杂交稻米主要品质性状的遗传研究与改良  

Genetic studies and improvement of the main quality characters of hybrid rice

作　　者：康海岐[1] 曾宪平[1] 

机构地区：[1]四川省农科院作物研究所,四川成都610066

出　　处：《西南农业学报》2001年第2期100-104,共5页Southwest China Journal of Agricultural Sciences

摘　　要：通过对整精米率、垩白和透明度、直链淀粉含量及米饭感官品质等稻米主要品质性状遗传研究状况的阐述 ,认为 :( 1)如果要求杂交稻的整精米率提高 ,双亲都必须有较高的整精米率 ;对其遗传改良可以通过粒形与垩白可遗传变异的选择来进行。 ( 2 )要使杂交稻具有良好的外观和蒸煮食味品质 ,应该采用双亲胚乳性状差异尽可能小的亲本 ;亲本改良尤其要注意不育系自身品质性状的改良。 ( 3)杂交稻米质一般介于双亲之间 ;通过粒形因子和胚乳性状的选择 ,可以育成米粒清澈透亮又可为人们所喜爱的食味品质的杂交稻组合。The current status of genetic study on the main quality characters of hybrid rice were discussed, including head rice yield, chalkiness, transparency, amylose content and sensory quality of cooked rice. Some conclusions were as follows:(i) to improve head rice yield of hybrid rice, that of the parents should be high, and the genetic improvement could be conducted through selecting for the genetic variation of grain shape factors and chalkiness; (ii) to select the hybrid rice combination with good sensory quality, cooking and eating quality, the difference of endosperm character between parents should be small, and the quality of male sterility should be improved firstly in the improvement of parents quality. In general, the grain quality of F 1 was controlled by that of their parents. The hybrid rice combination with good quality could be bred through the selection of grain shape factors and endosperm properties.

关 键 词：稻米品质 遗传 胚乳性状 粒形因子 杂交插 

分 类 号：S511.103.2[农业科学—作物学]