Effects of N and K nutrition on yield and qualities of bread wheat

Field experiment was carried out to investigate the effect ofN and K nutrition on yield and qualities in bread wheat Long94-4083 The results showed that the effects of N and K nutrition on wheat growth, nutrient uptake, yield and quality were obvious Application of N and K at an appropriate rate and ratio enhanced wheat height, dry weight, and number of productive tillers, spike length, grain number,1000 grain weight, and N, P and K absorption The grain yield increased with the increase of N and K application rates The highest yield was attained by the treatment of N112.5K75 The results of quality analyses indicated that the crude protein, wet gluten, sedimentation value and stable time also increased with the increase of N and K application rates Among all treatments, the treatment of N112.5K75 got higher contents of crude protein, wet gluten, and sedimentation value and a longer stable time It was demonstrated that only the treatment of appropriate rate and the appropriate ratio of N and K could obtain a higher yield and improve wheat quality