小麦淀粉品质性状配合力效应及遗传分析  

ANALYSIS OF COMBINING ABILITY AND GENETICS OF STARCH QUALITY TRAITS IN WHEAT

作　　者：杨忠强[1] 杨保安[1] 张建伟[1] 陈云堂[1] 郭东权[1] 

机构地区：[1]河南省科学院核农学重点实验室,河南郑州450015

出　　处：《核农学报》2009年第4期542-547,576,共7页Journal of Nuclear Agricultural Sciences

基　　金：河南省农业科技攻关重点项目(0623012400)

摘　　要：选用9个冬小麦品种,按NCⅡ不完全双列杂交设计,对淀粉主要品质性状进行了配合力及相关分析。结果表明:淀粉品质性状一般配合力和特殊配合力方差均达显著或极显著水平,综合考虑亲本各性状一般配合力相对效应,中优9507、济麦20、偃展4110适合做面条和馒头小麦品质育种优良亲本;藁麦6/偃展4110和扬麦16/偃展4110,一般配合力效应和特殊配合力效应表现优秀,总的配合力效应表现也最好,利用价值大,为优良组合。直链淀粉的遗传主要是基因的累加效应,粘度性状、总淀粉、蛋白质品质性状的遗传以加性效应为主,非加性效应为辅;峰值粘度、低谷粘度、最终粘度狭义遗传力达74.47%以上,宜在早代进行选择;直链淀粉、膨胀势在50%以下,高世代选择效果较好。峰值粘度、低谷粘度、最终粘度与支链淀粉、总淀粉、膨胀势呈极显著的遗传负相关,而与直链淀粉、降落数值均呈显著或极显著遗传正相关,可以完全同向选择。Studies had been done on combining ability and correlation among wheat starch traits by using NC Ⅱ mating with 9 winter wheat varieties as parents. The results were as follows：the variances of general combining ability （GCA） and specific combining ability （SCA） of starch quality traits were significant or extremely significant, considering of relative effects of general combining ability, Zhongyou9507, Jimai20, Yanzhan4110 were the best parents used to noodles and bread wheat quality breeding; Gaomai6/Yanzhan4110 and Yangmail6/Yanzhan4110 were outstanding performance with the general combining ability, specific combining ability effect and total combining ability, and also with a high useful value and combination. The inheritance of amylose was controlled mainly by additive gene effect; and the viscosity, and tall starch and protein quality traits were influenced mainly by additive effects and supplemented with non-additive effects. Narrow sense heritability of peak viscosity, low viscosity and final viscosity were as high as 74.47%, these quality traits were fit to be selected in early generations; amylose and welling powers were lower than 50 %, these traits were suggested to be selected in advanced generations. Peak viscosity, low viscosity, final viscosity had been identified to be significantly opposite genetic correlation with amylopectin, total starch content and swelling power, three indexes had been extremely significant or significant positive correlation with amylose and falling number, it indicated that they could be selected in the same direction.

关 键 词：淀粉品质 配合力分析 遗传相关 

分 类 号：S512.1[农业科学—作物学]