增施生物肥对啤酒大麦产量及品质的影响

摘要

系统研究增施生物肥对啤酒大麦"甘啤6号"的生长发育、产量性状、原麦品质、麦芽品质的影响.结果表明:从生长发育看,增施生物肥对啤酒大麦的出苗期、拔节期、孕穗期、抽穗期无明显影响,但成熟期较对照推迟2d,同时增施生物肥促进啤酒大麦的株高、穗、茎、叶、鞘生长发育;从产量性状看,增施生物肥明显提高啤酒大麦的成穗数、穗粒数、千粒重,其中对成穗数影响最大,其次为穗粒数,最后为千粒重,增施生物肥的产量较对照增加3.4%,但经济系数较对照降低1.3个百分点,降幅为2.6%;从原麦品质看,增施生物肥使啤酒大麦的籽粒蛋白质含量、淀粉含量和饱满度升高,千粒重增大,瘦秕率降低;从麦芽品质看,增施生物肥的麦芽微粉浸出率、粗粉浸出率、a-氨基氮、可溶性氮含量有不同程度增高,麦芽糖化力、粘度、粗细粉差、β-葡聚糖含量、蛋白质含量有不同程度降低,但对糖化时间和色度无影响.%The objective of this paper was to investigate the effect of biological fertilizer on the growth, yield and quality of malting barley, and the malt quality with 'Ganpi 6' as material. The results showed that there was no obvious effects on barley'growth and development, including seedling stage, jointing stage, booting stage, heading stage when biological fer-tilizer was applied, but the mature period was delayed for 2 days compared with CK, and some traits including malting bar-ley plant height, panicle, stem, leaf and sheath growth were promoted by the application of biological fertilizer; In the as-pect of production, the application of biological fertilizer obviously improved the barley spike number, grains per panicle, and thousand grain weight, of which the most significant effect was on spike number, followed by grains per panicle, and the thousand grain weight was the minimum. Compared with the control, the application of biological fertilizer increased production by 3.4%, but the economic coefficient was decreased by 1.3% for absolute value and 2.6% for relative value. From the quality of raw wheat, the application of biological fertilizer promoted grain protein content, starch content, plump-ness and 1 000 grain weight, and decreased blighted grain rate; In the aspect of malt quality, the application of biological fertilizer increased malt differential leaching rate, coarse powder, α-leaching rate of amino nitrogen, soluble nitrogen con-tent with varying degrees, and decreased saccharifying power, viscosity, thickness of powder, β-glucan content, protein content with different degrees, but there was no effect on the time of saccharification and chroma.