江苏省鲜食糯玉米品质性状育种分析  

Analysis of Breeding on Quality Traits of Fresh Eating Waxy Corn in Jiangsu Province

作　　者：赵文明[1] 孔令杰[1] 陈艳萍[1] 管晓春 陆大雷[3] 袁建华[1] 

机构地区：[1]江苏省农业科学院粮食作物研究所,江苏南京210014 [2]江苏省种子管理站,江苏南京210013 [3]扬州大学农学院,江苏扬州225009

出　　处：《江西农业学报》2016年第2期31-34,38,共5页Acta Agriculturae Jiangxi

基　　金：江苏省"333工程"科研项目(BRA2013266)

摘　　要：研究了2011~2014年江苏省鲜食糯玉米区域试验参试组合的主要品质性状与品质间的关系。相关分析结果表明：外观、柔嫩性和皮厚薄与品质呈极显著正相关关系;气味风味、色泽和糯性与品质呈显著正相关关系;皮渣率、支链淀粉含量与品质呈负相关关系。通径分析结果表明：外观、气味风味、色泽、糯性、柔嫩性和皮厚薄与品质间的回归系数均达到了极显著水平;各品质性状与品质间的直接通径系数表现为外观〉皮厚薄〉糯性〉气味风味〉色泽〉柔嫩性〉支链淀粉含量〉皮渣率。因此,江苏省在选育高品质鲜食糯玉米杂交种时,应以改良外观、皮厚薄、糯性为主攻目标。The relationship between quality traits and quality of fresh eating waxy corn from 2011 to 2014 in Jiangsu province was analyzed. The results of correlation analysis showed that quality was outstanding significant positively correlated to appearance,tenderness,and pericarp thickness,the quality was significant positively correlated to ear flavor,color and waxiness,the quality was negatively correlated to residue ratio and amylopectin content. The results of path analysis suggested that regression coefficient of appearance,ear flavor,color,waxiness,tenderness and pericarp thickness were reached very significant level,and the direct path coefficient order of the quality was highest for appearance,followed by pericarp thickness,waxiness,ear flavor,color,tenderness,amylopectin content,and residue ratio,respectively. According to the superior quality fresh eating waxy corn breeding,the prime objective of breeding work was to improve appearance,pericarp thickness and waxiness.

关 键 词：江苏 鲜食糯玉米 品质性状 育种 

分 类 号：S513.033[农业科学—作物学]