小麦品质性状杂种优势及其配合力研究  

Heterosis and Combining Ability of Quality Characters in Wheat

作　　者：张明[1] 王岳光[2] 刘广田[3] 

机构地区：[1]菏泽学院生命科学系,山东菏泽274015 [2]莱阳农学院农学系,山东莱阳565200 [3]中国农业大学农学与生物技术学院,北京100084

出　　处：《麦类作物学报》2006年第3期63-66,共4页Journal of Triticeae Crops

基　　金：国家自然科学基金项目(39930110)。

摘　　要：采用二组品质性状不同的12个亲本材料,通过6×6NCⅡ完全双列杂交设计,配制了36个组合,对小麦品质性状的杂种优势及其配合力进行了研究。结果表明,除谷蛋白大聚合体的平均杂种优势较大外,其它品质性状后代的平均杂种优势较小,但组合间杂种优势具有显著差异;大多数品质性状都受基因加性效应和非加性效应影响,以加性效应为主。在亲本之间、性状之间以及组合之间一般配合力效应值和特殊配合力效应值的差异均较大。除干面筋含量以外,各品质性状的亲本间和组合间方差分别达到显著或极显著差异水平。Heterosis and combing ability of quality characters in wheat were studied with 36 crosses from 12 parents with different quality characters by 6×6 NCⅡ complete diallel crossing design. The result showed that average heterosis of other quality characters in F1 was not significant except Glutenin Macropolyer but average heterosis among crosses was significantly different. Most of the quality characteristics were affected by gene additional effect and non additional effect; The GCA and SCA were significantly different amony parents,characters and crosses, excluding dry gluten content, the variance of other quality characteristics within parents and crosses was significant different at 5% level and 1% level, respectively.

关 键 词：小麦 烘烤品质 杂种优势 配合力 

分 类 号：S512.1[农业科学—作物学] S334.5