云南粳稻碾磨品质性状稳定性分析  

Analysis on Stability of Milling Quality Traits in Japonica Rice Varieties Bred in Yunnan Province

作　　者：赵国珍[1] 刘吉新[2] 李全衡[3] 廖新华[1] 朱振华[1] 苏振喜[1] 世荣[1] 戴陆园[1] 

机构地区：[1]云南省农业科学院粳稻育种中心,昆明650205 [2]云南省农业科学院粮食作物研究所,昆明650205 [3]云南省种子管理站,昆明650031

出　　处：《植物遗传资源学报》2009年第2期272-277,共6页Journal of Plant Genetic Resources

基　　金：云南省科技攻关项目(2006NG04);云南省技术新人才培养资助项目(2008PY089)

摘　　要：利用AMMI模型对2年5点12个粳稻品种的糙米率、精米率和整精米率进行了稳定性分析,并以碾磨品质性状的表型值及其相应的稳定性参数(Di)为指标,对供试品种进行聚类分析和评价。结果表明,糙米率、精米率和整精米率在不同品种和环境间的差异以及品种×环境互作效应均达极显著水平;碾磨品质性状的稳定性随品种和环境不同而变化较大,其稳定性顺序为糙米率>精米率>整精米率。综合考虑糙米率、精米率和整精米率及其稳定性,云粳优14号、滇元1号、云粳18号和滇元2号的碾磨品质和稳定性好,可作育种亲本,以改良水稻品种的碾磨品质及其稳定性。The stability of brown rice rate, milled rice rate and head rice rate of 12japonica rice varieties cultivated in five model. The ty traits and environment sites for two years were analyzed using additive main effects and multiplicative interaction （AMMI） 12 tested varieties were further clustered and evaluated based on the phenotypic values of milling qualitheir Di value from the AMMI analysis. The results showed that the interactions effect of genotype by , the difference in phenotype and stability of brown rice rate, milled rice rate and head rice rate among different genotypes and environments were all significant at 1% level. The stability of the milling quality traits varied with varieties and environments. The stability of milling quality traits were as follows：brown rice rate？ milled rice rate？ head rice rate. Based on the comprehensive values of brown rice rate, milled rice rate, head rice rate and their stabilities, Yunjingyou 14, Dian yuan 1, Yunjing 18 and Dianyuan 2 could be applied as breeding parents to improve the milling quality and their stability of rice.

关 键 词：粳稻 碾磨品质性状 AMMI模型 稳定性 

分 类 号：S511.22[农业科学—作物学]