节水减氮对强筋小麦产量和品质的影响与评价

doi:10.7668/hbnxb.20196119

摘要/Abstract

摘要：

为了应对河北省低平原区强筋小麦生产中面临水资源短缺与氮肥过量问题,研究节水减氮栽培模式对强筋小麦籽粒产量和品质的影响并进行评价,为该区强筋小麦的育种和栽培管理提供参考。于2016-2018年在沧州开展田间试验,以常规处理(CK:灌水1 500 m³/hm²,施氮240 kg/hm²)为对照,设置节水(W1:750 m³/hm²;W0:0 m³/hm²)和减氮(N-:120 kg/hm²;N0:0 kg/hm²)2组试验,分析13个强筋小麦品种的产量及品质响应。结果表明,节水试验,处理W1和W0较CK分别显著减产20.8%,38.0%,W0较W1显著减产21.6%,3个供试品种表现出较强的抗旱节水特性;处理W1使面团稳定时间显著延长了8.25 min,而W0导致蛋白质含量显著降低了1.0百分点,面粉吸水率显著下降了2.25百分点。减氮处理N-较CK减产3.7%但氮肥吸收利用效率显著提高了9.80百分点,处理N0较CK和N-分别显著减产15.8%,12.6%;处理N-面团稳定时间和拉伸面积分别提升了0.6 min,0.35 cm²,处理N0蛋白质含量显著降低了0.8 百分点,其余品质指标均有降低。主成分分析显示,W1处理品质综合得分最优(W1>CK>W0),减氮处理中CK>N->N0,师栾02-1、藁优5218、藁优5766和藁优2018在各处理中品质表现稳定,可作为优异育种材料。结论表明,在河北低平原区,适度水分胁迫(W1)虽减产但改善部分品质性状;氮肥减半(N-)可维持产量稳定并显著提高氮肥吸收利用效率且不影响品质。强筋小麦产量与品质间、不同品质指标间对水氮调控的响应均存在异步性,在品种选育和栽培管理中通过多目标协同优化实现产量与品质的平衡提升。

关键词: 强筋小麦, 节水减氮, 籽粒产量, 品质, 变异系数

Abstract:

To address the challenges of water scarcity and excessive nitrogen fertilizer application in strong gluten wheat production in the low plain areas of Hebei Province,the effects of water-saving and nitrogen-reduction cultivation modes on grain yield and quality of strong-gluten wheat were studied and evaluated,which provided reference for breeding and cultivation management of strong gluten wheat in this region.Field experiments were conducted in Cangzhou from 2016 to 2018,with the conventional treatment(CK:irrigation of 1 500 m³/ha,nitrogen application of 240 kg/ha)as the control,two experimental groups were established:water-saving(W1:750 m³/ha;W0:0 m³/ha)and nitrogen-reduction(N-:120 kg/ha;N0:0 kg/ha).The yield and quality responses of 13 strong gluten wheat varieties were analyzed.The results showed that in the water-saving experiment,treatments W1 and W0 significantly reduced yield by 20.8% and 38.0%,respectively,compared with CK,while W0 exhibited a significant yield reduction of 21.6% compared with W1.The three tested varieties showed strong drought resistance and water-saving characteristics.Treatment W1 significantly prolonged the dough stability time by 8.25 min, while treatment W0 led to a significant decrease in protein content by 1.0 percentage point and a notable reduction in flour water absorption by 2.25 percentage points.Under reduced nitrogen treatment (N-), yield decreased by 3.7% compared to CK, but nitrogen absorption and utilization efficiency increased significantly by 9.8 percentage points.The treatment N0 showed a significant yield reduction of 15.8% and 12.6% compared to CK and N-, respectively. For dough quality, treatment N- increased the stability time by 0.6 min and the extensibility area by 0.35 cm², while treatment N0 caused a significant decrease in protein content by 0.8 percentage points and a reduction in other quality indicators.Principal component analysis showed that the treatment W1 achieved the highest comprehensive quality score(W1>CK>W0),among nitrogen reduction treatments,the ranking was CK>N->N0.Cultivars Shiluan 02-1,Gaoyou 5218,Gaoyou 5766,and Gaoyou 2018 demonstrated stable quality performance across all treatments,and can be used as excellent breeding materials.The conclusions showed that in the low plain areas of Hebei,moderate water stress(W1)could improve certain quality traits despite causing yield reduction;halving nitrogen application(N-)maintained stable yield while significantly improving nitrogen fertilizer absorption and utilization efficiency without affecting quality.The responses of strong gluten wheat to water and nitrogen regulation were asynchronous between yield and quality,and among different quality characteristics.Therefore,both breeding programs and cultivation management should adopt multi-objective synergistic optimization strategies to achieve balanced improvement in both yield and quality.

