Crops ›› 2023, Vol. 39 ›› Issue (1): 122-128.doi: 10.16035/j.issn.1001-7283.2023.01.018

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Effects of Sowing Methods on Yield and Quality of Different Varieties of Wheat

Wang Yujiao1,2(), Chang Xuhong2, Wang Demei2, Wang Yanjie2, Yang Yushuang2, Shi Shubing1(), Zhao Guangcai2()   

  1. 1College of Agriculture, Xinjiang Agricultural University, Urumqi 830001, Xinjiang, China
    2Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2021-08-27 Revised:2022-10-10 Online:2023-02-15 Published:2023-02-22

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Abstract:

The study of the effects of different sowing methods on the yield and quality of different varieties provides an effective reference for high-yield and high-efficiency wheat cultivation measures. This experiment used a two-factor randomized block design. The sowing methods were uniform sowing (A1) and conventional drill seeding (A2). The wheat varieties were Hengguan 35 (B1), Han 6172 (B2), Lunxuan 103 (B3) and Shimai 25 (B4). The results showed that, the two sowing methods had significant differences in influence on plant traits. The plant height and number of grains per spike of drill sowing were significantly higher than that of uniform sowing. The yield, spike number and 1000-grain weight of uniform sowing were significantly higher than those of drill sowing, and the yield of uniform sowing treatment was 4.42% higher than that of drill sowing treatment. The sowing method had a significant effects on the bulk weight, hardness index, yield rate and 14% water absorption. The bulk weight of wheat under uniform sowing was 2.02 percentage points higher than that of drill sowing. Shimai 25 had the highest yield and Hengguan 35 had better flour quality. The yields of Hengguan 35, Han 6172 and Lunxuan 103 under uniform sowing were higher, and the farinogram quality index of Han 6172 was better.

Key words: Wheat, Uniform sowing, Drill sowing, Yield, Quality

Table 1

Basic nutrient contents of tested soil"

土层
Soil layer (cm)		 有机质
Organic matter (g/kg)		 全氮
Total N (g/kg)		 碱解氮
Available N (mg/kg)		 速效磷
Available P2O5 (mg/kg)		 速效钾
Available K2O (mg/kg)
0~20 19.86 0.81 70.84 9.65 103.00
20~40 18.49 0.76 66.01 6.18 102.00

Table 2

The performance and variation of agronomic characteristics of different sowing methods and varieties"

处理
Treatment		 株高
Plant
height (cm)		 穗长
Ear length
(cm)		 产量
Yield
(kg/hm2)		 穗数
Spike number
(×104/hm2)		 千粒重
1000-grain
weight (g)		 穗粒数
Number of grains
per spike		 经济系数
Economic
coefficient
播种方式Sowing method A1 64.61b 6.82a 4663.89a 468.45a 32.89a 31.87a 0.42a
A2 66.16a 7.07a 4466.67b 460.75b 31.25b 32.38a 0.40a
品种Variety B1 64.58c 6.78b 4688.89b 431.83c 32.50b 33.92a 0.37c
B2 66.25b 7.39a 4333.33c 462.28b 32.07c 31.77b 0.42ab
B3 63.30d 6.26c 3922.22d 470.61b 29.60d 30.77c 0.39bc
B4 67.41a 7.34a 5316.67a 493.67a 34.12a 32.03b 0.46a
平均值Mean 65.38 6.94 4881.08 456.43 32.07 33.40 0.41
标准差Standard deviation 2.03 0.61 603.76 46.48 2.03 2.05 0.05
变异系数Coefficient of variation (%) 3.10 8.73 12.37 10.18 6.34 6.13 12.13

Fig.1

The effects of sowing methods on wheat protein and its components Different lowercase letters indicate significant difference at the 0.05 level. The same below"

Fig.2

Comparison of protein and its components among different varieties"

Table 3

The effects of sowing methods and varieties on grain quality"

处理
Treatment		 容重
Bulk weight
(g/L)		 硬度
Hardness
index		 沉降值
Sedimentation
(mL)		 湿面筋含量
Wet gluten
content (%)		 干面筋含量
Dry gluten
content (%)		 面筋指数
Gluten
index (%)
播种方式Sowing method A1 764.67a 64.05a 29.83a 36.65a 12.89a 66.93a
A2 760.25b 64.21a 30.54a 37.18a 12.62a 69.17a
品种Variety B1 762.50b 63.25c 33.42a 39.53a 13.79a 77.39a
B2 780.33a 64.47b 33.83a 33.56c 11.42b 72.88ab
B3 753.33c 65.60a 30.00b 36.02b 11.69b 69.79b
B4 753.67c 63.20c 23.50c 38.56a 14.12a 52.15c
平均值Mean 762.46 64.13 30.19 36.92 12.76 68.05
标准差Standard deviation 12.70 1.08 4.45 2.71 1.52 10.45
变异系数Coefficient of variation (%) 1.67 1.68 14.74 7.35 11.93 15.36

