Dynamic Formation Of Quality Properties And The Effect Of Nitrogen And Phosphorus Supply And Meteorological Factors On Processing Quality In Spring Wheat

The studies were carried out in Harbin from 2001 to 2002 and aimed at the dynamic formation of quality properties in genotypes with different quality, the effect of nitrogen, phosphorus and meteorological factors in regulating processing quality, the climate potential in quality of genotype, the differences of quality properties of flour grades and end-products as well as the effect of NP level and meteorological factors on processing quality in spring wheat.The results showed that the dynamic change of primary quality properties (protein content, sedimentation value, falling number, gluten quantity and quality) with days after anthesis could be fixed with the third-power curve. The dynamic accumulation curve of grain protein content was concave hi shape, and the dynamic accumulation curves of sedimentation value, falling number, and gluten quality were all convex showed increasing up firstly and then down. And the gluten quantity had the same curve in shape but increasing continuously. Dynamic formation of quality properties was most sensitively affected by environmental factors 15-25 days post-anthesis. NP level and meteorological factors changed the relationships among quality properties of wheat with different genotypes, and the effect of meteorological factors was more significant than that of NP.The difference of quality properties between genotypes not only showed during the period of dynamic formation, but also after-ripening of grain and flour. And can be distinguished in end-product. The bread quality of Wildcat was the best, then NE7742, and NKH9 the poor. And NE7742, Wildcat and NKH in noodle quality. The relationships among bread quality scores were more stable when compared with noodle in different genotypes along with the change of environment factors. There were differences between M1-flour and M2-flour in quality properties in genotypes differing in quality properties. And M2-flour was better than M1 -flour.In different grade flours, protein content, gluten quality and quantity of the three genotypes all were affected positively along with increasing nitrogen supply when phosphorus was in middle level, whereas sedimentation value and falling number of the genotypes with high protein content were affected positively and negatively in low protein genotype. Elasticity, extensibility, tenacity and power of dough increased with the increase of N supply. Dough maximum resistance and pressure decline value of the genotypes with high gluten were positively affected and negatively in stable time, and incontrast in med-strong and low gluten. With increasing the level of nitrogen supply, bread baking performance of Wildcat increased and that of NE7742 and NK9 decreased. And noodle performance increased in all three genotypes.When nitrogen fertilizer was in middle and low level, with increasing phosphorus ratio(from 1: 1 to 1: 1.5 and 1: 2.0),sedimentation value and gluten increased in three genotypes, and protein content of high protein genotypes increased or showed the change of curve, whereas protein content of low protein genotypes varied differently. Gluten quantity and falling number of different grade flours and genotypes varied differently with the ratio of nitrogen and phosphorus. By increasing properly the ratio of phosphorus, traits and power of dough, the maximum resistance as well as development and stable time of dough increased and the pressure decline value decreased obviously. The bread baking performance and noodle quality of high protein genotypes increased with increasing properly P supply, but decreased with increasing improperly P supply.The effects of the increased nitrogen or phosphorus supply on quality properties in its lower basic fertility were more significant than in its higher basic fertility. The quality properties changes of Ml milled-flour with the levels of nitrogen or phosphorus were partly different from that of M2 milled-flour. The effects of the increased nitrogen or phosphorus on sedimentation value as well as gluten quantity and quality of M2 mil...