三个麦芽品质性状的配合力分析  

ANALYSIS OF COMBINING ABILITY FOR THREE MALT QUALITIES IN BARLEY (Hordeum vulgare, L.)

作　　者：朱睦元[1] 徐阿炳[1] 俞志隆 袁妙葆[1] 黄纯农[1] 杨煜峰[1] 湛小燕[1] 余建军[1] 黄培忠[2] 刘玉芳[2] 马俊虎[2] 秦国卫[2] 

机构地区：[1]杭州大学生物系 [2]上海市农业科学院作物育种栽培研究所

出　　处：《上海农业学报》1989年第1期9-14,共6页Acta Agriculturae Shanghai

基　　金：浙江省自然科学基金资助课题

摘　　要：本文就7个大麦品种的三个麦芽品质性状——α-淀粉酶活力、色度和粘度,以7×7双列杂交设计进行了配合力分析。结果表明基因型间差异均极显著;一般配合力(GCA)方差大于特殊配合力(SCA)方差。因而认为基因的加性效应较为重要。早熟3号、元麦114、义乌二棱三个品种分别是α-淀粉酶活力、麦芽汁色度和麦芽汁粘度较好的配合者。杂交组合“早熟3号×元麦114”、“嵊县无芒六棱×义乌二棱”、小将×义乌二棱”对α-淀粉酶活力有较高的正向SCA效应;而“鹿岛×嵊县无芒六棱”、“元麦114×小将”、“元麦114×义乌二棱”对麦芽汁色度、“鹿岛×木石港3号”、“鹿岛×义乌二棱”、“小将×木石港3号”对麦芽汁粘度分别有较大的负向SCA效应。最后根据分析结果,对麦芽品质育种的亲本选配作了初步讨论。<Abstract > Analysis of combining ability for three malt qualities (α-amylase ac- tivity, wort colour and wort viscosity) were carried out in a 7 × 7 diallel set. Signi- ficant genotype differences were found among the parental lines and F_1 populations in all these characters. The variauces of general combining ability (GCA) were grea- ter than those of specific combining ability (SCA), showing additive effects of genes were most important in all characters. Zhaoshu No.3 had the highest GCA effect for α-amylase activity, Yuanmai 114 and Yiwu two-rowed had the lowest GCA effects for wort colour and wort viscosity, respestively. Crosses 'Zhaoshu No.3 × Yuanmai 114', 'Shengxian awnless six-rowed × Yiwu two-rowed' and 'Xiaojiang × Yiwu two-rowed' had Higher SCA effects for α-amylase activity, while crosses 'Ludao × Shengxian awnless six-rowed', 'Yuanmai 114 × Xiaojiang' and 'Yuanmai 114 × Yiwu two-rowed' showed larger negative SCA effects for wort colour, and crosses 'udao × Mushigang No.3', 'Ludao × Yiwu two-rowed' and 'Yiwu two-rowed × Mushigang No.3' for wort viscosity, respectively. Finally, parental selection in barley quality cross-breeding was discussed briefly on the basis of the results obtained in the present study.

关 键 词：大麦 双列杂交 配合力 麦芽品质 

分 类 号：TS262.5[轻工技术与工程—发酵工程]