摘要
研究了省去最后一水对新春9号产量和面包烘焙品质的影响,结果表明,省去最后一水使新春9号的产量和容重有所下降,但有利于抗倒伏、节水和基肥施硫酸钾有改善面包烘焙品质的趋势。
The effect of saving the last water on the yield and baking quality of Xinchun 9 was studied in this experiment. The result showed that the yield and test weight of Xinchun 9 were decreased, but lodging resistance was enhanced. The saving water and basal fertilizer with K_2SO_4 were beneficial to improving the baking quality.
出处
《新疆农业科学》
CAS
CSCD
2004年第6期442-444,共3页
Xinjiang Agricultural Sciences
基金
农业部科技跨越计划项目"新春9号面包强筋小麦生产技术体系试验示范(2001跨5)"