Key words: Strong gluten wheat, Water-saving and nitrogen reduction, Grain yield, Quality, Coefficient of variation

中图分类号:

王变银, 闫振兴, 柳斌辉, 刘博, 陈朝阳, 刘亚洁, 张文英. 节水减氮对强筋小麦产量和品质的影响与评价[J]. 华北农学报, 2025, 40(S1): 178-189. doi: 10.7668/hbnxb.20196119.

WANG Bianyin, YAN Zhenxing, LIU Binhui, LIU Bo, CHEN Zhaoyang, LIU Yajie, ZHANG Wenying. Effect and Evaluation of Water-saving and Nitrogen Reduction on Yield and Quality of Strong Gluten Wheat[J]. Acta Agriculturae Boreali-Sinica, 2025, 40(S1): 178-189. doi: 10.7668/hbnxb.20196119.

http://www.hbnxb.net/CN/Y2025/V40/IS1/178

图/表 11

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	Zhao G C, Wan F S, Chang X H, Yang Y S, Li S S, Feng M, Li N X. Effects of irrigation on yield and protein content of grains and their stability in strong-gluten wheat[J]. Acta Agronomica Sinica, 2008, 34(7):1247-1252. doi: 10.3724/SP.J.1006.2008.01247 URL
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项目 Item	2016-2017						2017-2018
项目 Item	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance
河农5290 HN5290	14.6±0.9bcd	35.0±2.8abc	59.3±2.4cd	8.0±3.3e	46.7±6.2g	173.7±6.0f	13.5±0.7bcd	31.3±2.1de	58.6±1.8bc	8.1±1.3g	53.3±7.4e	266.7±52.4f
科农2009 KN2009	15.1±0.8abcd	36.5±3.4ab	59.0±3.2cd	17.9±5.4bcde	91.7±6.3cdef	384.0±10.7e	14.6±0.6ab	34.8±1.8abc	60.8±1.5ab	16.7±4.0cdef	107.3±15.2bc	480.3±79.4cde
石农952 SN952	14.4±0.9bcd	30.3±0.8d	59.1±1.9cd	20.3±2.1abcd	114.7±5.6bcd	531.3±22.9bc	13.5±0.3bc	32.4±0.4cd	59.6±0.4bc	13.1±1.1efg	106.7±11.9bc	503.7±41.6cde
邯麦18 HM18	15.4±0.2abc	37.5±1.3a	58.6±0.9cd	18.7±5.6bcde	126.3±23.9b	497.0±87.3bcd	14.3±0.4ab	36.5±2.0a	60.9±1.2ab	14.9±7.2defg	126.7±45.4bc	498.7±85.1cde
冀麦738 JM738	15.2±1.3abc	32.6±1.7bcd	60.5±0.9bc	13.3±2.8de	88.0±0.8def	425.3±39.4de	14.5±0.5ab	33.5±1.0bcd	63.2±1.5a	19.6±5.5cde	114.0±14.4bc	524.3±80.3cd
