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水稻精米中大约含有90%的淀粉,因此淀粉的特性对水稻的食味品质有很大的影响。淀粉粘滞性是预测稻米食用、蒸煮和加工品质的重要指标。本研究利用4个细胞质雄性不育系和8个恢复系配置的不完全双列杂交组合来分析淀粉粘滞性指标(崩解值、回复值和消减值)的胚乳、细胞质和母体基因效应及环境互作效应。结果表明:在崩解值、回复值和消减值的遗传变异中,遗传主效应方差分量占了64%以上,表明它们主要受遗传主效应控制,同时也受到基因型与环境互作效应的影响。崩解值、回复值和消减值的总遗传率分别为67.8%、79.5%、79.5%,而且普通遗传率占了总遗传率的75%以上,表明对这些性状的早世代选择有效,且在不同环境中选择效果相对稳定。
Rice rice contains about 90% of the starch, so the characteristics of starch on the taste of rice have a great impact. Starch viscosity is an important indicator of rice consumption, cooking and processing quality. In this study, the endosperm, cytoplasm and maternal gene effects of starch viscosity indexes (disintegration value, recovery value and subtraction value) were analyzed using incomplete diallel cross combinations of four cytoplasmic male sterile lines and eight restorer lines And environmental interaction effect. The results showed that in the genetic variation of disintegration value, return value and subtraction value, the variance of genetic main effects accounted for more than 64%, indicating that they are mainly controlled by the genetic main effect and are also affected by the interaction between genotype and environment influences. The total heritability of the disintegration, response and subtraction values were 67.8%, 79.5%, 79.5%, respectively, and the heritability of the common gene accounted for more than 75% of the total heritability, indicating that the early generation selection of these traits was effective and In different environments, the selection effect is relatively stable.