摘要： 为研究伴生麦与普通小麦在形态、产量和品质性状间的差异，以普通小麦品种矮抗58和3个伴生麦品种W14、W15、W18为供试材料进行研究。设置水分处理（主区）和施氮量（副区）的裂区试验，其中水分处理设正常水分和渍水2个水平，施氮量设置不施氮（N₀）、正常施氮（225 kg/hm²，即N₂₂₅）和过量施氮（300 kg/hm²，即N₃₀₀）3个水平，结果表明，正常水肥管理下，伴生麦的分蘖数较多且茎粗较小，其株高是普通小麦的1.5~2.4倍，而产量却不足普通小麦的1/2，此外，伴生麦品种W14、W15、W18的籽粒蛋白质含量、湿面筋含量和吸水量等品质指标均高于普通小麦。施氮可提高普通小麦及伴生麦的穗粒数、产量、籽粒蛋白质含量、湿面筋含量、吸水量、形成时间、稳定时间、出粉率、拉伸能量、恒定变形拉伸阻力、延伸度和最大拉伸阻力，正常施氮（225 kg/hm²）使普通小麦和伴生麦千粒质量、产量、容重和硬度达到最高。水分对普通小麦和伴生麦的形态及产量影响较小，但对籽粒品质影响显著。综上所述，水分、品种及氮素对普通小麦和伴生麦的籽粒品质具有显著影响，是决定普通小麦及伴生麦籽粒品质的关键因素。

关键词: 小麦, 伴生麦, 品质性状, 水氮处理

Abstract: In order to study the difference in the morphological, yield and quality traits between volunteer wheat and common wheat, the common wheat variety Aikang 58 and 3 volunteer wheat varieties W14, W15 and W18 were used as test materials. The split zone tests of water treatment(main zone) and nitrogen application rate(secondary zone) were set up. The water treatment had two levels:normal water and waterlogging, and meanwhile the nitrogen treatment had three levels:no nitrogen(N₀), normal nitrogen application(225 kg/ha, N₂₂₅) and excessive nitrogen application(300 kg/ha, N₃₀₀). The results showed that under normal water and fertilizer management, the plant height of the volunteer wheat which had more tillers and smaller stem thickness than common wheat was 1.5-2.4 times higher than that of wheat, but the yield was less than 1/2 that of common wheat. In addition, the grain protein content, wet gluten content and water absorption of the W14, W15 and W18 were all higher than common wheat. Nitrogen treatment could increase the number of grains, yield, grain protein content, wet gluten content, water absorption, development time, stability time, flour yield, extension energy, resistance at constant deformation extensibility and maximum resistance. Normal nitrogen application(225 kg/ha) maximized the thousand-grain weight, yield, test weight and hardness of common wheat and volunteer wheat. Water had little effect on the morphology and yield of common wheat and volunteer wheat, but had an important effect on grain quality. In conclusion, water, variety and nitrogen had a significant impact on the grain quality of common wheat and volunteer wheat, which were the key factors that determine the grain quality of common wheat and volunteer wheat.

Key words: Wheat, Volunteer wheat, Quality characters, Water and nitrogen treatment

中图分类号: 

• S512.01