山东省强筋小麦品质评价及与气象因子关系分析

doi:10.3864/j.issn.0578-1752.2022.22.005

Abstract

Abstract:

【Objective】 In this paper, the dominant distribution areas of strong gluten wheat were clarified in Shandong province, and the influence of key meteorological factors on its quality parameters was analyzed. 【Method】The high-quality strong-gluten wheat Jimai 44 was selected as the research material, and 296 samples were collected from 44 counties and districts in Shandong province in the growing seasons of 2018 to 2020. The relationship of meteorological factors, such as light, temperature and water, in different growth periods with wheat quality parameters was analyzed by using the method of stepwise regression. The geographic information system (GIS) was used for spatial visualization analysis, and the possible distribution of high-quality strong-gluten wheat advantageous areas was explored in Shandong province. 【Result】There were differences in the performance of each quality parameter in the different regions in different years. The proportion of samples reaching the standard of strong gluten was shown as maximum pull resistance>water absorption rate>bulk density>stabilize time>protein content>tensile area>wet gluten content in two years, and the coefficients of variation of quality parameters from large to small were stabilize time, tensile area, maximum pull resistance, wet gluten content, protein content, water absorption rate, and bulk density. The bulk density in western and northwestern Shandong was generally higher than that in other regions, and decreased with the increase of longitude, which was mainly related to the influence of rainfall during the rejuvenation-jointing period. The protein content was positively affected by the accumulated temperature ≥5℃ during the anthesis-milk maturity period, while increased from southwest to northeast in 2018-2019 and from northwest to southeast in 2019-2020. The wet gluten content was higher in the eastern Shandong region, which was significantly related to the high rainfall during the anthesis-milk maturity period in this region. The stabilize time was significantly negatively correlated with the maximum temperature during the jointing-anthesis period, and positively correlated with the rainfall during the sowing-overwintering period, and this affected its high value distribution and regional variation; The tensile area was significantly negatively correlated with the accumulated temperature ≥5℃ during the rejuvenation-jointing period, and gradually decreased from the west to the east of Shandong province. The maximum pull resistance was significantly negatively correlated with the accumulated temperature ≥5℃ during the anthesis-milk maturity period; It was low in the east-west direction and high in the middle area of Shandong province. Taking into account comprehensively, the high-quality probability of high-gluten wheat planting in eastern and southern Shandong province was stronger than that in central and northern, and the lowest in western. 【Conclusion】 Eastern and southern regions were the optimal planting areas for strong-gluten wheat in Shandong province, with the greatest possibility of high quality. The high maximum temperature during rejuvenation-jointing period, jointing-anthesis period and grain-filling period was unfavorable to the rheological parameters of wheat dough, while the increase of effective accumulated temperature during anthesis-milk maturity period was beneficial to the increase of protein content. The rainfall during sowing-overwintering period was beneficial to the increase of dough stabilize time; When the rainfall was less than 14.5 mm during anthesis-milk maturity period, it was not beneficial for the wet gluten content to reach the strong gluten standard; The rainfall during the rejuvenation-jointing period was not conducive to the increase of bulk density. Therefore, in the production of strong gluten wheat, it was suggested that irrigation should be carried out in the overwintering period and early grouting according to the weather conditions, and the irrigation time during rejuvenation-jointing period should be postponed as far as possible.

Key words: wheat, quality parameters, meteorological factors, spatial distribution

YU WeiBao, LI Nan, KOU YiHong, CAO XinYou, SI JiSheng, HAN ShouWei, LI HaoSheng, ZHANG Bin, WANG FaHong, ZHANG HaiLin, ZHAO Xin, LI HuaWei. Study on the Quality Parameters of Strong Gluten Wheat and Analysis of Its Relationship with Meteorological Factors in Shandong Province[J].Scientia Agricultura Sinica, 2022, 55(22): 4383-4397.

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References 40

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地区 Region	播种—越冬期 Sowing-Overwintering (M-D)	返青—拔节期 Rejuvenation-Jointing (M-D)	拔节—开花期 Jointing-Anthesis (M-D)	开花—乳熟期 Anthesis-Milk maturity (M-D)	乳熟—收获期 Milk maturity-Harvest (M-D)
胶东丘陵区 Jiaodong district	10-15-12-08	03-05-04-03	04-04-05-08	05-09-06-10	06-11-06-18
鲁中山丘川区 Central area of Shandong	10-15-12-20	03-02-04-01	04-02-05-04	05-05-06-10	06-11-06-18
鲁西北平原区 Northwest of Shandong	10-10-12-21	02-28-03-29	03-30-05-01	05-02-06-01	06-02-06-10
鲁西南平原湖洼区 Southwest of Shandong	10-10-12-26	02-28-03-27	03-28-05-01	05-02-06-01	06-02-06-10

年份 Year	品质参数 Quality parameters	变幅 Range	平均值 Mean	变异系数 CV (%)	强筋标准 SG standard
2018-2019	容重 Bulk density (g·L^-1)	789-844	810.0	1.38	≥770
2019-2020	容重 Bulk density (g·L^-1)	760-823	803.0	1.58	≥770
2018-2019	吸水率 Water absorption (%)	59.8-70.1	65.0	3.70	≥60
2019-2020	吸水率 Water absorption (%)	62.4-69.3	65.4	2.21	≥60
2018-2019	蛋白质含量 Protein content (%)	13.2-17.5	14.7	6.99	≥14
2019-2020	蛋白质含量 Protein content (%)	12.7-19.2	15.1	7.77	≥14
2018-2019	湿面筋含量 Wet gluten content (%)	19.8-38.8	28.5	11.54	≥30
2019-2020	湿面筋含量 Wet gluten content (%)	24.9-47.5	32.4	11.98	≥30
2018-2019	稳定时间 Stabilize time (min)	1.7-39.3	15.0	51.06	≥8
2019-2020	稳定时间 Stabilize time (min)	4.3-37.4	19.2	36.67	≥8
2018-2019	拉伸面积Tensile area (cm²)	68-175	122.9	24.96	≥100
2018-2019	最大拉阻力Maximum pull resistance (E.U.)	384-931	595.9	20.91	≥350

品质参数 Quality parameters	回归方程 Regression equation	相关系数 Correlation coefficient
容重 Bulk density	y=818.823-2.068b₄	b4: -0.411*
吸水率Water absorption	y=63.832+0.101b₄	b4: 0.382**
蛋白质含量Protein content	y=18.959-0.464b₂+0.005d₆	d6: 0.431; b2: -0.508
湿面筋含量Wet gluten content	y=46.711+0.031d₄-1.021b₂	d4: 0.538; b2: -0.507
稳定时间Stabilize time	y=121.448+0.139a₄-5.326c₂	c2: -0.29; a4: 0.298
拉伸面积Tensile area	y=298.882+0.615b₆	b6: 0.501*
最大拉阻力Maximum pull resistance	y=2078.576-1.412d₆-46.777b₁	d6: -0.533*; b1: -0.245

Study on the Quality Parameters of Strong Gluten Wheat and Analysis of Its Relationship with Meteorological Factors in Shandong Province

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