コムギにおける播種時期の違いが製粉特性に及ぼす影響

日本作物学会紀事

佐藤 大和¹  内村 要介¹  松江 勇次¹ 

[1] 福岡県農業総合試験場

关键词: Wheat;    コムギ;    Yield;    収量;    Flour quality;    製粉特性;    Sowing time;    播種時期;    Grain quality;    品質;   

DOI  :  10.1626/jcs.72.43

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

This study was aimed to obtain stable and high flour quality wheat by planting earlier than usual by using several cultivars differing in winter habit. The protein content, maximum viscosity and flour color varied with the sowing time, but flour yield, ash content and amylose content did not. Sowing at the end of October increased grain protein content due to less starch accumulation by decreased grain yield owing to less grains per ear and lodging. Gluten index and maximum visocity were lowered by early sowing. Flour color deteriorated by early sowing owing to the high protein content due to the low grain filling and rain damage during the grain filling period. It is concluded that the limit of the earliest sowing time in Fukuoka prefecture to obtain marketable high quality flour is 5 of November judging from the data of growth, yield, grain quality and flour quality of wheat sown at various times.

【 授权许可】

Unknown