Cultivation measures of experimental wheat

Seed treatment. The special fertile wheat field is used, and the seeds are selected for pest control and disease-resistant varieties. The seed before planting can be kept warm, moisturized and swelled with new high-fat membrane seed dressing to increase the seed germination rate and make the seedlings strong. Repel underground pests and isolate viral infections. The seeds are wrapped with a seed coating before the ground, and the medicine is taken to the field.

Precision seeding. The amount of seeding is calculated based on the tillering power, germination rate and 1000-grain weight of the variety. The sowing method is wide-line and wide-strip.

Timely filming. For example, when the temperature is too low or the dry land is planted, it can be covered with plastic film or covered with straw to increase the temperature and protect the wheat and promote the growth of wheat.

Field management. In the pre-winter period, the wheat seedlings are densely scummed to ensure a uniform seedling. Water is poured during the winter solstice to light snow, and the roots are promoted when the sensation is appropriate. Get up and join the jointing stage, booting stage watering and topdressing. Watering in time during the filling period. And pay attention to the prevention and control of wheat white disease, rust and mites.

Scientific fertilization. Adequate nitrogen can increase yield and grain protein and gluten content. Phosphate fertilizer has a direct effect on increasing wheat yield and protein content. Maintaining the effective phosphorus content in soil is very important to ensure high yield and quality of wheat. Potassium fertilizer can increase the rate of amino acid transfer to grain and the rate of amino acid conversion into protein in grain. , thereby increasing the protein content, increasing the sedimentation value, and improving the baking quality. The content of sulphur will directly affect the quality of wheat. When the sulphur is deficient, there will be a phenomenon that the grain is hard, the powder yield is low, the tensile strength of the dough is poor, and the elongation is weak.

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