冬小麦淀粉糊化特性的配合力及遗传力分析  

Analysis on Combining Ability and Heritability of Flour Gelatilization Characteristics of Winter Wheat

作　　者：王霖[1] 高庆荣[2] 郭新平[1] 张洪领[1] 苟艳丽 

机构地区：[1]济宁市农业科学院,山东济宁272031 [2]山东农业大学农学院,泰安271018

出　　处：《麦类作物学报》2004年第4期1-5,共5页Journal of Triticeae Crops

基　　金：山东省良种产业化重点支持项目。

摘　　要：为了给优质面条小麦品种的选育提供理论依据,利用不完全双列杂交分析了8个小麦品种淀粉糊化特性参数的配合力、遗传力及参数之间的相关性。结果表明,不同品种之间峰值粘度的一般配合力相对效应值变异范围较大,从-20.08%至8.39%,变异系数为28.47%。一般配合力方差为90.65%,特殊配合力方差为9.35%,狭义遗传力为90.61%。其余各参数群体的一般配合力方差均明显高于特殊配合力方差,且狭义遗传力大于70%。淀粉的峰值粘度与最终粘度、谷值粘度、回冷值、稀懈值及峰值时间呈极显著正相关,相关系数依次为0.8832、0.8717、0.8243、0.5064、0.5428。8个品种中淄麦12、烟农15、鲁麦16的峰值粘度一般配合力较高,可作为选育面条小麦的优良亲本。组合烟农15×济南17、鲁麦16×烟2801的特殊配合力较高。Using 16 F_1 hybrids derived from incomplete diallel cross with 8 wheat varieties, the combining (ability) and heritability of flour gelatilization characteristics were analyzed with purpose of providing (information) for noodle wheat breeding. The results showed that the general (combining) (ability) of peak viscosity of 8 wheat varieties were significantly different and their relative effect ranged from -22.08% to 8.39%. (Variances) of general and specific (combining) (ability) for peak viscosity (PV) was 90.65% and 9.35%, respectively, and the (narrow) heritability was 90.61%. (Variances) of general (combining) (ability) for other traits were (significantly) (higher) than that of specific (combining) (ability) and the (narrow) heritabilities were over 70%. The peak viscosity was (significantly) and positively correlated with final viscosity, trough viscosity, setback, breakdown and peak time, and the correlation coefficients were 0.8832, 0.8717, 0.5064, and 0.5428, respectively. Peak viscosity was a very important index in noodle wheat breeding. Among the eight varieties, the general (combining) (ability) of peak viscosity of Zimai 12, Yannong 15, and Lumai 16 were higher than the others. Therefore, they were good parents for noodle wheat breeding.

关 键 词：遗传力 一般配合力 特殊配合力 淀粉糊化特性 面条小麦 冬小麦 选育 同品种 方差 效应 

分 类 号：S512.1[农业科学—作物学] S513