小麦面粉品质性状的遗传分析

Genetic Analysis of Flour Quality Characters of Wheat

组配了８个小麦亲本的双列杂交，对面粉品质性状进行了遗传研究。结果表明，所研究的８个品质性状的杂种优势均表现为显著或不显著的负向优势，优势的变异范围较大，杂种Ｆ＿１与亲本的关系密切，且倾低亲。８个性状中只有３个性状符合加性──显性模型，而形成时间、断裂时间和弱化度存在上位性；吸水率为无显性，面粉蛋白质含量和稳定时间为部分显性，沉淀值为完全显性，评价值为超显性，品质性状的高值是受隐性基因控制的。

A set of diallel crosses involving 8 parents was made to study the inheritance offlour quality traits of wheat. The results showed that the mean heterosis of F_1 hybrids inall the 8 quality traits studied was negative or did not exist,and there existed large differ-ences in heterosis among the crosses. There was a remarkably high correlation between theF_1 hybrids and the parents. The F_1 hybrids approached to the lower parents, The analysis ofw_r/V_r showed that only 3 traits fitted for the additive-dominant models and that theepistatic existed for dough development time,breakdown time and degree of softening. There was no dominance for water obsorption,partial dominance for flour protein contentand stable time,complete dominance for sedimentation value ,and super dominance for val-orimeter value. The high value of all the traits was governed by the recessive alleles.