Influence of nitrogen fertilisation on the technological quality of wheat

E. El Chami, J. El Chami, Á. Tarnawa, K. Kassai, Z. Kende, M. Jolánkai
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Abstract

Wheat is one of the most grown crops around the world. Its primary use is in the production of bread, bakery, and confectionery. The provision of essential nutrients, mainly nitrogen, plays a pivotal role in the growth and development of wheat. The wheat varieties used in the experiment are Alfold and Mv. Menrot. The rates of nitrogen used in the experiment are: 0, 200, 400, 600, 800, and 1000 kg N ha-1. The aim of this study is to evaluate the effect of nitrogen fertilisation on technological quality of wheat and to find the appropriate fertiliser rate to reduce pollution. The results indicate that nitrogen fertilisation did not show a significant effect on thousand kernel weight and test weight. However, nitrogen fertilisation significantly affected protein content, gluten content, Zeleny sedimentation index, and the falling number. The higher the nitrogen fertilisation the better the technological quality parameters of the wheat. The protein content, gluten content, Zeleny sedimentation index and the falling number were the lowest at 0 kg N ha-1 followed by 200 kg N ha-1 then 400 kg N ha-1 and the highest at 600 kg N ha-1.
氮肥对小麦技术质量的影响
小麦是世界上种植最多的作物之一。它的主要用途是生产面包、面包和糖果。以氮为主的必需营养物质的提供在小麦的生长发育中起着关键作用。试验中使用的小麦品种是Alfold和Mv。Menrot。试验施氮量分别为:0、200、400、600、800、1000 kg N ha-1。本研究的目的是评价氮肥对小麦技术品质的影响,并找出减少污染的适宜施肥量。结果表明,施氮对千粒重和试验重影响不显著。然而,施氮显著影响了蛋白质含量、面筋含量、泽莱尼沉降指数和下降数。施氮量越高,小麦的工艺品质参数越好。蛋白质含量、面筋含量、Zeleny沉降指数和下降数在0 kg N ha-1时最低,其次是200 kg N ha-1和400 kg N ha-1, 600 kg N ha-1时最高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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