摘要
We analysed seed and maternal genetic effects on characters of cooking quality in indica hybrid rice by using the model for quantitative characters of seeds of cereal crops. Incomplete diallel crosses were made by using six male sterile lines (Zhenshan 97A, Erjiuqing A, Erjiunan 1A, V20A, Zhe’nan 1A and Zhe’nan 3A)as females and three restorer lines(Cezao 2-2, T49 and 26715)as males. Sampled seeds were used to measure the cooking quality characters, including amylose content(%), gelatinization temperature(alkali spreading score)and gel consistency(mm). Results indicated that some rice cooking quality characters were controlled by both seed genes and maternal genes (see table). Gel consistency was mainly controlled by maternal effects, but also
