Effect Of Nitrogen And Post-anthesis Irrigation On Production And Quality Of High-gluten Wheat

The experiment were conducted from 2006 to 2007 at the experimental farm of Shandong Agricultural University. Wheat cultivar Jimai 20 and Gaocheng 8901 with were chosen in this study.With the nitrogen fertilizer and post-anthesis irrigation,it mostly investigate the influence of photosynehesis and yield and quality of the wheat ,drawing the conclusion that the main influence factors about effect of yield and quality of the strong gluten wheat. The main results were as fellows:1. Effect of different water and nitrogen supply on grain yield.Under no nitrogen (N0)added,the yield of two barietals presented the trend of first increase then decrease of the irrigation.Under the nitrogen fertilizer with the rate 50% to 50% of basic fertilizer to additional fertilizer(N1),the yield of two barietals presented the trend of first decrease then increase with the increase of the irrigation too.The yield of Jimai 20 with two irrigation was highest and the yield of Gaocheng8901 with three irrigation was highest.Under the rate 30% to 70% of nitrogen teatment,the trend was same,so there was no profit by increasing continuously irrigation for higher yield.Under the same irrigation,in general,the yield of two barietals whit the rate 50% to 50% of basic fertilizer to additional fertilizer(N1) was hightest,he rate 30%/70% of nitrogen teatment(N2) was second place,and the last was no nitrogen(N0).Considering the effect of different water and nitrogen supply on grain yield,under the rate 50%/50% nitrogen and two irrigation (60mm),the yield of two barietals was highest.2. Effect of nitrogen and post-anthesis irrigation on content of protein components.For the Jimai 20,under the rate 50%/50% nitrogen(N1) and no nitrogen (N0), content of crude protein components presented the trend of first decrease then increase with the increase of the irrigation.Under the rate 30%/70% (N2), content of crude protein components increased wiht the increase of the irrigation. Under total nigrogen treatment,content of crude protein components of Gaocheng8901 resented the trend of first increase then decrease with the increase of the irrigation.Nitrogen application significantly increased content of crude protein components.There was no significantly difference among three nitrogen treatments.For the Jimai 20,under the rate 30%/70% nitrogen(N2) and no nitrogen (N0),the monomeric protein increased wiht the increase of the irrigation.Under the rate 50%/50% (N1),the monomeric protein presented the trend of first decrease then increase with the increase of the irrigation.Under total nigrogen treatment,insoluble glutenin protein and soluble glutenin protein and polymerization presented the trend of first increase then decrease with the increase of the irrigation.Under the same irrigation,the different nitrogen treatments effected the every protein content very sightly.For Gaocheng 8901,insoluble glutenin protein content presented the trend of first decrease then increase with the increase of the irrigation.soluble glutenin protein content and monomeric protein content increased wiht the increase of the irrigation.Nitrogen application significantly increased soluble glutenin protein content and monomeric protein content and insoluble glutenin protein content and total glutenin protein content.There was no significant difference among N1 and N2.3. Effect of nitrogen and post-anthesis irrigation on quality parametersFor two varieties,wet gluten and stability time and development time presented the trend of first increase then decrease with the increase of the irrigation.Nitrogen application significantly increased wet gluten and prolonged stability and develpoment time.The chang of nitrogen topdressing rate did not significantly effect the wet gluten and stability time and development time of Jmai 20.But,N1 and N2 significantly prolonged the stability time and development time.Hierarchical regression indicated that the effect of total protein content and insoluble glutenin protein content on stability time was greater than other indexs for Jimai 20,and the effect of crude protein content and insoluble glutenin protein content was greatet than other indexs for Gaocheng 8901.So the insoluble glutenin protein content was the important factor.