石优20 SY20	13.8±0.8bcd	32.8±1.8bcd	59.4±1.2cd	14.3±1.4cde	69.7±2.1fg	383.7±16.0e	12.4±0.5d	29.3±0.6ef	57.7±0.8c	16.0±1.3def	96.7±17.3cd	512.0±88.5cde
藁优2018 GY2018	13.6±1.0cd	30.8±1.2d	57.2±0.8de	15.6±0.3bcde	124.0±3.3bc	535.0±6.2bc	14.3±0.4ab	31.5±0.9de	58.4±0.5bc	24.3±2.8abc	214.3±7.6a	879.3±49.4a
藁优5766 GY5766	14.3±0.7bcd	36.5±1.1ab	63.8±1.0a	28.1±7.1ab	105.7±6.1bcd	504.0±36.2bcd	15.1±0.5a	34.5±1.1abc	63.3±1.2a	28.4±2.8ab	139.0±4.9b	677.7±46.6b
藁优5218 GY5218	15.6±1.5ab	37.6±1.3a	62.9±1.6ab	27.9±9.1abc	99.0±5.1bcdef	465.0±24.9cde	14.5±0.8ab	35.4±0.8ab	62.7±1.2a	21.3±1.8bcd	129.7±2.9b	584.0±9.4bc
石4366 S4366	14.6±1.4bcd	30.0±0.4d	57.0±1.4de	15.6±5.4bcde	77.7±6.3efg	421.3±34.7de	12.7±0.7cd	29.3±0.9ef	58.6±1.4bc	9.9±1.4fg	70.0±11.6de	389.0±66.0def
冀麦867 JM867	14.8±0.3bcd	31.5±2.0cd	54.9±1.6e	33.2±13.8a	105.3±3.4bcde	579.0±23.9b	12.4±0.7d	33.1±1.3bcd	58.3±1.7c	12.4±0.8efg	96.3±1.9cd	477.7±22.9cde
石优17 SY17	13.3±1.0d	30.4±2.0d	58.3±0.7cd	11.4±3.1de	71.0±4.3fg	371.0±50.5e	12.6±0.3cd	28.5±0.1f	57.7±0.9c	7.2±0.3g	72.7±6.6de	360.3±31.5ef
师栾02-1 SL02-1	16.9±0.3a	33.8±2.6abcd	59.1±0.8cd	23.8±11.7abcd	214.7±49.3a	766.0±119.2a	14.5±0.5ab	32.6±1.0cd	59.7±1.0bc	31.0±7.5a	197.3±6.8a	862.3±39.6a
变异系数/% CV	6.2	8.2	3.8	36.9	38.1	28.4	6.7	7.3	3.3	41.8	38.1	31.7
CK	14.8±0.3a	34.1±1.0ab	60.5±0.6a	13.6±1.3b	90.5±7.1a	429.6±31.0a	14.2±0.3a	33.6±0.8a	61.3±0.7a	14.0±1.7b	110.0±13.3a	489.2±52.4a
W1	15.6±0.3a	34.6±0.8a	58.8±0.7ab	24.2±3.1a	110.6±12.9a	495.5±43.7a	13.9±0.3ab	32.2±0.5a	59.6±0.5ab	19.9±2.5a	124.5±13.7a	571.3±51.1a
W0	13.8±1.2b	31.7±0.8b	58.3±0.8b	19.4±2.5ab	106.8±13.3a	467.8±38.9a	13.2±0.3b	31.7±0.7a	59.0±0.6b	17.6±2.2ab	117.2±12.1a	558.5±48.8a

