籼稻稻米蒸煮品质的种子和母体遗传效应分析

Analysis of Seed and Maternal Genetic Effects for Characters of Cooking Quality in indica Rice

采用不谷类作物种子数量性状平均数遗传模型，分析了以珍汕９７Ａ等６个籼型不育系与测早２－２等３个恢复系不完全双列杂交获得的籼稻稻米蒸煮品质资料。结果表明，胶稠度除了受制于种子遗传效应外，主要受母体遗传效应的影响；直链淀粉含量和糊化温度性状则主要受制于种子直接显性效应。遗传效应预测值表明在供试材料中２６７１５是蒸煮品质性状较为理想的优良亲本，与其它亲本所配的组合具有较好的蒸煮品质。

Genetic analysis was conducted to characterize the cooking quality in indica hybrid rice by using a new genetic model for cereal seed based on the data obtained in incomplete diallel crosses with six male sterilelines (Zhenshan 97A etc.) and three restorer lines (Cezao 2-2 etc.). The results indicated that gel consistency (mm)was mainly controlled by maternal genetic effects, but also affected by seed genetic offects. Amylose content(%)and gelatinization temperature (alkali spreading score) were controlled only by seed direct dominant effects. Predicted genetic effects indicated that 2671 5 was better than other parents for making a good cooking quality cross.