作物学报2018，Vol.44Issue(1)：137-143,7.DOI:10.3724/SP.J.1006.2018.00137
冬小麦–夏玉米周年生产条件下夏玉米的适宜熟期与积温需求特性
Suitable Maturity Period and Accumulated Temperature of Summer Maize in Wheat–maize Double Cropping System
摘要
Abstract
Five summer maize hybrids Zhengdan 958 (ZD958), Xianyu 335 (XY335), Denghai 605 (DH605), Denghai 618 (DH618), and Denghai 661 (DH661) were used with treatments of four seeding dates on 21 May, 31 May, 10 June, and 20 June to explore the accumulated temperature and growth period of summer maize in wheat–maize double cropping system. There was no significant effect of seeding dates on the required accumulated temperature making physiological maturity, which mainly de-pended on the nature of varieties. DH618, XY335, ZD958, DH605, and DH661 had the growth period of 110, 112, 116, 116, and 121 d, and required accumulated temperature of 2800, 2880, 2945, 2950, and 3025℃d, respectively. In wheat–maize double cropping system, the largest possible growth period was 107-120 d (from 15 June to 1-5 October), the accumulated temperature was about 2800℃d, which was difficult to meet the needs of production for main maize hybrids. The double late-cropping pat-terns were conducive to increasing grain yield. However, the growth period (about 120 d) of summer maize hybrids planted most popularly was too long to reach full maturity, resulting in serious grain damage when harvest by machinery. In conclusion, at pre-sent, the largest possible growth period and accumulated temperature are not possible to satisfy the needs of the production of main maize hybrids in wheat–maize double cropping system, even timely late harvest is still difficult to complete physiological maturity. Therefore, we need early-maturing (growth period ≤ 107 d) and high-yielding summer maize hybrids in the Yellew-Huaihe-Haihe Rivers Plain.关键词
夏玉米/积温/生育期Key words
summer maize/growth period/accumulated temperature引用本文复制引用
任佰朝,高飞,魏玉君,董树亭,赵斌,刘鹏,张吉旺..冬小麦–夏玉米周年生产条件下夏玉米的适宜熟期与积温需求特性[J].作物学报,2018,44(1):137-143,7.基金项目
本研究由国家重点研发计划"粮食丰产增效科技创新"重点专项(SQ2017YFNC050063), 国家自然科学基金项目(31671629)和国家现代农业产业技术体系建设专项(CARS-02-20)资助.This study was supported by the State Key Research and Development Program "Food Production Enhancement and Efficiency Innovation"Key Special Project (SQ2017YFNC050063), the National Natural Science Foundation of China (31671629), and the National Modern Agri-cultural Technology & Industry System (CARS-02-20). （SQ2017YFNC050063）
