论文部分内容阅读
2003~2005年在潮土、褐土、砂浆黑土和水稻土四种河南主要土壤类型上,研究了不同土壤类型对强筋型小麦(郑麦9023)、中筋型小麦(豫麦49-986)、弱筋型小麦(豫麦50)的产量和品质的影响。结果表明,强筋型小麦(郑麦9023)和弱筋型小麦(豫麦49-986)在潮土和褐土上能够获得较高的籽粒产量、蛋白质含量、蛋白质产量,取得较好的面粉品质和面团品质,而中筋型小麦(豫麦50)在水稻土和砂姜黑土上比在潮土和褐土上能够获得较高的蛋白质含量、蛋白质产量和谷/醇比,也能够取得较优的面粉品质和面团品质。
From 2003 to 2005, we studied the effects of different soil types on the main soil types of four kinds of soils, namely, the soil of alluvial soil, cinnamon soil, black soil of calcareous soil and paddy soil in Henan Province. The effects of different soil types on strong gluten wheat (Zhengmai 9023), middle gluten wheat (Yumai 49-986) , Weak gluten wheat (Yumai 50) yield and quality. The results showed that strong gluten wheat (Zhengmai 9023) and weak gluten wheat (Yumai 49-986) could obtain higher grain yield, protein content and protein yield on the soil and cinnamon soil, and obtain better flour Quality and dough quality, while medium-gluten wheat (Yumai 50) could obtain higher protein content, protein yield and grain-to-alcohol ratio on paddy soil and saprolite black soil than on tidal soil and cinnamon soil, Excellent flour quality and dough quality.