籼稻Wx基因与稻米食用品质的相关性分析

Correlation Coefficients between Wx Gene and Rice Edible Quality of Indica Rice

以14个水稻品种及亲本为材料,通过检测各材料的Wx基因型,测定其直链淀粉含量(AC)﹑胶稠度(GC)和糊化温度(GT),对参试品种的Wx基因与AC﹑GC和GT的相关性进行了分析。结果表明,基因型为GG的品种具有较高的AC和较低的GC,而TT型品种具有中等的AC和较高的GC;AC与GC、GT呈极显著负相关,说明Wx除了控制稻米的AC之外,Wx与之紧密连锁的基因位点还可能影响GC的高低程度和GT的大小。对属于同一个恢复系的杂交组合的不育系和品种之间作偏相关性分析表明,优良品种的AC与不育系呈显著负相关,而品种的GC和GT与不育系之间的相关性却没有那么明显。

By testing Wx genotype and measuring amylose content （AC）, gel consistency （GC） and gelatinization temperature （GT） of 14 Indica cultivars, the correlation coefficients among Wx Gene, AC, GC and GT of indica rice were explored. The results showed that the materials with GG-type of Wx gene had higher AC and lower GC, however, the materials with 33＂- type of Wx gene had moderate AC and higher GC; there were significant negative correlations between AC and GC,GT. It suggested that not only AC was controlled by Wx gene but also GC,GT was controlled by Wx gene or one locus tightly linked to it. By testing the partial correlation coefficients of male sterile-line and variety lines with the same restoring line, significant negative correlations was found between the AC of male sterile-line and variety lines, but the case of GC and GT was not so obvious.