Taking two strong gluten wheat cultivars GC8901 and Jinan 17 as materials,3 treatments,no potassium application (K0),basal potassium application of 120 kg/hm2 (K1),basal potassium application of 60 kg/hm2 and topdressing potassium of 60 kg/hm2 at jointing stage (K2),were designed to study the effects of potassium split application on grain yield,crude protein content,protein component contents and processing quality.The results showed that grain yield of K2 were significantly higher than those of K0 and K1.Compared with K1,K2 had no significant effect on crude protein,albumin and globulin contents,but decreased alcohol soluble protein content significantly.K2 also increased glutenin content,and had different effects on soluble glutenin and insoluble glutenin contents,which led to the increase of glutenin polymerization index and ratio of glutenin to gliadin.The quality indexes including dough forming time,dough stability time,and loaf volume of K2 were significantly higher than those of K0 and K1.The experiment indicated that potassium application improved the processing quality of wheat and baking quality of bread mainly through increasing glutenin/gliadin ratio and polymerization index of glutenin; split application of potassium was benefit to improving grain yield and quality of strong gluten wheat synchronously.%以强筋小麦品种藁城8901和济南17为试验材料,设置不施用钾肥(K0)、基施钾肥120 kg/hm2(K1)和基施钾肥60 kg/hm2+拔节期追施钾肥60 kg/hm2(K2)3个处理,研究分期施钾对小麦籽粒产量、籽粒粗蛋白含量、籽粒蛋白各组分(清蛋白+球蛋白、醇溶蛋白、麦谷蛋白、可溶性谷蛋白、不溶性谷蛋白)含量和小麦籽粒品质的影响.结果表明,分期施钾处理的籽粒产量显著高于不施钾和一次性基施钾肥的处理；与一次性基施钾肥处理相比较,分期施钾对籽粒粗蛋白含量和清球蛋白含量无显著影响,但显著降低醇溶蛋白的含量,提高籽粒谷蛋白含量,且对可溶性谷蛋白和不溶性谷蛋白含量的影响程度不同,结果导致谷蛋白聚合指数(不溶性谷蛋白/谷蛋白总量)、谷/醇比提高；分期施钾处理的面团形成时间、面团稳定时间和面包体积等品质指标显著优于不施钾和一次性基施钾肥处理；试验表明,施钾主要是通过提高谷/醇比和谷蛋白聚合指数来改善小麦加工品质和面包烘焙品质的；分期施钾有利于强筋小麦籽粒产量和品质的同步改善.
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