项目 Item	2016-2017						2017-2018
项目 Item	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance
河农5290 HN5290	14.6±0.9bcd	35.0±2.8abc	59.3±2.4cd	8.0±3.3e	46.7±6.2g	173.7±6.0f	13.5±0.7bcd	31.3±2.1de	58.6±1.8bc	8.1±1.3g	53.3±7.4e	266.7±52.4f
科农2009 KN2009	15.1±0.8abcd	36.5±3.4ab	59.0±3.2cd	17.9±5.4bcde	91.7±6.3cdef	384.0±10.7e	14.6±0.6ab	34.8±1.8abc	60.8±1.5ab	16.7±4.0cdef	107.3±15.2bc	480.3±79.4cde
石农952 SN952	14.4±0.9bcd	30.3±0.8d	59.1±1.9cd	20.3±2.1abcd	114.7±5.6bcd	531.3±22.9bc	13.5±0.3bc	32.4±0.4cd	59.6±0.4bc	13.1±1.1efg	106.7±11.9bc	503.7±41.6cde
邯麦18 HM18	15.4±0.2abc	37.5±1.3a	58.6±0.9cd	18.7±5.6bcde	126.3±23.9b	497.0±87.3bcd	14.3±0.4ab	36.5±2.0a	60.9±1.2ab	14.9±7.2defg	126.7±45.4bc	498.7±85.1cde
冀麦738 JM738	15.2±1.3abc	32.6±1.7bcd	60.5±0.9bc	13.3±2.8de	88.0±0.8def	425.3±39.4de	14.5±0.5ab	33.5±1.0bcd	63.2±1.5a	19.6±5.5cde	114.0±14.4bc	524.3±80.3cd
石优20 SY20	13.8±0.8bcd	32.8±1.8bcd	59.4±1.2cd	14.3±1.4cde	69.7±2.1fg	383.7±16.0e	12.4±0.5d	29.3±0.6ef	57.7±0.8c	16.0±1.3def	96.7±17.3cd	512.0±88.5cde
藁优2018 GY2018	13.6±1.0cd	30.8±1.2d	57.2±0.8de	15.6±0.3bcde	124.0±3.3bc	535.0±6.2bc	14.3±0.4ab	31.5±0.9de	58.4±0.5bc	24.3±2.8abc	214.3±7.6a	879.3±49.4a
藁优5766 GY5766	14.3±0.7bcd	36.5±1.1ab	63.8±1.0a	28.1±7.1ab	105.7±6.1bcd	504.0±36.2bcd	15.1±0.5a	34.5±1.1abc	63.3±1.2a	28.4±2.8ab	139.0±4.9b	677.7±46.6b
藁优5218 GY5218	15.6±1.5ab	37.6±1.3a	62.9±1.6ab	27.9±9.1abc	99.0±5.1bcdef	465.0±24.9cde	14.5±0.8ab	35.4±0.8ab	62.7±1.2a	21.3±1.8bcd	129.7±2.9b	584.0±9.4bc
石4366 S4366	14.6±1.4bcd	30.0±0.4d	57.0±1.4de	15.6±5.4bcde	77.7±6.3efg	421.3±34.7de	12.7±0.7cd	29.3±0.9ef	58.6±1.4bc	9.9±1.4fg	70.0±11.6de	389.0±66.0def
冀麦867 JM867	14.8±0.3bcd	31.5±2.0cd	54.9±1.6e	33.2±13.8a	105.3±3.4bcde	579.0±23.9b	12.4±0.7d	33.1±1.3bcd	58.3±1.7c	12.4±0.8efg	96.3±1.9cd	477.7±22.9cde
石优17 SY17	13.3±1.0d	30.4±2.0d	58.3±0.7cd	11.4±3.1de	71.0±4.3fg	371.0±50.5e	12.6±0.3cd	28.5±0.1f	57.7±0.9c	7.2±0.3g	72.7±6.6de	360.3±31.5ef
师栾02-1 SL02-1	16.9±0.3a	33.8±2.6abcd	59.1±0.8cd	23.8±11.7abcd	214.7±49.3a	766.0±119.2a	14.5±0.5ab	32.6±1.0cd	59.7±1.0bc	31.0±7.5a	197.3±6.8a	862.3±39.6a
变异系数/% CV	6.2	8.2	3.8	36.9	38.1	28.4	6.7	7.3	3.3	41.8	38.1	31.7
CK	14.8±0.3a	34.1±1.0ab	60.5±0.6a	13.6±1.3b	90.5±7.1a	429.6±31.0a	14.2±0.3a	33.6±0.8a	61.3±0.7a	14.0±1.7b	110.0±13.3a	489.2±52.4a
W1	15.6±0.3a	34.6±0.8a	58.8±0.7ab	24.2±3.1a	110.6±12.9a	495.5±43.7a	13.9±0.3ab	32.2±0.5a	59.6±0.5ab	19.9±2.5a	124.5±13.7a	571.3±51.1a
W0	13.8±1.2b	31.7±0.8b	58.3±0.8b	19.4±2.5ab	106.8±13.3a	467.8±38.9a	13.2±0.3b	31.7±0.7a	59.0±0.6b	17.6±2.2ab	117.2±12.1a	558.5±48.8a

