云南软米直链淀粉含量的遗传及其温度敏感性分析  

The genetic and temperature sensitive analysis of the amyolse content of soft rice in Yunnan

作　　者：辜琼瑶[1] 刘家富[2] 卢义宣[1] 涂建[1] 班洪兴 谭春艳[1] 

机构地区：[1]云南省农业科学院粮食作物研究所,云南昆明650205 [2]云南省农业科学院农业部农产品质量监督测试中心,云南昆明650223 [3]云南德宏州潞西市种子公司,云南潞西678400

出　　处：《西南农业学报》2007年第4期569-572,共4页Southwest China Journal of Agricultural Sciences

基　　金：云南省"十五"重点攻关项目(2001NG03);云南省科技厅国际合作项目(2005GH08)资助

摘　　要：选用毫屁、毫木西、毫安弄和毫安旺4个云南软米品种分别与高直链淀粉含量的桂朝2号和糯稻杂交,其F1的直链淀粉含量均居于双亲之间,偏向于含量高的亲本,F2和BC1F1的直链淀粉含量分别符合3∶1和1∶1的分离比例,表明这4个软米品种均可能受与wx等位的隐性基因控制。对43份云南软米的温度敏感性研究发现,毫木占、毫安旺、毫木吕娘、毫好嫩、大憨谷、毫磨牙、毫磨(莫)允、毫八宛、毫闷俩在不同温度条件下成熟时,直链淀粉含量变化较小,对温度比较弱感,在云南软米育种中将具有很大的利用价值,可以作为软米育种的骨干亲本。F1 seeds were skewed towards the high amylase parents in all the crosses between soft rice Haopi, Haomuxi, Hananlong and Haoan- wang and the ordinary rigid or waxy rice cult/vats. The segregation of amylose content agreed with the expected 3 high ： 1 low ratio in F2 seeds and 1 high ： 1 low in BCl Fl seeds ,showing that the genes conferring low amylase in all the studies cult/vats were single recessive and allelic to wx. The study on temperature susceptibility showed that Hanmuzhan, Haoanwang, Hanmulvniang, Haohaonen, Dahangu, Hanmoya, Hanmoyun, Haobawan, Haomenliang were less sensitive to temperature,which could be used as main materials in soft rice breeding.

关 键 词：软米 直链淀粉含量 遗传 敏感性 

分 类 号：S511.2[农业科学—作物学]