糯高粱杂1代酿酒品质性状的研究  

HETEROSIS OF GLUTINOUS SORGHUM GRAIN AND ITS LIQUOR MAKING TRAIT

作　　者：丁国祥[1] 曾庆曦[1] 陈国民[1] 刘兴全[1] 曾富言 

机构地区：[1]四川农科院水稻高粱研究所

出　　处：《西南农业大学学报（自然科学版）》1997年第1期62-65,共4页Journal of Southwest Agricultural University

摘　　要：糯高粱杂种１代籽粒粗蛋白、单宁、总淀粉、直链淀粉和支链淀粉含量的平均优势、超亲优势和相对优势均为负值。总淀粉、直链淀粉和支链淀粉含量的对照优势为正值。粗蛋白、总淀粉和支链淀粉含量呈负向优势。单宁和直链淀粉含量呈负向部分显性，表明利用糯高粱Ｆ１显性效应有一定困难。The crude protein, tannin, total starch, amylase and amylopectin of glutionous sorghum grain were analyzed. The results indicated that the average, the superhigh and the relative heterosis of crude protein, tannin, total starch, amylase and amylopectin content were all negative while the contrast heterosis of total starch, amylase and amylopectin were positive. This shows that there are some difficulties in the application of the dominant effects of the glutinous sorghum and so the parents of glutinous sorghum grain with those high content must be selected as the breeder.

关 键 词：高粱 酿酒 品质因数 杂种优势 

分 类 号：S514.02[农业科学—作物学]