项目 Item	2016-2017						2017-2018
项目 Item	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance
河农5290 HN5290	13.8±0.7ef	34.3±2.3bc	60.6±0.9bcd	6.3±1.1e	42.0±5.0f	194.3±29.8i	13.5±0.1cd	32.6±0.6cde	60.9±0.5c	7.2±0.6f	47.0±2.4h	223.7±15.1g
科农2009 KN2009	15.2±0.7bc	36.8±2.1ab	61.9±0.9b	14.9±3.2abc	91.3±5.9d	415.0±35.1def	14.1±1.1abc	34.9±2.5b	62.4±0.7b	11.5±0.2cde	91.7±8.0de	406.7±32.7e
石农952 SN952	14.7±0.4cd	30.4±0.8de	58.1±0.6fgh	15.9±1.8a	106.3±2.5bc	528.7±9.0b	13.8±0.4bc	31.6±0.7ef	59.9±0.1de	13.0±1.2cd	117.7±9.0bc	550.7±44.4bc
邯麦18 HM18	15.6±0.1ab	37.3±1.4a	59.4±1.3defg	9.6±1.0de	91.7±1.2d	399.3±9.8def	14.1±0.1abc	37.9±0.7a	62.0±0.2b	8.2±0.8ef	79.0±4.5ef	302.7±14.0f
冀麦738 JM738	14.9±0.3bcd	31.7±0.8cd	61.3±0.1bc	10.0±0.8cde	87.7±0.5d	384.0±15.0efg	14.7±0.5ab	34.8±0.2bc	65.0±0.3a	14.8±2.3cd	97.0±4.3d	454.0±32.9de
石优20 SY20	13.7±0.3ef	32.5±1.2cd	60.0±0.7cde	10.5±1.7bcde	67.0±1.6e	326.3±43.2gh	12.6±0.7d	29.3±0.9g	58.3±0.9f	15.3±1.7c	102.7±13.0cd	517.3±81.3cd
藁优2018 GY2018	14.2±0.4de	30.6±2.0de	57.8±0.8gh	14.4±0.6abcd	112.0±7.5b	503.7±17.5bc	14.7±0.4ab	32.2±1.2de	59.3±0.2ef	19.3±1.9b	193.7±13.2a	759.7±37.0a
藁优5766 GY5766	14.4±0.4de	35.5±0.8ab	63.8±0.9a	15.2±2.3ab	94.7±6.9d	445.0±21.2cde	14.9±0.8ab	35.0±1.2b	64.7±0.4a	26.5±2.5a	130.7±5.6b	609.3±10.8b
藁优5218 GY5218	15.2±0.4bc	37.2±1.2a	64.0±0.8a	19.4±3.4a	96.0±7.9cd	456.0±22.4cd	15.0±0.4a	36.3±0.9ab	64.1±0.2a	20.1±1.7b	122.7±10.1b	541.3±48.2bc
石4366 S4366	13.4±0.1f	28.0±1.9e	57.2±1.3h	15.5±5.4a	69.0±8.6e	383.0±65.9fg	12.5±0.6d	29.5±0.8fg	60.3±0.2cd	9.0±0.8ef	55.0±1.4gh	314.7±13.8f
冀麦867 JM867	14.7±0.1cd	31.7±0.4cd	57.5±0.3h	17.8±3.2a	97.0±4.5cd	533.3±9.0b	12.6±0.2d	34.3±0.5bcd	59.7±0.7de	11.1±1.0de	92.0±5.0de	437.7±30.1e
石优17 SY17	12.4±0.3g	28.4±0.8e	58.8±0.1efgh	7.5±0.7e	62.3±2.5e	285.7±15.2h	12.7±0.4d	28.4±0.3g	58.6±0.3f	6.6±0.5f	69.3±6.9fg	323.7±18.7f
师栾02-1 SL02-1	16.3±0.3a	32.3±0.3cd	59.6±0.2def	16.3±1.0a	145.7±1.7a	606.0±4.5a	15.1±0.3a	32.0±1.4e	59.9±0.8cde	22.2±4.4b	193.0±9.9a	790.3±17.8a
变异系数/% CV	6.8	9.3	3.6	29.5	27.7	25.5	7.0	8.4	3.6	42.1	40.9	34.6
CK	14.8±0.3a	34.1±1.0a	60.5±0.6a	13.6±1.3a	90.5±7.1a	429.6±31.0a	14.2±0.3a	33.6±0.8a	61.3±0.7a	14.0±1.7a	110.0±13.3a	489.2±52.4a
N-	14.6±0.3a	32.7±0.8a	60.0±0.6a	13.7±1.4a	90.4±6.7a	420.0±28.8a	14.2±0.3a	33.4±0.8a	61.2±0.6a	15.1±1.8a	110.8±12.6a	485.2±44.7a
N0	14.1±0.3a	31.6±0.9a	59.5±0.7a	12.7±1.1a	87.4±7.2a	410.5±32.4a	13.3±0.3b	31.9±0.8a	61.0±0.6a	13.6±1.7a	100.2±10.7a	463.7±43.3a

