Abstract: The effect of potassium application on grain yield and quality of strong gluten wheat were studied.The results indicate increase in grain yield with potassium application within 37.5kg/hm² to 112.5kg/hm².Yield increases by 793.5～1672.5kg/hm² with a net benefit of 981.0～1878.0 yuan/hm².Significant differences among the different treatments are also observed.Yield decreases with potassium application between 112.5kg/hm² and 150kg/hm².Thus potassium application of about 112.5kg/hm² is suggested for practical purposes.The contents of gliadin,glutenin and globulin are observed to be more affected than those of albumin by potassium application.Stored and gross protein and amino acid contents remarkably increase.Therefore the quality improvement is attributed to potassium treatments.Major features of the processing quality are improved with increasing application of potassium within a given range.Many important quality traits of baked bread including wet gluten,sedimentation,stable time,bread volume, extensibility, etc.are significantly improved with potassium treatment.In the experiment,optimum application ratios of N,P₂O₅ and K₂O are 2∶1∶1 within an optimum potassium application range of 103.0～112.5kg/hm².