Keywords

Winter Wheat, Nitrogen Fertilizer, Protein Content, Protein Components, Flour Color

Abstract

In order to explore the regulatory effects of different nitrogen application rates on wheat grain yield, protein content, protein components, and flour color, and to clarify the relationship between protein content, protein components, and flour color, two types of gluten types were conducted in Zhengzhou, Henan for two years. Fixed-site experiments on different nitrogen application levels of wheat varieties (Zhengmai 366 and Aikang 58). The results showed that wheat grain yield, protein yield and protein content all increased significantly with the increase in nitrogen application, and the results were consistent in both years. The optimal nitrogen application rate to increase the yield and quality of strong-gluten wheat Zhengmai 366 is N225kg/hm2, while that of medium-gluten wheat Aikang 58 is N150~225kg/hm2. The variation amplitude of each component of protein with the increase of nitrogen application rate was different among different varieties. As the amount of nitrogen application increases, the pink color brightness (L* value) of the two wheat varieties decreases, and the redness (a* value) increases. Correlation analysis showed that the pink color brightness (L* value) was significantly negatively correlated with the protein and gliadin content (P¡Ü0.05), and the redness (a* value) was extremely significantly positively correlated with the protein and protein component content (P¡Ü0.05). P¡Ü0.01), yellowness (b* value) only showed a very significant negative correlation with globulin content (P¡Ü0.01). Therefore, the amount of nitrogen application significantly affects the grain yield and protein content of wheat, and the effect of nitrogen application amount on the pink color of wheat varies between different varieties and years.

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Original research done by Zhang Meiwei, Wang Chenyang, Guo Tiancai, Ma Dongyun, Zhu Yunji

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