项目 Item	2016-2017						2017-2018
项目 Item	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance
河农5290 HN5290	13.8±0.7ef	34.3±2.3bc	60.6±0.9bcd	6.3±1.1e	42.0±5.0f	194.3±29.8i	13.5±0.1cd	32.6±0.6cde	60.9±0.5c	7.2±0.6f	47.0±2.4h	223.7±15.1g
科农2009 KN2009	15.2±0.7bc	36.8±2.1ab	61.9±0.9b	14.9±3.2abc	91.3±5.9d	415.0±35.1def	14.1±1.1abc	34.9±2.5b	62.4±0.7b	11.5±0.2cde	91.7±8.0de	406.7±32.7e
石农952 SN952	14.7±0.4cd	30.4±0.8de	58.1±0.6fgh	15.9±1.8a	106.3±2.5bc	528.7±9.0b	13.8±0.4bc	31.6±0.7ef	59.9±0.1de	13.0±1.2cd	117.7±9.0bc	550.7±44.4bc
邯麦18 HM18	15.6±0.1ab	37.3±1.4a	59.4±1.3defg	9.6±1.0de	91.7±1.2d	399.3±9.8def	14.1±0.1abc	37.9±0.7a	62.0±0.2b	8.2±0.8ef	79.0±4.5ef	302.7±14.0f
冀麦738 JM738	14.9±0.3bcd	31.7±0.8cd	61.3±0.1bc	10.0±0.8cde	87.7±0.5d	384.0±15.0efg	14.7±0.5ab	34.8±0.2bc	65.0±0.3a	14.8±2.3cd	97.0±4.3d	454.0±32.9de
石优20 SY20	13.7±0.3ef	32.5±1.2cd	60.0±0.7cde	10.5±1.7bcde	67.0±1.6e	326.3±43.2gh	12.6±0.7d	29.3±0.9g	58.3±0.9f	15.3±1.7c	102.7±13.0cd	517.3±81.3cd
藁优2018 GY2018	14.2±0.4de	30.6±2.0de	57.8±0.8gh	14.4±0.6abcd	112.0±7.5b	503.7±17.5bc	14.7±0.4ab	32.2±1.2de	59.3±0.2ef	19.3±1.9b	193.7±13.2a	759.7±37.0a
藁优5766 GY5766	14.4±0.4de	35.5±0.8ab	63.8±0.9a	15.2±2.3ab	94.7±6.9d	445.0±21.2cde	14.9±0.8ab	35.0±1.2b	64.7±0.4a	26.5±2.5a	130.7±5.6b	609.3±10.8b
藁优5218 GY5218	15.2±0.4bc	37.2±1.2a	64.0±0.8a	19.4±3.4a	96.0±7.9cd	456.0±22.4cd	15.0±0.4a	36.3±0.9ab	64.1±0.2a	20.1±1.7b	122.7±10.1b	541.3±48.2bc
石4366 S4366	13.4±0.1f	28.0±1.9e	57.2±1.3h	15.5±5.4a	69.0±8.6e	383.0±65.9fg	12.5±0.6d	29.5±0.8fg	60.3±0.2cd	9.0±0.8ef	55.0±1.4gh	314.7±13.8f
冀麦867 JM867	14.7±0.1cd	31.7±0.4cd	57.5±0.3h	17.8±3.2a	97.0±4.5cd	533.3±9.0b	12.6±0.2d	34.3±0.5bcd	59.7±0.7de	11.1±1.0de	92.0±5.0de	437.7±30.1e
