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研究了胚乳、细胞质和母体植株遗传效应以及与环境互作效应对籼稻蒸煮食用品质的影响 .结果表明 :直链淀粉含量、糊化温度主要受遗传主效应控制 ,同时还受到基因型×环境互作效应的影响 ,胶稠度则主要受基因型×环境互作效应的影响 . 3个性状的遗传率均较高 ,早世代选择有效 ,但胶稠度以互作遗传率较大 .对亲本的遗传效应预测及不同亲本间遗传效应的线性对比结果表明高直链淀粉含量品种对直链淀粉含量和胶稠度的改良不利 .对 F2 稻米杂种优势的预测表明种子直接显性作用对 F2 稻米蒸煮品质的提高不利 .
The genetic effects of endosperm, cytoplasm and maternal plants as well as their interaction with environmental factors on the cooking quality of indica rice were studied.The results showed that the amylose content and gelatinization temperature were mainly controlled by the genetic major effect and were also affected by genotype × environment The effect of the effect, the gel consistency is mainly affected by the genotype × environment interaction effect.The heritability of the three traits are high, the early generations to choose effective, but the gel consistency to inter-working heritability is greater.The genetic inheritance The linear comparisons of effect prediction and genetic effects among different parents showed that high amylose content varieties were unfavorable for the improvement of amylose content and gel consistency.The prediction of heterosis in F2 rice showed that direct seed dominance detrimental to the improvement of cooking quality of F2 rice .