Table 4

The effects of sowing methods and varieties on milling quality and dough flour properties"

处理
Treatment		 出粉率
Flour yield
(%)		 14%吸水率
14% water
absorption (%)		 面团形成时间
Dough development
time (min)		 稳定时间
Stabilization
time (min)		 弱化度ICC
Weakening degree
ICC (FU)		 粉质指数
Farinogram
quality index
播种方式Sowing method A1 66.70a 59.79b 4.63a 6.03a 89.17a 93.83a
A2 64.68b 60.04a 4.71a 6.06a 86.00a 94.00a
品种Variety B1 69.54a 62.10a 6.58a 6.93b 77.00c 116.50b
B2 68.63b 59.57c 5.00b 11.37a 47.50d 144.00a
B3 63.23c 60.88b 4.48c 3.43c 108.67b 69.33c
B4 61.37d 57.12d 2.62d 2.45d 117.17a 45.83d
平均值Mean 65.69 59.92 4.67 6.05 87.58 93.92
标准差Standard deviation 4.01 1.93 1.52 3.67 28.76 40.86
变异系数Coefficient of variation (%) 6.10 3.22 32.54 60.77 32.84 43.50

Table 5

The performance of wheat plant traits, yield and its components under different combinations treatment"

处理
Treatment		 株高
Plant height
(cm)		 穗长
Ear length
(cm)		 产量
Yield
(kg/hm2)		 穗数
Spike number
(×104/hm2)		 千粒重
1000-grain
weight (g)		 穗粒数
Number of grains
per spike		 经济系数
Economic
coefficient
A1B1 63.55c 6.40b 4855.55b 428.89d 34.30a 33.70a 0.36c
A2B1 65.60b 7.16a 4522.22c 434.78d 30.69c 34.13a 0.37bc
A1B2 64.27c 7.27a 4500.00c 486.78b 33.29b 30.73c 0.44ab
A2B2 68.24a 7.50a 4166.66d 437.78d 30.85c 32.80ab 0.40bc
A1B3 63.33c 6.27b 3988.89de 456.11c 29.26e 32.17b 0.40bc
A2B3 63.27c 6.25b 3855.56e 485.11b 29.94d 29.37d 0.39bc
A1B4 67.28a 7.33a 5311.11a 502.00a 34.72a 30.87c 0.48a
A2B4 67.53a 7.35a 5322.22a 485.33b 33.52b 33.20ab 0.45ab
F值F-value A ** NS ** * * NS **
B ** ** ** ** ** ** **
A×B ** NS ** ** ** ** **

Fig.3

The effects of different combinations treatment on protein and its components"

Table 6

Comparison of grain quality in each combination treatment"

处理
Treatment		 容重
Bulk density (g/L)		 硬度
Hardness (%)		 沉降值
Sedimentation (mL)		 湿面筋含量
Wet gluten content (%)		 干面筋含量
Dry gluten content (%)		 面筋指数
Gluten index (%)
A1B1 764.00c 63.50e 31.67cd 40.37a 14.13a 75.25ab
A2B1 761.00de 63.00f 35.17a 38.68ab 13.45ab 79.53a
A1B2 785.33a 64.67c 34.50ab 32.20d 11.23c 74.32abc
A2B2 775.33b 64.27d 33.17bc 34.91c 11.61c 71.44bc
A1B3 747.33f 65.30b 29.00e 35.22c 11.26c 67.77c
A2B3 759.33e 65.90a 31.00d 36.82bc 12.11bc 71.80bc
A1B4 762.00cd 62.73f 24.17f 38.81ab 13.29ab 50.40d
A2B4 745.33f 63.67e 22.83f 38.32ab 14.94a 53.91d
F值F-value A ** NS NS NS NS NS
B ** ** ** ** ** **
A×B ** ** ** NS NS NS

Table 7

Comparison of flour quality and dough quality characteristics among different combination treatments"

处理
Treatment		 出粉率
Flour yield
(%)		 14%吸水率
14% water
absorption (%)		 面团形成时间
Dough development
time (min)		 稳定时间
Stabilization
time (min)		 弱化度ICC
Weakening
degree ICC (FU)		 粉质指数
Farinogram
quality index
A1B1 72.75a 61.50b 5.93b 5.73d 85.00d 102.33c
A2B1 66.34d 62.70a 7.23a 8.13c 69.00e 130.67b
A1B2 69.16b 59.80d 5.40c 12.43a 44.33f 158.33a
A2B2 68.10c 59.33e 4.60d 10.30b 50.67f 129.67b
A1B3 60.48g 60.70c 4.57d 3.60e 113.00b 68.33d
A2B3 62.25f 61.07c 4.40d 3.27e 104.33c 70.33d
A1B4 64.42e 57.17f 2.63e 2.37f 114.33ab 46.33e
A2B4 62.04f 57.07f 2.60e 2.53f 120.00a 45.33e
F值F-value A ** NS NS NS NS NS
B ** ** ** ** ** **
A×B ** ** ** ** ** **
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