 600 kg·hm-2,designated as F0,F1,F2,F3 and F4,respectively,to determine the effects of different basal humic acid application rates on growth characteristics,yield and grain quality of wheat varieties with different gluten. The results show that the application of humic acid significantly improved the plant height,ear length,yield,wet gluten content,sedimentation value and stability time of the tested wheat varieties,and improved the SPAD value of wheat flag leaves. There was no significant effect on the ear rate,1 000-grain weight,total starch content,amylose content,amylopectin content and amylose/amylopectin ratio of wheat. The application of humic acid significantly improved the maximum tillers,effective panicles,grain hardness and dough development time of Shannong 38. The effective panicles of Shannong 47 were significantly increased. The number of grains per spike and protein content of Jimai 44 were significantly increased. The effects of humic acid on the growth characteristics,yield and quality of wheat varieties with different gluten were different.
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