Comparison of Mechanical Properties of Spring Maize Stems from Grain Filling to Dough Stage
In the Northeast of China,the risk of stem in spring maize increases after the filling stage,which can lead to reduced grain yield and quality.To clarify the changes in stem lodging resistance from filling to dough stage,two spring maize varieties(Dongnong254 and Demeiya 1)were selected in this study,and the samples were taken at filling and dough stage to determine the stem diameter,the mechanical indexes of the stem(crushing strength and puncture intensity),and the fresh density of the 3rd and 6th internode stems under two nitrogen levels(100 kg/ha and 200 kg/ha).The results showed that crushing strength,puncture intensity and fresh density of stem decreased from filling to dough stage,and the range of the decrease was related to the level of nitrogen supply.The crushing strength,puncture intensity and fresh density were reduced by 1.0％-10.5％,7.3％-37.0％and 19.0％-35.9％,re-spectively,at 100 kg/ha nitrogen level;and reduced by 14.6％-46.7％,25.6％-44.6％and 37.9％-41.6％,respec-tively,at 200 kg/ha nitrogen level.The results indicated that the changes in stem mechanical properties of spring maize from filling to dough stage were influenced by the level of nitrogen supply.It can provide theoretical guidance for the development of cultivation measures to stem lodging resistance.
MaizeStem lodgingMechanical property of intenodesStem mechanical character
NETL
NSTL
万方数据
