Study on the effect of planting density on the accumulation,distribution of nitrogen and grain protein in winter wheat of two spike types | 种植密度对不同穗型冬小麦氮素积累和分配及子粒蛋白质含量的影响

中国人. 在大田试验条件下,研究了种植密度对两种穗型冬小麦品种氮的积累、分配及子粒蛋白质含量的影响.结果表明,在整个生育期间,大穗型品种兰考矮早八植株氮积累量分别在越冬期―返青期内和开花期―成熟期内出现2个高峰,而多穗型品种豫麦49―198在生育前期较慢,后期则较快,且2个品种均在拔节期―开花期内以最低密度水平的C1处理（300×104.hm-2）和B1（75×104.hm-2）处理植株氮积累量最高.成熟期子粒氮积累量均以最低的密度处理表现最高,最高的密度处理表现最低;2个种穗型品种花后氮积累对子粒氮贡献率的最大值分别出现在C1处理和B3处理.大穗型品种兰考矮早八成熟期子粒产量和蛋白质产量分别以C2处理（375×104hm-2）和C4（525×104.hm-2）处理最高,其面团形成时间和稳定时间以C1（300×104.hm-2）处理条件下最长;多穗型品种豫麦49-198成熟期子粒产量和蛋白质含量均以B2处理（150×104.hm-2）最高,面团形成时间和稳定时间则以最高密度的B4处理（300×104.hm-2）最长.[著者文摘]

英语. Two spike-type winter wheat cultivars were used to investigate effects of planting density on the accumulation,distribution of nitrogen and grain protein under field experiments.The results indicated that in the whole stage,the accumulation of nitrogen in plant peaked in over-winter to reviving and anthesis to maturity,respectively,for Lankaoaizao 8 a large-spike cultivar.While for Yumai49-198, a multi-spike cultivar,the accumulation of nitrogen in plant was slow in the early stage but faster in late stage.Meanwhile,both the two cultivar peaked under the lowest density treatment,C1（300×104・hm-2）and B1（75×104・hm-2）,during jointing to anthesis.The amount of nitrogen accumulation in grain at the maturing stage was highest under the lowest planting density,and lowest under highest planting density of the two cultivars;the rate of N allocation to leaf was lowest at the maturing stage;the contribution proportion of N accumulation after anthesis to grain was highest under C1 and B3 treatments.For Lankaoaizao8,the C2（375×104・hm-2）treatment was favorable to the grain yield,but the C4（525×104・hm-2）was favorable to protein yield,meanwhile,the C1（300×104・hm-2）treatment was favorable to dough development time and dough stability time;and for Yumai49-198 the B2（150×104・hm-2） treatment was favorable to the grain yield and protein yield,but the B4（300×104・hm-2）treatment was favorable to dough development time and dough stability time.[著者文摘]