粳稻糊化温度遗传研究  

Genetic Research for Gelatinization Temperature(GT) in Japonica Rice

作　　者：武翠[1] 邵国军[1] 吕文彦[1] 马莲菊[2] 崔鑫福[1] 曹萍[1] 尹长斌[1] 徐兴伟[1] 何萍[1] 

机构地区：[1]沈阳农业大学农学院,辽宁沈阳110161 [2]沈阳师范大学化学与生命科学学院,辽宁沈阳110034

出　　处：《作物学报》2007年第6期1041-1044,共4页Acta Agronomica Sinica

基　　金：国家高技术研究发展计划(863计划)项目(2001AA241015);辽宁省自然科学基金项目(20032092)

摘　　要：本文提出了测定粳稻米糊化温度的改进方法,并利用该方法,以父、母本各3个及按NC-Ⅱ设计配置的9个杂交组合为试材,采用朱军提出的包括种子效应、母体效应、细胞质效应的三倍体种子模型对粳稻糊化温度的遗传进行了研究。结果表明,粳稻米糊化温度的控制以遗传因素为主,三套遗传体系对糊化温度的表达都有影响,但以种子效应为主。基因效应以加性效应为主。对粳稻糊化温度的改良应从亲本入手,宜在早代进行选择。A modified testing method of gelatinization temperature （ GT）, three male and female parents and nine cross combinations using this parents by NC-Ⅱ design, and Zhu＇s triploid endosperm traits model including endosperm effect, maternal effect and cytoplasmic effect were used to analyze the genetic characters of GT. The results showed that, GT was mainly controlled by genetic factors. Though all the three genetic systems affected expression of GT the endosperm effect was the main one. Additive effect was the main effect. The selection for improving GT of Japonica rice could be taken in early generations.

关 键 词：粳稻 糊化温度 测定方法 遗传 三倍体遗传模型 

分 类 号：S511.22[农业科学—作物学]