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为提高育种效率,测试、评价育成自交系以及国内外优良种质的育种潜力,对加速育成产业化性能优异品种至关重要。选用江苏沿江农科所、江苏省农科院以及国内其他单位育成的优良自交系15个(含热带种质改良材料3个),采用NCⅡ交配设计方法,按被测系组10个、测验种组5个,配制成50个F1杂交种,在江苏南通春秋播两季针对6个鲜食品质构成性状进行了一般配合力和特殊配合力分析,评价了这些自交系各性状的遗传特性、配合力特征与育种潜力。结果表明,自交系间杂种F1感观品质、气味风味、糯(甜)性、柔嫩性、皮薄厚5个性状的变异中,非加性遗传方差大于加性遗传方差;色泽性状的变异中,加性遗传方差大于非加性遗传方差。感观品质性状一般配合力好的自交系,测验种上春秋播皆是C3,被测系上S3、S2春播最好,S8秋播最好;气味、风味性状春播C1最好,秋播C2最好,被测系春秋播皆以S9最好;色泽性状春播以C1最好,秋播以C2最好,被测系春播以S8、S10最好,秋播以S10最好;柔嫩性性状春播以C2、C4最好,秋播以C2最好,而被测系春播以S9最好,S8其次,秋播以S8、S9、S10最好;皮薄厚性状C1春秋播均为最好,S8春秋播最好,春播S9、S3、S2较好,秋播S10较好。由于多数性状为非加性遗传为主控制,因而基于特殊配合力的优良组合各性状依次为:感观品质S5×C4、S1×C4等;气味、风味S9×C3、S5×C4、S10×C2、S9×C1等;色泽S5×C1、S10×C3、S3×C2、S3×C3、S4×C3等;柔嫩性S9×C3、S7×C4、S9×C2等;皮薄厚S7×C4、S4×C5、S1×C2等优良组合。试验还表明,糯(甜)性性状糯性与甜度需分开赋值才更有利于其评价与育种改良;本生态区蒸煮品质秋播优于春播。
In order to improve the breeding efficiency, it is very important to test and evaluate the breeding potential of the bred inbred lines and the excellent germplasm at home and abroad to speed up the breeding of excellent varieties with industrialization. Fifteen excellent inbred lines (including tropical germplasm improvement materials) were bred by Jiangsu Yanjiang Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences and other domestic units. Using NCⅡ mating design method, Five F1 hybrids and 50 F1 hybrids were prepared. The general combining ability and the special combining ability of six fresh-food quality traits were evaluated in the spring and autumn seasons in Nantong, Jiangsu Province. The genetic characteristics of the traits in these inbred lines Combining Ability and Breeding Potential. The results showed that the variance of non-additive geneticity was greater than that of additive genetic variance among the five traits of inbred line F1 in sensory quality, odor, waxiness, tenderness and skin thickness. In the variation of color traits , Additive genetic variance is greater than non-additive genetic variance. Sensory quality traits generally with good inbred lines, the test species on spring and autumn are all C3, the measured line S3, S2 spring sowing the best autumn S8 best; scent, flavor traits Spring C1 best, autumn sowing C2 is the best, the spring and autumn seeding lines are the best S9 best; color traits spring C1 to the best, autumn sowing to C2 best, the measured spring sowing S8, S10 best autumn sow to S10 best; The spring and spring seasons were the best with C2 and C4, while the autumn seeding with C2 was the best, while the spring seeding with S9 was the best, followed by S8 with S8 and S9 and S10 with autumn seasons; , S8 spring and autumn broadcast the best, spring S9, S3, S2 better, autumn sow S10 better. As most of the traits are dominated by non-additive genetics, the traits of good combining ability based on special combining ability are as follows: sensory quality S5 × C4, S1 × C4, etc .; odor, flavor S9 × C3, S5 × C4, S10 × C2, S9 × C1, etc .; color S5 × C1, S10 × C3, S3 × C2, S3 × C3, S4 × C3, etc .; soft S9 × C3, S7 × C4, S4 × C5, S1 × C2 and other fine combination. The experiment also showed that the glutinous (sweet) traits waxy and sweetness need to be separately assigned values more conducive to its evaluation and breeding improvement; cooking quality of the ecological zone is better than the spring sowing.