酿酒糯高粱亲本系籽粒淀粉含量及其组份的配合力分析

Analysis on the Combining Ability of Starch Content and Their Components in Glutinous Sorghum Grain

用45 A等4个糯高粱不育系与泸恢1等5个糯高粱恢复系按Griffing方法Ⅱ组配成20份组合,估算了糯高粱籽粒总淀粉含量、支链淀粉含量和直链淀粉含量的配合力。结果表明,同一亲本不同品质性状的配合力不同,同一品质性状不同亲本的配合力也不同。在酿酒品质性状的杂种优势利用上,选育优质酿酒高粱组合应选择总淀粉含量及支链淀粉含量一般配合力高的亲本。

The combining ability of total starch, amylose and amylopectin content in glutinous sorghum grain was reserched by means of incomplete dialled model with 4 sterile lines and 5 restoring lines. The result indicated that combining ability of different characters of the same parent or different parents of the same character was different. So the parents of glutinous sorghum with high GCA of total starch and amylopectin content must be selected in the utilization of quality character heterosis for brewed liquor.