粳稻品质与农艺性状的相关分析  

Correlationanalysis between quality and agronomic characters of keng rice

作　　者：牛付安[1,2] 洪德林[2] 江建华[3] 刘健[2] 倪林娟[1] 程灿[1] 周继华[1] 袁勤[1] 

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201403 [2]南京农业大学作物遗传与种质创新国家重点实验室,南京210095 [3]安徽省农业科学院,合肥230031

出　　处：《上海农业学报》2013年第5期54-57,共4页Acta Agriculturae Shanghai

基　　金：农业科技成果转化资金项目(2012GB2C000150);上海市水稻产业技术体系建设项目资助

摘　　要：以粳稻‘秀水79'和‘C堡'杂交衍生的重组自交系(RIL)群体248个株系为试材,对粳稻品质性状与农艺性状进行了相关分析。结果表明:品质性状与单株产量相关关系不显著,但是与具体的农艺性状之间却存在着复杂的相关关系。提高粒重、穗长、单株生物产量、全生育期、一次枝梗数和降低二次枝梗数有利于改善粳稻碾磨品质;提高单株生物产量、全生育期以及降低粒重和着粒密度有助于粳稻垩白的改良;提高全生育期和降低每穗实粒数、二次枝梗数有助于改善粳稻蒸煮食用品质。并利用2009年参加上海市区试和生试的26个粳稻品种对RIL群体所得结果进行了验证。The 248 lines of the recombinant inbred line（RIL）population derived from crossing be- tween keng rice varieties ＇Xiushui 79 ~ and ＇C Bao were used as test materials,and the correlation a- nalysis between their qualities and agronomic characters was made. The results showed that the quality was not significantly correlated to their grain weight per plant but was complicatedly correlated to their specific agronomic characters. It was advantageous to the improvement of milling quality increas- ing grain weight, panicle length, biological yield per plant, whole growth period and primary branch number or decreasing secondary branch number. It was conducive to the improvement of chalkiness in- creasing biological yield per plant and whole growth period or decreasing grain weight and grain den- sity. And the cooking and edible qualities could be improved if increasing whole growth period or de- creasing filled grains per panicle and secondary branch number. The above results were corroborated by using the 26 keng rice varieties tested in Shanghai regional trial and production trial in 2009.

关 键 词：粳稻 品质 农艺性状 相关分析 

分 类 号：S511[农业科学—作物学]