Crops ›› 2023, Vol. 39 ›› Issue (1): 212-218.doi: 10.16035/j.issn.1001-7283.2023.01.032

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Regulatory Effects of Different Nitrogen Management Methods on Quality of Strong and Medium-Strong Gluten Wheat

Jin Haiyang1(), Zhang Suyu1,2(), Cui Jingyu1, Li Xiangdong1(), Yue Junqin1, Zhang Deqi1, Yang Cheng1, Fang Baoting1, Wang Hanfang1, Qin Feng1   

  1. 1Wheat Research Institute, Henan Academy of Agricultural Sciences/Scientific Observing and Experimental Station of Crop Cultivation in Central Plain, Ministry of Agriculture and Rural Affairs/Henan Province Engineering Research Center of Wheat Yield-Quality Simultaneous Improvement, Zhengzhou 450002, Henan, China
    2Shangqiu Academy of Agricultural and Forestry Sciences, Shangqiu 476000, Henan, China
  • Received:2022-03-26 Revised:2022-09-27 Online:2023-02-15 Published:2023-02-22

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Abstract:

The aim of this study was to clarify the effects of different nitrogen managements on the yield and quality of high-quality wheat. With strong gluten wheat Zhengmai 366 and medium-strong gluten wheat Zhengmai 7698 as materials, four nitrogen managements were set up, including no nitrogen (N0), basal nitrogen N 210kg/ha (N210+0), basal nitrogen N 150kg/ha+topdressing nitrogen N 60kg/ha (N150+60), and basal nitrogen N 150kg/ha+topdressing nitrogen N 120kg/ha (N150+120). The yield, grain and flour quality of wheat under different nitrogen managements were analyzed for three consecutive years. The results showed that, the effects of different nitrogen managements on the yield and quality varied greatly in different years. In high-yield years (2018-2019), the grain yield and protein yield under N150+60 treatment were higher than that of other treatments. The wet gluten contents of the two cultivars in 2017-2018 and Zhengmai 7698 in 2019-2020 under the N150+120 treatment were significantly higher than N150+60 and N0 treatments. The dough stability time of the two cultivars under N150+60 or N150+120 treatment were longer among those under different nitrogen managements. In 2019-2020, N150+60 treatment significantly increased the dough maximum resistance of Zhengmai 366 compared with other treatments. In 2018-2019 and 2019-2020, compared with N210+0 and N0 treatments, N150+60 and N150+120 treatments significantly increased the dough maximum resistance of Zhengmai 7698. In summary, the wheat quality indicators of grain protein content, protein yield, wet gluten content of wheat flour, dough stability time and dough maximum resistance were greatly affected by different types of cultivars, at the same time, had response to different nitrogen managements. The regulatory effects of different nitrogen managements on wheat quality varied greatly in different years.

Key words: Nitrogen fertilizer, Strong gluten wheat, Medium-strong gluten wheat, Yield, Flour quality

Table 1

Effects of different nitrogen managements on wheat grain yield and its components"

年度
Year		 品种
Cultivar		 氮肥
Nitrogen		 籽粒产量
Grain yield (kg/hm2)		 穗数
Number of spikes (×104/hm2)		 穗粒数
Grains per spike		 千粒重
1000-grain weight (g)
2017-2018 郑麦366 N0 5151.94e 629.29a 27.36c 35.34f
N210+0 5488.62cd 660.61a 26.37c 38.37cde
N150+60 5628.50bc 565.66bc 33.09ab 36.72ef
N150+120 5839.55a 568.69b 31.37b 40.12abc
郑麦7698 N0 4942.38f 471.71d 32.50b 37.22def
N210+0 5731.13ab 510.54cd 35.11a 38.79bcd
N150+60 5319.51de 492.18d 32.55b 41.43a
N150+120 5291.28e 504.58d 31.40b 40.72ab
2018-2019 郑麦366 N0 9087.23c 624.80ab 42.13cd 39.74c
N210+0 9702.72ab 639.20a 43.21cd 41.96b
N150+60 9859.41a 618.93abc 42.23cd 44.68a
N150+120 9528.02ab 611.33abc 41.53d 45.09a
郑麦7698 N0 9034.89c 596.00bcd 43.52bcd 40.32bc
N210+0 9313.84bc 610.00abc 43.87abc 41.57bc
N150+60 9882.92a 586.67cd 45.31ab 45.45a
N150+120 9115.29c 561.67d 45.90a 42.36b
2019-2020 郑麦366 N0 4719.38c 419.17b 37.96c 36.30d
N210+0 7841.65b 599.83a 40.39b 38.20c
N150+60 8624.14a 590.50a 42.92a 40.61b
N150+120 8634.45a 590.25a 42.55a 41.13ab
郑麦7698 N0 4359.69c 354.67c 36.26d 40.62b
N210+0 8670.10a 579.00a 42.21a 41.65ab
N150+60 8481.35a 545.58a 42.93a 42.78a
N150+120 8477.21a 570.75a 42.90a 40.93b

