籼型杂交水稻稻米蒸煮品质、碾米品质及营养品质的细胞质遗传效应  

Genetical Effect of Different Cytoplasms on Rice Cooking, Milling and Nutrient Qualities in Indica Type Hybrid Rice

作　　者：易小平[1] 陈芳远[1] 

机构地区：[1]广西农学院,南宁530005

出　　处：《中国水稻科学》1992年第4期187-189,共3页Chinese Journal of Rice Science

摘　　要：有关杂交水稻品质性状的研究,国内外学者已做了一些工作,主要注重于现有杂交稻米质的表现,或者是稻米品质的核遗传效应,作者在前文中已报道细胞质对稻米外观品质及氨基酸含量的影响,发现细胞质效应是显著的,但主要是通过核质互作进行表达。本文就稻米蒸煮品质、碾米品质及营养品质的细胞质影响作一探讨。The rice quality characteristics were studied by variance analysis with 14 combinations from 7 homonucleus-alloplasmic lines crossed with two restorer by 7×2 partial dialled cross design. The results indicated as follows: 1) The effect of cytoplasms was not significantly different in alkali spreading value but significantly different in fat content and protein content and highly significantly different in gel consisten- cy, amylose content, brown rice rate. 2) The effect of nucleus was not significantly differ- ent in alkali spreading value and gel consistency, but significantly different in brown rice rate and highly significantly different in fat content, protein content, amylose content. 3) The effect of nucleus-cytoplasm interaction was not significantly different in alkali spreading value and fat content but highly significantly different in gel consistency, brown rice rate, amylose content, protein content. Most of male sterility cytoplasm showed positive effect or the same one as fertile cytoplasm and a few of male sterility cytoplasm showed negative. It suggested that some quality characteristics of rice were controlled by nucleic gene, cytoplasmic gene and nucleus-cytoplasmic gene interaction but nucleic gene was prominent.

关 键 词：籼型 杂交稻 稻米品质 营养 遗传 

分 类 号：S511.103.2[农业科学—作物学]