若干啤酒麦芽品质性状的遗传研究

Genetic Analysis Of Some Malting Quality Characters In Barleg(Hordeum vulgare L)

本文以数量遗传学的方法,对啤酒麦芽主要品质性状(糖化力、麦芽汁粘度、麦芽汁色度和α—淀粉酶活力)进行了遗传分析。结果表明:(1)四个品质性状均符合“加性—显性”模型。加性效应与显性效应同样重要;(2)遗传力中等偏上(分别在29.283—71.280％);(3)控制四个品质性状并显示显性的基因组数较多,约有7—13组。文章还根据实验结果,初步讨论了大麦籽粒及麦芽品质性状遗传育种研究中值得注意的若干的问题。

The genetic analysis of four important malting quality characters, diastaticpower, wort viscosity, wort colour and α-amylase activity, were carried outin a set of diallel crosses involving seven barley cultivars. The results obtainedwere as follows: 1. Inheritance of four malting quality characters correspondedto the 'additive-dominance' model, both additive and dominant gene effectswere important. 2. Heritabilities were medium (range from 29.283% to71.280%). 3 Th number of et(?)ective factors (K) showing some degree ofdominance was (?)(?) 13 respectively. Some contentious problems in genetic studies on grain and malt qualitycharacters of barley were discussed briefly on the basis of the results obtainedn the present experiment.