迟播条件下温度特征与小麦产量及品质的关系

doi:10.7668/hbnxb.20195883

摘要/Abstract

摘要： 为探究播期推迟对小麦生长发育、籽粒产量和品质性状的影响,采用豫农907(YN907)和豫农922(YN922)2个高产优质小麦新品种,设置10月22日(S1,常规播期)、10月31日(S2,迟播9 d)和11月9日(S3,迟播18 d)3个播期,研究迟播对小麦物候期、籽粒产量和面粉品质性状的影响,分析迟播条件下温度特征与小麦产量及品质性状的关系。结果表明,与常规播期相比,YN907和YN922两年度全生育期随播期推迟而缩短,冬前积温、抽穗前日均温及有效积温随播期推迟递减,而抽穗后日均温及有效积温递增,全生育期有效积温呈下降趋势。YN907和YN922在S3处理下两年度全生育期有效积温较S1处理分别降低243.95,222.10 ℃·d(2022—2023),136.30,189.40 ℃·d(2023—2024);产量及构成要素随迟播呈下降趋势,产量降幅达6.45%~17.26%;与常规播期相比,迟播条件下湿面筋含量、蛋白质含量有所提升。气候变暖和农业经营规模化背景下小麦生产中可以利用调整播期以适应温度变化和生产经营模式变革,小麦新品种豫农907和豫农922在10月22日播种产量水平最高,播期推迟至10月31日能维持较高产量水平同时提高籽粒蛋白质含量,播期继续推迟,籽粒蛋白质含量显著提高但会造成产量显著降低。

关键词: 小麦, 迟播, 温度特征, 产量, 品质

Abstract:

To investigate the effects of delayed sowing on the growth,development,grain yield and quality of wheat,Yunong 907(YN907)and Yunong 922(YN922),two new high yield and high quality wheat varieties,were selected as experimental materials.Three sowing dates were established:October 22nd(S1,the conventional sowing date),October 31st(S2,delayed sowing by 9 days),and November 9th(S3,delayed sowing by 18 days).The study investigated the effects of delayed sowing on the phenological stages,grain yield and flour quality of wheat,and analyzed the relationship between temperature characteristics and wheat yield,and quality under delayed sowing conditions.The results indicated that compared with the conventional sowing date, the full growth period of YN907 and YN922 was shortened with the delay of sowing date in both years. The accumulated temperature before winter and the average daily temperature before heading decreased with the delay of sowing date, while the average daily temperature and effective accumulated temperature after heading increased. The effective accumulated temperature of the full growth period showed a downward trend. The effective accumulated temperature of the full growth period of YN907 and YN922 in S3 treatment was 243.95,222.10 ℃·d lower than that in S1 treatment in 2022—2023, and 136.30,189.40 ℃·d lower in 2023—2024, respectively. The yield and its components decreased with the delay of sowing, with a yield reduction of 6.45% to 17.26%. Compared with the conventional sowing date, the wet gluten content and protein content increased under the delayed sowing conditions.Under the background of climate warming and the scale-up of the agricultural operation,the sowing date of wheat can be adjusted to adapt to the temperature change.YN907 and YN922 had the highest yield on October 22nd.Delaying the sowing date to October 31st could maintain the higher yield level and increase the grain protein content.When the sowing date continues to be postponed,the grain protein content will be significantly increased but the yield will be significantly decreased.

Key words: Wheat, Delayed sowing, Temperature characteristic, Yield, Quality

中图分类号:

S512.1小麦

田培培, 李庆成, 赵嘉欣, 李双静, 卢素豪, 张艳菲, 张海艳, 李巧云, 殷贵鸿, 马耕, 王晨阳. 迟播条件下温度特征与小麦产量及品质的关系[J]. 华北农学报, 2025, 40(5): 87-95. doi: 10.7668/hbnxb.20195883.

TIAN Peipei, LI Qingcheng, ZHAO Jiaxin, LI Shuangjing, LU Suhao, ZHANG Yanfei, ZHANG Haiyan, LI Qiaoyun, YIN Guihong, MA Geng, WANG Chenyang. Relationships Between Temperature Characteristics and Wheat Yield, and Quality under Delayed Sowing Conditions[J]. Acta Agriculturae Boreali-Sinica, 2025, 40(5): 87-95. doi: 10.7668/hbnxb.20195883.

http://www.hbnxb.net/CN/Y2025/V40/I5/87

图/表 7

图1 2022—2023年度和2023—2024年度试验期间温度特征变化

Fig.1 Temperature characteristics change during experiment stages in 2022—2023 and 2023—2024

