Effects Of Spraying NPK On The Grain Filling Characteristics And Grain Quality Of Wheat

To improve the wheat yield and quality is the ultimate goal of wheat breeding and cultivation.Among the influencing factors of wheat yield,except for the genetic factors,the grouting intensity played a major role at the filling stage,and the quality of grain filling during this stage also had a great influence on the grain quality of wheat.Along with the wheat phenological development the height of wheat plants gradually increases.At the same time that the topdressing becomes difficult,the soil nutrients are also consumed in large quantities,while the foliar fertilization is not only convenient to implement,but also provides the nutrients needed for wheat growth and development during the filling stage.Therefore,this experiment selected high-quality strong gluten wheat Xi nong538,spraying a certain amount of ammonium nitrate(N),sodium dihydrogen phosphate(P),potassium dihydrogen phosphate(PK),potassium sulfate(K)in the flowering stage,water used as a control to study its effects on grain filling strength,flag leaf antioxidant enzyme activity,1000-grain weight,yield and grain quality in the grain filling stage,aiming at improving the yield and quality of strong gluten wheat by rational spraying of different nutrients.This study will provide a certain theoretical basis for wheat yield and quality improvement.The results showed as following:(1)Spraying a certain amount of N element can significantly improve the grain filling rate and accelerate the increase grain dry weight of wheat at the initial stage of grain filling,shorten the grain filling time,so that wheat can reach the maximum filling speed quickly and accelerate the grain filling.The grouting process lays a good foundation for further enrichment and fullness of wheat grains in the late filling stage.P treatment or K treatment alone did not significantly promote the increase of grain dry weight during grain filling,while PK treatment could greatly improve the maximum grain filling of wheat.The speed and the rate of filling fast increase,and shorten the time required for wheat to reach the maximum filling speed,and increase the grouting strength of wheat.(2)N can enhance the activity of antioxidant enzymes in flag leaves of wheat during grain filling stage,delay the senescence of flag leaf by changing the antioxidant enzymes activity,and then delay the senescence of chlorophyll;P can enhance SOD activity of flag leaf,POD enzyme activity of wheat after flowering.However,there was no significant improvement effect;K treatment had no significant effect on SOD and POD activities of wheat flag leaves;PK treatment could significantly increase flag leaf antioxidant enzymes during grain filling,and slow down the rate of antioxidant enzyme activity in flag leaf at the late filling stage,and then improve Chlorophyll content of flag leaf during grain filling.(3)N treatment significantly increased the 1000-grain weight and yield of wheat grain,which was 4.47% and 9.37% higher than that of the control.The PK treatment significantly increased the 1000-grain weight of wheat grain,which was increased to 5.04%,but there was no significant increase in yield;Treatment and K treatment had no significant effect on 1000-grain weight and yield of wheat kernels.(4)N,P,K and PK treatments can significantly increase the crude protein and starch content in wheat cultivar Xi nong538,and significantly increase the wet gluten and sedimentation value of flour.Enhance the protein and gluten quality,improving flour processing quality;flour drop value has also been significantly improved,but the drop value is maintained between 200-300 s,indicating that spraying N,P,K nutrients can ensure the good quality of the bread,and appropriate reduction the activity of a-amylase,reduces the germination rate of wheat grains,it has good control effect on transportation and storage of wheat after harvest.At the same time,it can significantly improve the dough formation time and stabilization time,reduce the degree of weakening,improve the quality index of the powder,improve the stability of the gluten wheat,improve the stability of the dough,the degree of toughness,toughness,and the strength of the gluten.The resistance to shear degradation is increased,which also means that it can increase the stability of the grain glutenin.