北海道中央部における春播コムギの初冬播栽培に関する研究

日本作物学会紀事

佐藤 導謙²  土屋 俊雄¹ 

[1] 北海道立北見農業試験場;北海道立中央農業試験場

关键词: Bread-making quality;    製パン品質;    Early winter seeding;    初冬播;    Flour quality;    粉品質;    Nitrogen fertilizer;    窒素施用;    Spring wheat;    春播コムギ;   

DOI  :  10.1626/jcs.73.282

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Spring wheat was sown in early winter, and the appropriate amount and application timing of nitrogen (N) fertilizer to obtain good bread-making quality were examined. N fertilizer of 4-16gNm-2 in total was applied in a lump just after snow melting or in divided doses, once just after snow melting (4-13gNm-2) and once at the flag-leaf stage or heading stage (3-6gNm-2). In the lump dosing, the application of more than 13gNm-2 increased the flour protein content and the ratio of loaf volume, and decreased the flour brightness, although the brightness was better than in the spring seeded wheat (control). N dressing at the flag-leaf emergence stage or heading stage increased the flour protein content, dough development time of farinogram and the ratio of loaf volume, but decreased the flour brightness. Moreover, the increase of the amount of N fertilizer and the dressing of N increased the flour protein content. We considered that the increased amount and divided application of N for early winter seeded spring wheat increased not only yield and protein content but also increased the bread-making quality.

【 授权许可】

Unknown