稻米食用和蒸煮品质与不同发育阶段株高的遗传相关分析  

Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages:

作　　者：包劲松[1] 徐惠英 谢建坤[1] 夏英武[1] 

机构地区：[1]浙江大学原子核农业科学研究所,浙江杭州310029 [2]浙江长兴县雉城镇农科站,浙江长兴313100

出　　处：《浙江农业学报》2000年第1期6-10,共5页Acta Agriculturae Zhejiangensis

摘　　要：本文研究了稻米食用和蒸煮品质与不同发育阶段株高的遗传相关关系，结果表明各时期都存在极显著的基因型协方差（ ＣＧ／Ｇｍ） ，但除热浆粘度外，不同时期这种相关性的方向是不同的，说明不同时期选择的标准也应有所不同。进一步分解各项遗传协方差分量发现，不同性质遗传相关分量差异也较大，表观直链淀粉含量（ＡＡＣ） ，胶稠度（ＧＣ） ，粘度速测仪（ＲＶＡ） 谱与株高的相关性主要以加性相关（ ＣＡ／Ａｍ 和ＣＡ／Ａｍ） 和细胞质相关（ ＣＣ／Ｃ） 为主。同时对ＡＡＣ，糊化温度（ＧＴ） 和ＧＣ 的改良应选择植株在前期生长较快，后期生长慢的植株，而对稻米淀粉粘滞性的改良则应选择前期和后期都生长快的植株，以达到进一步改良稻米食用和蒸煮品质的目的。Analysis of genetic covariances was made between plant height at different growing stages and eating and cooking qualitative traits of rice.The eating and cooking quality parameters were composed of apparent amylose content (AAC),gelatinization temperature (GT),gel consistency (GC) and RVA profile.Significant genotype covariances were detected between eating and cooking quality parameters and the plant heihgt at 20,50,80,110 days after germination and the plant height from the ground to the tip of the panicle.However,the relationship differed positively or netatively at different stages,which suggested that different selection standard should be made at different stages.Further dissection of the covariance compositions revealed that stronger additive and cytoplasmic relationships existed between AAC,GC,RVA profile and the plant height at different stages.In order to improve the AAC,GT and GC together,the higher plant at early stage and lower plant at later stage should be selected,and higher plant at both early and later stages should be selected for the improvement of the RVA profile together

关 键 词：稻米 食用品质 蒸煮品质 植株高度 遗传协方差 

分 类 号：S511.03[农业科学—作物学]