DOI: 10.36347/sjavs.2019.v06i03.006

Pages: 104-108

Ridge tillage could change soil temperature and water patterns compared to conventional tillage, thus improve growth of plant root and absorption of mineral nutrient, which was available to enhance grain yield and quality. Ridge tillage was conducted on quality of spring wheat, field experiments in two successive years. Three cultivars of spring wheat (Longmai 26, Longfumai 16, Kehan 16) were sown equally with 15-20 cm distance in crown of ridge formation with 70 cm width × 20 cm height, and were entirely harvested and determined grain quality, as well tested flour and dough properties after milling. The results showed that ridge tillage decreased soil temperature of 0-5 cm depth compared to conventional tillage at mid-tillering stage and blooming period of spring wheat by 3.6 ºC and 1.4 ºC, respectively, as well narrowed the temperature gap between 5 cm depth and 25 cm depth. Moreover, ridge tillage enhanced the activity of soil urease and acid phosphatase of 0-5 cm depth by 31.6 % and 16.5 %, respectively. In 2016, ridge tillage increased significantly protein content of grain and flour, sedimentation value and gluten content of flour by 17.2 %, 50.0 %, and 38.1%, respectively. In spite of slight increase was found for these parameters in 2017, the efficacy of ridge tillage was not obvious. In addition, ridge tillage improved markedly doughy rheological parameters, including water absorption, doughy formation, stability, and extensibility in 2016, and showed significant increase of doughy stability, extension energy and extension resistance in 2017. Ridge tillage adjusted soil environment of rhizosphere, furthermore improved grain quality and end-product properties of spring wheat in Northeast China.