玉米营养品质性状的遗传与配合力分析  

Analyses of Inheritance and Combining Ability of Nutritional Quality Traits in Maize

作　　者：柯永培[1] 石海春[2] 牛应泽[2] 袁继超[2] 余学杰[2] 赖仲铭[2] 杨志荣[1] 

机构地区：[1]四川大学生命科学学院,成都610064 [2]四川农业大学农学院,雅安625014

出　　处：《四川大学学报（自然科学版）》2006年第5期1146-1153,共8页Journal of Sichuan University(Natural Science Edition)

基　　金：四川省"十五"育种攻关项目(2001-3-13);四川省应用基础研究项目(03JY029-036-1)

摘　　要：用14份玉米自交系采用7×7不完全双列杂交设计组配的49个F1组合为供试材料,研究了玉米主要营养品质性状的遗传规律和配合力效应.结果表明:(1)玉米籽粒容重、异亮氨酸、精氨酸和甘氨酸主要受加性基因效应影响;粗蛋白、赖氨酸、蛋氨酸和天冬氨酸受加性效应和非加性效应同等影响;粗淀粉、粗脂肪和其余10种氨基酸成份主要受非加性效应影响.(2)粗蛋白、粗脂肪、粗淀粉、脯氨酸、苯丙氨酸、缬氨酸、亮氨酸和丙氨酸等性状的广义遗传力较高.(3)同一营养品质性状不同材料间,同一材料不同性状间其配合力效应表现复杂,存在不同效应大小和正负作用方向的差异,实践上必须重视杂交组合的选育,研究发现698-3可以作为很好的优质高产潜力亲本.The inheritance and combining ability effects of nutritional quality traits were studied using 49 F1 combinations derived from 14 maize inbred lines by 7 × 7 incomplete diallel crossing. The results indicated that： （1） The volume weight, isoleuclne, arginine and glycine are mainly influenced by the additive genetic effect; and protein, lysine, methionine and aspartate by both additive and non-additive effect; while starch, oil and other 10 amino acids by nonadditive effect. （2） The contents of protein, oil, starch, proline, phenylalanine, valine, leucine and alanine have high broad heritability. （3） The effects of combining ability among different inbred lines with the same nutritional quality trait and the same inbred line with different characters is highly complicated with the different extend of positive and negative effects, so it must attach importance on the development of combinations in the breeding practice. The results show that 698-3 can be a good potentialparent with fine quality and high yield.

关 键 词：玉米 营养品质 氨基酸含量 遗传效应 配合力 

分 类 号：Q943[生物学—植物学]