稻米品质性状与产量性状及籼粳分化度的相互关系研究  

Study on the Relationship between Quality,Yield Characters or Indica-japonica Differentiation in Rice (Oryza sativa L.)

作　　者：吴长明[1] 孙传清[1] 付秀林[2] 王象坤[1] 李自超[1] 张强[2] 

机构地区：[1]中国农业大学,北京100094 [2]吉林省农业科学院水稻研究所,吉林公主岭136100

出　　处：《作物学报》2003年第6期822-828,共7页Acta Agronomica Sinica

基　　金：吉林省杰出青年科技计划资助课题

摘　　要：通过QTL的连锁关系和性状相关性研究表明 ,供试的籼粳重组自交系群体的籼粳分化程度与籼、粳稻的直链淀粉含量高低无直接关系 ,籼粳分化度与胶稠度、碱消值、蛋白质和粗脂肪含量之间呈现显著相关和密切连锁关系 ;直链淀粉含量的高低不是影响稻米食味品质的关键因素 ,胶稠度和碱消值是影响稻米食味品质的最重要因素 ;单株产量越高 ,直链淀粉含量越高 ,而稻米胶稠度却呈现下降趋势 ;通过利用优质的资源、采取籼粳杂交育种方法能够选育出产量高 ,同时米质亦好的籼稻和粳稻品种。Through the analysis of link relation of QTL and correlation of grain quality traits, it was revealed that there was no direct relationship between indica-japonica differentiation of RILs and amylose content, but significant correlation and close link between indica-japonica differentiation and protein content as well as fat content. The result indicated that amylose content was not the key factor, but gel consistency and alkali spreading value were important factors affected rice eating taste quality. The result showed that increasing of amylose content and yield per plant resulted bad gel consistency. By using excellence resources and indica-japonica cross method, the rice variety with high yield and good quality could be developed.

关 键 词：稻米 品质性状 籼粳 分化度 相互关系 连锁关系 性状相关性 

分 类 号：S511.2[农业科学—作物学]