优质杂交籼稻蒸煮品质性状的遗传研究  

The Inheritance of Cooking-quality Characters in Indica Hybrid Rice with Good-quality

作　　者：方平平[1] 徐锦斌[2] 林荔辉[1] 李维明[1] 吴为人[1] 潘国亮[1] 

机构地区：[1]福建农林大学作物科学学院,福建福州350002 [2]福建省南平市农业局,福建南平353000

出　　处：《江西农业大学学报》2004年第5期709-713,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金(39863350);福建省青年人才创新基金(2001J045);福建省教育厅基金(K2001061)资助项目

摘　　要：以5个优质不育系和5个优质恢复系为亲本,采用不完全双列杂交设计,研究亲本均为优质背景下籼型杂交稻米蒸煮品质性状遗传,结果表明:(1)杂种稻米蒸煮品质性状表现主要受遗传控制,遗传方差可解释表型方差的84%以上,说明这些性状的遗传稳定性强。遗传效应中,加性效应起绝对决定作用。(2)与遗传效应相比,基因型×环境互作效应值小,影响甚微。但直链淀粉含量的互作效应值达15.4%。(3)遗传表达:胶稠度主要受胚乳基因型控制。而糊化温度和直链淀粉含量则主要决定于母体效应。(4)糊化温度(碱消值)和胶稠度存在负向杂种优势,直链淀粉含量存在正向杂种优势。(5)在蒸煮品质性状中,胶稠度和直链淀粉含量2性状,不育系对杂种的贡献大于恢复系,而糊化温度则恢复系贡献大。Ten good-quality parents including 5 CMS lines and 5 restorers were used to make incomplete diallel crosses for studying the inheritance of cooking-quality characters in indica hybrid rice.Genetic analysis was conducted by using genetic models including genotype×environment interaction for gelatination temperature(GT),gel consistency(GC)and amylose content(AC). The results showed that:(1)The genetic variations(Vg) for each of 3 characters accounted for more than 84% of phenotype variation,indicating that all cooking-quality traits were mainly controlled by genetic effect.(2)The genetic variations of GT and AC were mainly attributable to maternal additive (V_(Am)),while GC was predominated by direct additive effect.(3)Compared with genetic main effect,the genotype×en Vironment interaction effect(V_(GE)) was much less important,with AC for 15.4%.(4)Heterosis analysis revealed that GC and GT presented negative dominances,and AC performed positive dominance.(5)The comarison between the contributions by CMS lines and restorers to F_1 quality improvement showed that GC and AC were much more influenced by CMS lines than that by restorers,whilst GT was more influenced by restorers than that by CMS lines.

关 键 词：优质 杂交籼稻 蒸煮品质 遗传效应 基因型×环境互作效应 

分 类 号：S511.01[农业科学—作物学]