Study On Effects Of Soil Conditions On Yields And Qualities Of Wheat Of Different Gluten Strength

Through the methods of field and point trial in the Chao soil, paddy soil, Shajiang black soil, cinnamon soil in Hennan Province, this paper studied the effects of different fertility, different textures of Chao soil, different types of soil, and different top application periods on the yields and quality of different gluten strength wheat from 2002 to 2004. The main results were as follows:1. Balanced soil fetility could offer all of nutrient to the wheat in the growth period, increase the activities of nitrate reductase (NRA) and ability of photoelectron in the Chlorophyll fluorescence reaction system of the sword (flag) leaf transitions, and also increase the content and quantity of wheat protein, specially improve the quality of flour and dough. The treatments of non-balanced nutrition elements maybe could obtain more higher yields of wheat, but the flour and dough quality were very poor. On the basis of balanced fertilized, combined organic fertilizer could remarkably improve the physiological activation of the sword (flag) leaf in the later growth period, increase the protein content, improve the quality of flour and dough. In the same treatment of the fertility, the protein content of the higher gluten strength wheat (zhengmai 9023) was higher than that of the middle gluten strength wheat (yumai 49-986) and the lower gluten strength wheat (yumai 50). And the flour and dough quality of higher gluten wheat (zhengmai 9023) was better than that of the middle gluten strength wheat (yumai 49-986), and that of the lower gluten strength wheat (yumai 50) was worst.2. With increasing of the clay particle content, the NRA of the sword (flag) leaf of different gluten strength wheat could keep steady in the growth period, and it was higher in the later period, improve the transfer ability of photoelectron in the Chlorophyll fluorescence reaction system, enhance the photosynthesis, The higher gluten strength wheat (zhengmai 9023) and the middle gluten strength wheat (yumai 49-986) could gain more higher protein content, protein yields and improve the flour...