杂交稻品质性状的稳定性研究

Study on stability for quality traits of hybrid rice

用24个杂交稻组合在四川不同生态区4个试点的11项品质性状数据，研究了杂交稻稻米品质性状的稳定性，结果表明：①各性状在基因型和试点间都有较大差异，基因型效应、试点效应都达到1％显著水平，除糊化温度外的其余性状，基因型与试点的互作效应也达到1％显著水平；②存在基因型与试点互作效应的10个性状中，除整精米率可用AMMI1构建稳定性参数外，其余性状用AMMI2构建，所解释互作效应信息的变幅为57．16％～93．89％；③垩白粒率、垩白度的稳定性最差，直链淀粉含量、胶稠度和整精米率的稳定性较差，是品质稳定性改良的主要性状。

The stability of quality traits of hybrid of rice was studied by using the data,including 11 quality traits from 24 combinations tested at 4 sites represented different local of Sichuan province. The results were as follows： （i） Every trait had obvious difference among genotypes and sites, the effects of genotype and site were significant at 1% level, furthermore, the interaction effects between genotype and site were significant at 1% level for all traits except for gelatinization temperature. （ii） Among 10 traits that the interaction existed, the stability parameter could be constructed by AMMI1 model for head milled rice rate and by AMMI2 model for the other traits,the range explained interaction in- formation was from 57.16 % to 93.89 %. （iii） Chalky grain rate and chalkiness degree were of worst stability, amylose content, gel consis- tency and head milled rice rate were of bad stability,the 5 traits were the main aim to be improved for stability.