表1 不同播期处理对小麦物候期的影响

Tab.1 Effects of different sowing dates on wheat phenological period

年份 Year	品种 Cultivar	处理 Treatment	播种期 (月-日) Sowing (Month-day)	出苗期 (月-日) Emergence (Month-day)	拔节期 (月-日) Jointing (Month-day)	抽穗期 (月-日) Booting (Month-day)	成熟期 (月-日) Maturity (Month-day)	全生育期/d Whole maturity period
2022-2023	YN907	S1	10-22	10-29	03-10	04-09	06-01	222
		S2	10-31	11-08	03-14	04-11	06-02	214
		S3	11-09	11-18	03-18	04-14	06-03	206
	YN922	S1	10-22	10-29	03-10	04-06	05-28	220
		S2	10-31	11-08	03-14	04-08	05-29	210
		S3	11-09	11-18	03-18	04-11	05-31	201
2023-2024	YN907	S1	10-22	11-02	03-16	04-15	05-28	220
		S2	10-31	11-09	03-18	04-18	05-31	212
		S3	11-09	11-18	03-20	04-20	06-01	204
	YN922	S1	10-22	11-02	03-16	04-14	05-28	220
		S2	10-31	11-09	03-18	04-15	05-29	210
		S3	11-09	11-18	03-20	04-17	05-30	202

表2 不同播期处理下的抽穗前、抽穗后及全生育期温度特征

Tab.2 Temperature characteristics before and after heading and in whole maturity period under different sowing dates

年份 Year	品种 Cultivar	处理 Treatment	冬前积温/ (℃·d) Pre-winter accumulated temperature	日均温度/℃ Daily mean temperature			有效积温/(℃·d) Effective accumulated temperature
年份 Year	品种 Cultivar	处理 Treatment	冬前积温/ (℃·d) Pre-winter accumulated temperature	抽穗前 Before heading	抽穗后 After heading	全生育期 Whole growth period	抽穗前 Before heading	抽穗后 After heading	全生育期 Whole growth period
2022—2023	YN907	S1	606.45	8.12	19.95	10.88	1 439.50	1 057.15	2 476.15
		S2	453.15	7.71	20.01	10.69	1 305.30	1 059.25	2 345.45
		S3	318.20	7.38	20.04	10.56	1 188.60	1 061.85	2 232.20
	YN922	S1	606.45	7.96	19.39	10.65	1 388.45	1 006.50	2 382.65
		S2	453.15	7.50	19.55	10.44	1 249.15	1 015.05	2 250.20
		S3	318.20	7.22	19.82	10.37	1 151.25	1 029.80	2 160.55
2023—2024	YN907	S1	581.60	7.83	22.18	10.55	1 474.35	922.70	2 378.35
		S2	433.55	7.36	22.55	10.45	1 344.25	983.65	2 305.95
		S3	312.55	7.01	22.94	10.38	1 241.80	1 000.25	2 242.05
	YN922	S1	581.60	7.62	21.96	10.55	1 416.90	978.45	2 378.35
		S2	433.55	7.15	22.16	10.29	1 287.65	987.30	2 256.15
		S3	312.55	6.88	22.48	10.22	1 205.30	1 002.35	2 188.95

图2 不同播期处理对穗数、穗粒数、千粒质量和产量的影响不同小写字母表示播期处理间差异达到显著水平(P<0.05)。图3—4同。

Fig.2 The impact of different sowing dates on spikes, kernel number, 1 000-grain weight and grain yield Different lowercase letters indicate significant difference among sowing date treatments at the 0.05 level.The same as Fig.3—4.

图3 不同播期处理对湿面筋含量、面筋指数、沉降值和蛋白质含量的影响

Fig.3 The impact of different sowing dates on wet gluten content, gluten index, sedimentation value and protein content

图4 不同播期处理对积温生产效率的影响

Fig.4 The impact of different sowing dates on temperature production efficiency

图5 温度特征、产量和品质的相关性分析 ATBW.冬前积温;B、A.抽穗前、后;Spikes.穗数;Kernel-N.穗粒数;TGW.千粒质量;GY.产量;TUE.积温生产效率;Wet-glu.湿面筋含量;Glu-index.面筋指数;Sed-V.沉降值;ProC.蛋白质含量。^*、^**、^***分别表示在5%,1%和0.1%水平显著相关。

Fig.5 Correlation analysis of temperature characteristics, yield and quality characteristics ATBW. Accumulated temperature before winter; B, A. Before and after, respectively; Spikes. Spike number; Kernel-N. Kernel number; TGW. Thousand grains weight; GY. Yield; TUE. Temperature production efficiency;Wet-glu. Wet gluten content; Glu-index. Gluten index; Sed-V. Sedimentation value; ProC. Protein content.^*,^**,^*** indicate significant relation at the 5%, 1% and 0.1% levels, respectively.

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