石优17 SY17	12.4±0.3g	28.4±0.8e	58.8±0.1efgh	7.5±0.7e	62.3±2.5e	285.7±15.2h	12.7±0.4d	28.4±0.3g	58.6±0.3f	6.6±0.5f	69.3±6.9fg	323.7±18.7f
师栾02-1 SL02-1	16.3±0.3a	32.3±0.3cd	59.6±0.2def	16.3±1.0a	145.7±1.7a	606.0±4.5a	15.1±0.3a	32.0±1.4e	59.9±0.8cde	22.2±4.4b	193.0±9.9a	790.3±17.8a
变异系数/% CV	6.8	9.3	3.6	29.5	27.7	25.5	7.0	8.4	3.6	42.1	40.9	34.6
CK	14.8±0.3a	34.1±1.0a	60.5±0.6a	13.6±1.3a	90.5±7.1a	429.6±31.0a	14.2±0.3a	33.6±0.8a	61.3±0.7a	14.0±1.7a	110.0±13.3a	489.2±52.4a
N-	14.6±0.3a	32.7±0.8a	60.0±0.6a	13.7±1.4a	90.4±6.7a	420.0±28.8a	14.2±0.3a	33.4±0.8a	61.2±0.6a	15.1±1.8a	110.8±12.6a	485.2±44.7a
N0	14.1±0.3a	31.6±0.9a	59.5±0.7a	12.7±1.1a	87.4±7.2a	410.5±32.4a	13.3±0.3b	31.9±0.8a	61.0±0.6a	13.6±1.7a	100.2±10.7a	463.7±43.3a

品质指标 Quality parameter	节水试验Water-saving experiment						减氮试验Nitrogen-reduction experiment
品质指标 Quality parameter	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/ EU Maximum resistance	蛋白质含量/% Grain protein content	湿面筋含量/% Wet gluten content	吸水率/% Water absorption	稳定时间/min Dough stability time	拉伸面积/cm² Extensibility area	最大拉伸阻力/EU Maximum resistance
蛋白质含量/% Grain protein content	1.000						1.000
湿面筋含量/% Wet gluten content	0.587^**	1.000					0.574^**	1.000
吸水率/% Water absorption	0.296^**	0.645^**	1.000				0.341^**	0.706^**	1.000
稳定时间/min Dough stability time	0.385^**	0.204	0.057	1.000			0.455^**	0.146	0.237^*	1.000
拉伸面积/cm² Extensibility area	0.364^**	0.099	0.026	0.588^**	1.000		0.518^**	0.096	0.034	0.714^**	1.000
最大拉伸阻/EU Maximum resistance	0.253^*	-0.006	0.003	0.686^**	0.941^**	1.000	0.456^**	0.013	-0.012	0.803^**	0.960^**	1.000

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