小麦淀粉品质性状的遗传及配合力分析

Analysis of Wheat Starch Quality Genetic Traits and Combining Ability in Wheat

选用9个冬小麦品种按不完全双列杂交设计,对冬小麦品种直链淀粉、支链淀粉、总淀粉和膨胀势遗传组成、配合力及相关性进行分析。结果表明,4个淀粉品质性状广义遗传力比较高,均达到了52%以上,说明小麦籽粒总淀粉及组分含量、膨胀势的遗传同时受到基因加性效应和非加性效应控制,膨胀势和支链淀粉狭义遗传力较低,适合晚代选择,直链淀粉、总淀粉狭义遗传力较高,适合早代选择;中优9507、济麦20淀粉品质性状一般配合力效应综合表现较好,可以作面条小麦优良亲本使用;弱筋与强筋杂交组合类型的特殊配合力效应值整体表现较好,是具有较高利用价值的组合。

according to the incomplete double row hybrid design, Choose nine winter wheat varieties as study ized genetic force were high relatively, achieved to above 52%, indicated that wheat kernels total starch content and components, the inflation were controlled by additive genes and no-additive gene at the same time, the narrow-sense heritability of expansion and amylopectin were low, suitable for later generations selection, amylose, starch, suitablefor early generation selection, General combining ability of Starch quality traits of zhongyou 9507 and jimai 20 showed better, suitable for as parents of noodle wheats;Specific combining ability of Weak gluten and strong gluten hybrid combinations showed better as a whole, was the combination of high value.