摘要
为探讨施氮量对高地力条件下冬小麦花后氮代谢特征及产量的影响,以矮抗58为供试材料,采用大田试验法,研究了0、150、200、250和300 kg.hm-2施氮水平对小麦花后旗叶和籽粒GS活性、游离氨基酸含量、籽粒产量和蛋白质含量及小麦成熟后0-100 cm土壤各层硝态氮积累量的影响。结果表明,施氮量达200 kg.hm-2时能够显著提高旗叶和籽粒中GS活性及游离氨基酸含量,但与250和300 kg.hm-2的施氮量处理间差异不显著;小麦成熟后随着施氮量的增加,0~100 cm土层内硝态氮的残留量上升,小麦成穗数增加,千粒重下降,籽粒蛋白质含量提高;小麦产量在施氮200 kg.hm-2时为最高,在施氮300 kg.hm-2时最低,说明在高地力条件下,小麦实现高产的适宜施氮量为200 kg.hm-2。
This study was to investigate the effects of nitrogen fertilizer on the characteristic of nitrogen metabolism after anthesis and yield of wheat grown under high fertility soil.The effects of five N application levels（0,150,200,250 and 300 kg·hm-2） on GS activity,free amino acid content,yield and protein content in the flag leaf and kernel,and NO3-N content in different soil layers from 0 to 100 cm were investigated with aikang-58 as tested material under field condition.The results indicated that the 200 kg·hm-2 N application can greatly improve the GS activity,free amino acid content in the flag leaf and kernel.There was no significant difference between the 250 kg·hm-2,300 kg·hm-2 and 200 kg·hm-2 N application levels.After harvest of wheat,the residue of NO3-N content in different soil layers from 0 to 100cm increased with the increase of N fertilization rate.The spike number and grain protein improved with the increase of N fertilization rate,but the 1000-kernel weight decreased with the increase of N fertilization rate.The highest yield（9 529.35 kg·hm-2） was achieved under the 200 kg·hm-2 N application,and the middle yield was achieved under the 250 kg·hm-2 N application,and the lowest yield was achieved under the 300 kg·hm-2 N application.The yield under 300 kg·hm-2 N application was significantly less than that under 200 kg·hm-2 and 250 kg·hm-2.So,the 200 kg·hm-2 was recommend as the optimal N application for the ultimate goal of achieving high-yield.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2011年第5期882-886,共5页
Journal of Triticeae Crops
基金
农业部行业专项(201103001)
河南省小麦产业技术体系项目(S2010-01-04)
关键词
冬小麦
施氮量
氮代谢
产量
Winter wheat
Nitrogen fertilizer rate
Nitrogen metabolism
Grain yield
