糯高粱籽粒淀粉含量及组分的配合力分析  

A Analysis of the Combining Ability of Starch Content in Glutinous Sorghum

作　　者：丁国祥[1] 李天炬[1] 曾庆曦[1] 

机构地区：[1]四川省农科院水稻高粱研究所,泸州646100

出　　处：《绵阳经济技术高等专科学校学报》1999年第2期18-20,共3页Journal of Mianyang College of Economy & Technology

基　　金：四川省科委应用基础研究资助项目

摘　　要：用 1 8A等 4个糯高粱不育系与 3 5R等 5个糯高粱恢复系按Griffing方法Ⅱ组配成 2 0份组合 ,估算了糯高粱籽粒总淀粉含量、支链淀粉含量和直链淀粉含量的配合力。结果表明 ,同一亲本不同品质性状的配合力不同 ,同一品质性状不同亲本的配合力也不同。在酿酒品质性状的杂种优势利用上 。The combining ability of total starch , amylase and amylopectin content in glutinous sorghum grain was reserched by means of incomplete dialled model with 4 sterile lines and 5 restoring lines. The result indicated that combining ability of different characters of the same parent or different parents of the same character was different. So the parents of glutinous sorghum with highGCA of total starch and amylopectin content must be selected in the utilization of quality character heterosis for making liquor.

关 键 词：糯高粱 淀粉含量 配合力 高粱籽粒 

分 类 号：S514.01[农业科学—作物学]