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作 者:赵志鹏[1] 李刚[2] 施标[1] 李茂柏 王新其[1] 吴书俊[1] 曹黎明[1] 张建明[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]上海市农业技术推广服务中心,上海201103 [3]上海种子管理总站,上海201103
出 处:《上海农业学报》2015年第5期1-5,共5页Acta Agriculturae Shanghai
基 金:上海市农业科学院院发基金项目[农科发2013(06)];上海市科技兴农重点攻关项目[沪农科攻字(2015)第1-3-2号];江苏省植物功能基因组学重点实验室开放课题(K13009)
摘 要:为选育香型优质粳稻新种质,以粳稻‘武香075'为香味基因供体,优质水稻‘金丰'为受体,配制杂交组合,通过分子标记辅助选择和KOH香味检测法对杂交分离后代进行香味基因与香味鉴定筛选。经世代综合优良性状选择,最终选育获得优质高产香型粳稻种质纯合株系‘香粳1305'。经农业部稻米及制品质量监督检验测试中心检测,‘香粳1305'稻米品质优良,达到国标二等食用粳米标准。两年多点试验结果显示,‘香粳1305'实割产量9 487.50—9 685.50 kg/hm^2,较对照有显著或极显著增产,增产幅度为3.97%—7.23%,表现出较好的丰产性和稳产性。将分子标记辅助选择与常规育种手段相结合,可快速获得香味性状株系。To breed fragrant rice with high quality,japonica variety'Wuxiang 075' was used as a fragrance gene donor and high quality rice variety 'Jinfeng' as a recipient.Allele specific amplification and KOH were utilized to identify homozygous fragrant,homozygous non-fragrant,and heterozygous non-fragrant individuals.A fragrant rice germplasm named 'Xiangjing 1305' with high quality was obtained through six generational agronomic traits selection.The quality of 'Xiangjing 1305' was analyzed and tested by Rice Product Quality Supervision and Inspection Center of Ministry of Agriculture in 2013.The brown rice rate,milled rice rate and head rice rate was 84.2% ,75.8% and 73.8% respectively.Its chalky rice rate was 13% with 2.0 chalkiness degree,and transparency was 1 with 1.0 alkali digestion value.The gel consistency was found to be 70 mm with 15.3% amylose content and 9.3% protein content.The grain quality of the new germplasm reached the second class of national edible rice standard.After cultivated in Jinshan District,Chongming County and Shangshi contemporary agricultural park in 2013—2014,the yields of 'Xiangjing 1305' were at high and stable level of 9 487.50—9 685.50 kg/hm^2,which increased with a range of 3.97% —7.23% than the control('Xiushui 128' and'Xiushui 134') and achieved significant or extremely significant level.By combination method of markerassisted selection and conventional breeding,fragrant rice germplasms could be easily identified and obtained.
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