Table 2

Effects of different nitrogen managements on protein content and protein yield of wheat grain"

品种
Cultivar		 氮肥
Nitrogen		 蛋白质含量Protein content (%) 蛋白质产量Protein yield (kg/hm2)
2017-2018 2018-2019 2019-2020 2017-2018 2018-2019 2019-2020
郑麦366
Zhengmai 366		 N0 18.10ab 14.93b 14.60bc 932.50bc 1356.72d 689.03d
N210+0 18.43a 15.73ab 15.10ab 1011.55ab 1526.24ab 1184.09c
N150+60 18.23ab 15.83ab 15.17ab 1026.08a 1560.74a 1308.28ab
N150+120 18.23ab 16.23a 15.41a 1064.55a 1546.40ab 1330.57a
郑麦7698
Zhengmai 7698		 N0 16.77c 13.23c 12.80d 828.84d 1195.32e 558.04e
N210+0 16.50c 15.00b 14.04c 945.64bc 1397.08cd 1217.28bc
N150+60 16.87c 14.97b 14.51bc 897.40cd 1479.47bc 1230.64bc
N150+120 17.07bc 14.93b 15.19ab 903.22cd 1360.91d 1287.69ab

Table 3

Effects of different nitrogen managements on wet gluten content of wheat flour %"

品种
Cultivar		 氮肥
Nitrogen		 湿面筋含量Wet gluten content
2017-2018 2018-2019 2019-2020
郑麦366
Zhengmai 366		 N0 36.97c 31.57ab 30.67b
N210+0 38.33ab 31.57ab 32.10ab
N150+60 37.37bc 32.97ab 32.50a
N150+120 39.13a 33.87a 33.17a
郑麦7698
Zhengmai 7698		 N0 34.60f 24.73d 27.33c
N210+0 35.67de 30.27bc 31.70ab
N150+60 34.97ef 28.07c 30.70b
N150+120 36.40cd 30.20bc 32.63a

Table 4

Effects of different nitrogen managements on sedimentation index of wheat flour mL"

品种
Cultivar		 氮肥
Nitrogen		 沉淀指数Sedimentation index
2017-2018 2018-2019 2019-2020
郑麦366
Zhengmai 366		 N0 69.67a 70.00b 76.00a
N210+0 65.00bcd 75.67a 75.33a
N150+60 67.00abc 77.33a 76.67a
N150+120 67.67ab 76.00a 72.67ab
郑麦7698
Zhengmai 7698		 N0 58.00e 61.00d 64.00c
N210+0 64.00cd 63.33cd 67.00bc
N150+60 63.00d 63.33cd 70.67ab
N150+120 62.67d 66.67bc 73.33a

Table 5

Effects of different nitrogen managements on dough stability time of wheat flour min"

品种
Cultivar		 氮肥
Nitrogen		 面团稳定时间Dough stability time
2017-2018 2018-2019 2019-2020
郑麦366
Zhengmai 366		 N0 6.00c 9.03c 4.53c
N210+0 7.40a 9.40c 4.57c
N150+60 7.63a 10.50b 5.60ab
N150+120 7.07ab 11.53a 4.73bc
郑麦7698
Zhengmai 7698		 N0 3.83e 5.23e 4.83bc
N210+0 4.93d 5.30e 5.57abc
N150+60 6.17bc 6.57d 6.07a
N150+120 5.00d 6.73d 6.40a

Table 6

Effects of different nitrogen managements on dough extensibility energy and maximum resistance of wheat flour"

品种
Cultivar		 氮肥
Nitrogen		 拉伸能量Extensibility energy (cm2) 最大拉伸阻力Maximum resistance (EU)
2017-2018 2018-2019 2019-2020 2017-2018 2018-2019 2019-2020
郑麦366
Zhengmai 366		 N0 122.67b 87.67b 49.33cd 422.00abc 418.00b 260.00cd
N210+0 130.67ab 92.67ab 52.00bc 512.00a 458.00a 271.00c
N150+60 138.33a 95.33a 55.00b 524.00a 474.67a 312.67b
N150+120 127.33b 96.67a 53.33bc 459.00ab 470.33a 270.00c
郑麦7698
Zhengmai 7698		 N0 72.33e 43.33d 44.67d 263.67d 266.00d 229.67d
N210+0 85.00d 45.67d 53.67bc 340.33cd 269.67d 264.00cd
N150+60 96.67c 56.33c 58.67b 371.67bcd 327.33c 310.67b
N150+120 80.67de 56.67c 66.67a 302.67d 343.67c 351.00a
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