基因型×环境互作效应对籼稻蒸煮食用品质的影响

Effects of genotype × environment interaction on eating and cooking quality of indica rice

研究了胚乳、细胞质和母体植株遗传效应以及与环境互作效应对籼稻蒸煮食用品质的影响 .结果表明 :直链淀粉含量、糊化温度主要受遗传主效应控制 ,同时还受到基因型×环境互作效应的影响 ,胶稠度则主要受基因型×环境互作效应的影响 . 3个性状的遗传率均较高 ,早世代选择有效 ,但胶稠度以互作遗传率较大 .对亲本的遗传效应预测及不同亲本间遗传效应的线性对比结果表明高直链淀粉含量品种对直链淀粉含量和胶稠度的改良不利 .对 F2 稻米杂种优势的预测表明种子直接显性作用对 F2 稻米蒸煮品质的提高不利 .

WT5”BZ]The main genetic effects and genotype ×environment interaction effects of endosperm, cytoplasm and maternal plants on eating and cooking quality of indica rice were analyzed in this paper. The results indicated that the amylose content and gelatinization temperature were controlled by the main genetic effects as well as by genotype ×environment interaction effects, while gel consistency was mainly controlled by genotype ×environment interaction effects. The heritabilities for three traits were high so selections for eating and cooking quality at the early generations could be effective. To predict genetic effects of parents and contrast their genetic effects showed that the parents with high amylose content were unfavorable for eating and cooking quality improvement. Prediction of heterosis for the F 2 seeds revealed that seed direct dominance effects might make the eating and cooking quality of the F 2 seeds much poorer. [WT5”HZ]