云南粳型特色软米食味品质性状稳定性分析  

Stability of Eating Quality Traits of Japonica Soft Rice from Different Locations at Different Altitudes in Yunnan Province,China

作　　者：苏振喜[1] 赵国珍[1] 廖新华[1] 世荣[1] 蒋聪[1] 朱振华[1] 邹茜[1] 

机构地区：[1]云南省农业科学院粳稻育种中心,云南昆明650205

出　　处：《中国水稻科学》2010年第3期320-324,共5页Chinese Journal of Rice Science

基　　金：云南省"十一五"重点攻关专项资助项目(2006NG04);国家863计划资助项目(2007AA100101)

摘　　要：将5个低直链淀粉含量的软米品种(系)种植在4个不同海拔生态点,利用AMMI模型对食味品质性状(直链淀粉含量、胶稠度、碱消值和蛋白质含量)进行了稳定性分析,并以食味品质性状的表型值、AMMI分析的前两位主成分值及相应的稳定性参数(Di)为指标,对品种(系)食味品质及其稳定性进行评价。结果显示,直链淀粉含量、胶稠度和蛋白质含量3项指标在基因型间、环境间及基因型×环境互作间的方差达到显著或极显著水平,此3项指标的交互效应主成分值(IPCA)差异也显著。综合考虑3项指标的表现,5个软米品种(系)食味品质稳定性依次为银光>云粳20号>云粳优4号>YH6>H559。影响食味品质稳定性的主要环境气候因子是海拔和日平均气温。综合考虑供试品种(系)的产量水平、食味品质及其稳定性,银光和云粳20号可作为改良稻米食味品质(特别是降低直链淀粉含量)及其稳定性的亲本。Five japonica soft rice cultivars were cultivated at four different altitudes in Yunnan Province, China to evaluate the genetic stability of eating quality traits including amylose content, gel consistency, protein content based on AMMI model. The results showed that genotype ×environment interaction and difference in eating quality traits among genotypes and environments were significant at 5% or 1% level. The amylose content, gel consistency, and protein content were also significantly different in IPCA value. The order of stability of eating quality traits for the five cultivars was as follows： Yinguang 〉Yunjing 20 〉Yunjingyou 4 〉YH64〉 H559. Environment factors affecting stability of eating quality traits were altitude and daily mean air temperature. In view of grain yield, eating quality and its stability, Yinguang and Yunjing 20 could be applied as parents to improve eating quality （especially in low amylose content breeding） and its stability.

关 键 词：粳稻 软米 食味品质 AMMI模型 海拔 

分 类 号：S511.22[农业科学—作物学]