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本文就7个大麦品种的三个麦芽品质性状——α-淀粉酶活力、色度和粘度,以7×7双列杂交设计进行了配合力分析。结果表明基因型间差异均极显著;一般配合力(GCA)方差大于特殊配合力(SCA)方差。因而认为基因的加性效应较为重要。早熟3号、元麦114、义乌二棱三个品种分别是α-淀粉酶活力、麦芽汁色度和麦芽汁粘度较好的配合者。杂交组合“早熟3号×元麦114”、“嵊县无芒六棱×义乌二棱”、小将×义乌二棱”对α-淀粉酶活力有较高的正向SCA效应;而“鹿岛×嵊县无芒六棱”、“元麦114×小将”、“元麦114×义乌二棱”对麦芽汁色度、“鹿岛×木石港3号”、“鹿岛×义乌二棱”、“小将×木石港3号”对麦芽汁粘度分别有较大的负向SCA效应。最后根据分析结果,对麦芽品质育种的亲本选配作了初步讨论。
In this paper, three malting quality traits of seven barley cultivars, α-amylase activity, colorimetric and viscosity, were analyzed by 7 × 7 double crosses. The results showed that the genotypes were significantly different; the GCA variance was greater than the SCA variance. So that the gene additive effect is more important. Early maturity 3, Yuen Mai 114, Yiwu Ergu three varieties are alpha-amylase activity, wort color and wort viscosity better cooperation. The combination of early age × × × wheat × 114, × × × × × Shengwu County, Yiwu Erlang, young × × Yiwu Ergyuan α-amylase activity had a higher positive SCA effect; and “Kashgar × × × × × × × Shengzhou County, ”“ Yuen Mai 114 × teenager ”,“ Yuma wheat 114 × Yiwu Erlang ”on the wort color,“ Kashima × Mushi Hong Kong ”,“ Kashima × Yiwu Erlang ” , And “young boy × Mudangang 3” had greater negative SCA effects on the wort viscosity respectively.Finally, according to the results of the analysis, the parental selection of malt quality breeding was preliminarily discussed.