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Analysis on Stability of AC,GT and PC in Rice Varieties (Orzya sativa L.) 被引量:1

Analysis on Stability of AC,GT and PC in Rice Varieties(Orzya sativa L.)
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摘要 The investigation of rice varieties stability for amylose content (AC), gelatinization temperature (GT) and protein content (PC) was carried out using additive main effects and multiplicative interaction (AMMI) model in three locations and two years. Eighteen tested varieties were further clustered and evaluated based on the phenotypic values of three quality traits and their Di values from the AMMI analysis. The results showed that the genotype by environment interactions, the differences of phenotype and stability of AC, GT and PC among different genotypes and environments were all significant at 1% level. Also, only one variety, W002, had high stability for all the three quality traits. Additionally, in consideration with the phenotype of AC, GT and PC, and their stability in rice varieties, etc., four rice varieties, W002, Zaofeng 9, Guangling Xiangjing and Nanjing16, could be also applied as breeding parents to improve eating quality and stability of rice. The investigation of rice varieties stability for amylose content (AC), gelatinization temperature (GT) and protein content (PC) was carried out using additive main effects and multiplicative interaction (AMMI) model in three locations and two years. Eighteen tested varieties were further clustered and evaluated based on the phenotypic values of three quality traits and their Di values from the AMMI analysis. The results showed that the genotype by environment interactions, the differences of phenotype and stability of AC, GT and PC among different genotypes and environments were all significant at 1% level. Also, only one variety, W002, had high stability for all the three quality traits. Additionally, in consideration with the phenotype of AC, GT and PC, and their stability in rice varieties, etc., four rice varieties, W002, Zaofeng 9, Guangling Xiangjing and Nanjing16, could be also applied as breeding parents to improve eating quality and stability of rice.
出处 《Agricultural Sciences in China》 CAS CSCD 2005年第2期81-86,共6页 中国农业科学(英文版)
基金 The project was supported by the National 863 Program(2003AA222131 and 2003AA207020) the National Natural Science Foundation of China(30270811) the National Science and Technology Achievements Spreading Program(02EFN213200232) Jiangsu Science and Technology Development Program,China(BE 2001305).
关键词 RICE Amylose content Gelatinization temperature Protein content STABILITY AMMI model Rice,Amylose content,Gelatinization temperature,Protein content,Stability,AMMI model
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