小麦蛋白质性状的遗传及配合力分析

Analysis on Heredity and Combining Ability of Protein Traits in Wheat

选用9个小麦品种,按不完全双列杂交设计,配制了20个组合,对小麦蛋白质性状遗传组成及配合力进行了研究。结果表明,蛋白质、沉降值、湿面筋的遗传以加性效应为主,非加性效应为辅;干面筋主要受非加性显性效应影响,同时也受到一定加性效应的影响。不同亲本不同组合的GCA和SCA差异较大,在优质小麦育种中应根据不同育种目标选配杂交组合。

Heredity and combining ability of wheat protein traits were studied by using incomplete diallel crossing design with 20 combinations from 9 wheat parents. The results indicated that heredity of protein,sedimentation value,wet gluten content in wheat was controlled primarily by additive efteet with auxiliary non-additive effect,and dry gluten content mainly by non-additive dominant effect with additive effect in some degree. Cross combinations should be selected according to the breeding aim of wheat because GCA and SCA of different cross combinations from different parents varied significantly.