• ISSN 1008-505X
  • CN 11-3996/S
董明, 王琪, 周琴, 蔡剑, 王笑, 戴廷波, 姜东. 花后5天喷施锌肥有效提高小麦籽粒营养和加工品质[J]. 植物营养与肥料学报, 2018, 24(1): 63-70. DOI: 10.11674/zwyf.17106
引用本文: 董明, 王琪, 周琴, 蔡剑, 王笑, 戴廷波, 姜东. 花后5天喷施锌肥有效提高小麦籽粒营养和加工品质[J]. 植物营养与肥料学报, 2018, 24(1): 63-70. DOI: 10.11674/zwyf.17106
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DONG Ming, WANG Qi, ZHOU Qin, CAI Jian, WANG Xiao, DAI Ting-bo, JIANG Dong. Efficient promotion of the nutritional and processing quality of wheat grain by Zn forliar spraying at 5 days after anthesis[J]. Journal of Plant Nutrition and Fertilizers, 2018, 24(1): 63-70. DOI: 10.11674/zwyf.17106
Citation: DONG Ming, WANG Qi, ZHOU Qin, CAI Jian, WANG Xiao, DAI Ting-bo, JIANG Dong. Efficient promotion of the nutritional and processing quality of wheat grain by Zn forliar spraying at 5 days after anthesis[J]. Journal of Plant Nutrition and Fertilizers, 2018, 24(1): 63-70. DOI: 10.11674/zwyf.17106
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花后5天喷施锌肥有效提高小麦籽粒营养和加工品质

Efficient promotion of the nutritional and processing quality of wheat grain by Zn forliar spraying at 5 days after anthesis

    摘要
  • 摘要:
    目的 锌是小麦生长发育所必需的微量元素之一，本试验旨研究不同生育阶段叶面喷施锌肥对小麦籽粒营养品质及加工品质的影响。
    方法 以小麦品种‘扬麦16’为材料，于2013—2015年开展了田间试验。试验设拔节期和花后5天喷施锌肥两个处理，以不喷施锌肥 (CK) 为对照，分析了小麦锌的积累、籽粒营养品质和加工品质。
    结果 与对照处理相比，拔节期和花后5天喷锌处理小麦面粉锌含量显著提高，分别提高了27.2%和57.8%。拔节期和花后5天喷锌小麦籽粒总蛋白、蛋白组分、麦谷蛋白大聚合体 (GMP) 和高/低分子量麦谷蛋白亚基 (HMW-GS/LMW-GS) 含量显著提高 (P < 0.05)，面粉总蛋白含量分别较对照提高了4.2%和10.3%。成熟期茎、叶、颖壳等器官氮含量也提高，花后5天喷锌处理与对照比较差异显著 (P < 0.05)，喷锌对锌积累量的影响与含量趋势一致。叶面喷施锌肥还显著提高面粉干、湿面筋含量和面筋指数，拔节期和花后5天喷锌处理干面筋含量分别比对照增加17.3%和23.9%，湿面筋含量分别增加15.4%和20.1%。喷锌处理面包体积增大，拔节期和花后5天喷锌处理增幅分别为16.3%和20.0%，而面包的硬度分别下降了13.5%和26.2%，咀嚼性分别下降了6.8%和24.3% (P < 0.05)，改善了烘焙品质。
    结论 花后5天喷锌比拔节期喷锌对小麦籽粒品质影响更大，对小麦籽粒加工品质的改善效果也更明显。锌可促进花后同化氮素在籽粒中的积累是其影响小麦籽粒营养品质和加工品质的主要原因。

     

    Abstract:
    Objectives Zn is one of the essential trace elements to wheat growth and development. The objective of our study was to investigate the effect of zinc application on grain quality of wheat.
    Methods Field experient was conducted in 2013–2014 and 2014–2015 using wheat cultivar ‘Yangmai 16’ as materials. There were three treatments, no Zn fertilizer (CK), spraying Zn at the jointing stage (JS) and spraying Zn at 5 days after anthesis (5DAA). The Zn accumulation, grain nutritional quality and processing quality were determined.
    Results Compared to CK, spraying Zn significantly increased Zn contents in wheat flour, and the increments were 27.2% and 57.8% in treatments of spraying Zn fertilizer at JS and spraying Zn fertilizer at 5DAA, respectively. Spraying Zn promoted the accumulation of nitrogenous substances, the contents of total protein, protein components, glutenin polymer (GMP), high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) were significantly increased (P < 0.05). The total grain protein contents were increased by 4.2% and 10.3% in the treatments of spraying Zn fertilizer at JS and at 5DAA, respectively. The nitrogen contents of stems, leaves, glumes and grains at the maturity were also increased by Zn, especially in the treatment of spraying Zn fertilizer at 5DAA (P < 0.05). Spraying Zn fertilizer also significantly increased dry gluten content and wet gluten content in flour. The dry gluten contents in the JS and 5DAA treatments were increased by 17.3% and 23.9%, respectively, and the wet gluten contents were increased by 15.4% and 20.1%, respectively. Meanwhile, Zn also increased the bread volume, with increments of 16.3% and 20.0% in the treatments of JS and 5DAA. The hardness and chewiness were decreased markedly. The decrements in hardness were 13.5% and 26.2%, and the decrements in chewiness were 6.8% and 24.3%, respectively.
    Conclusions Forliar spraying of Zn can improve wheat grain quality, and the effect is more significant when sprayed at the grain filling stage, ie. 5 days after anthesis. The main reason is that later Zn application is more efficient in promoting assimilated nitrogen accumulation in wheat grain after anthesis.

     

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