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用香稻“德拉”(Della)和非香稻“唐纳”(Dawn)正反交米研究香味的遗传。从亲本植株和 F_1、F_2后代取得叶组织和种子样品,经3mol KOH 处理,评价其香味浓度。结果表明,F_1植株无香味,F_2植株中无香味与有香味之比为3∶1。F_1植株的种子经咀嚼评估表明,其无香味和有香味之比也是3∶1。在992粒种子中,748粒无香味,244粒有香味。对 F_2植株种子的品味进一步汪实了上述结果,因此香味性状为单基因隐性遗传。香味咀嚼评估可采用远离种胚部分进行,其余的带胚种子部分则用来播种,其发芽率约为正常植株的80%。这一鉴定香味遗传的方法使香味性状移植到改良的栽培稻中成为可能。
The heredity of scent was studied by crossing orthodox rice with fragrant rice “Della” and non-fragrant rice “Dawn”. Leaf tissue and seed samples were obtained from the parental plants and F_1, F_2 offspring. After 3mol KOH treatment, the flavor concentration was evaluated. The results showed that there was no fragrance in F_1 plants, and the ratio of no fragrance to fragrance in F_2 plants was 3:1. Chewing evaluation of F_1 plants showed that the ratio of non-scented to scented 3: 1. Of the 992 seeds, 748 are unscented and 244 are scented. The above results were further confirmed by the taste of F_2 plant seeds, therefore, the scent trait was single gene recessive. Fragrance chewing assessment can be carried out away from the embryo part of the rest of the germ part is used to sow seeds, the germination rate of about 80% of normal plants. This method of identifying genetic inheritance of flavors has made it possible to transplant the fragrant traits into improved cultivated rice.