籼型黑米糊化温度和胶稠度的遗传效应研究

Studies on Genetic Effects of Gelatinization Temperature and Gel Consistency in Indica Black Pericarp Rice Grains

采用禾谷类作物种子胚乳数量性状的遗传模型 ,分析籼型黑米品种双列杂交 F1和 F2 种子的糊化温度和胶稠度的遗传效应。结果表明 ,黑米碱消值糊化温度和胶稠度同时受制于种子直接遗传效应、母体效应和细胞质作用影响 ,其中 ,种子直接效应和细胞质效应比母体效应的作用更大 ,且种子直接效应以加性效应占主导。黑米糊化温度的细胞质遗传率较高 ,而胶稠度的种子直接遗传率较高 ,在杂种早代对糊化温度的选择可侧重于单株筛选 。

Complete diallel crosses with seven variet ies of indica black pericarp rice were conducted to analyze the genetic effe cts on gelatinization temperature represented by alkali spreading value (ASV GT) an d gel consistency (GC)in kernels of parents and their F 1S and F 2S, by using t he fu ll genetic model including triploid endosperm, cytoplasmic and maternal effects o n quantitative traits of seeds in cereal crops. The results indicated that ASV GT and GC were controlled by seed direct genetic effects, maternal genetic effec ts as well as by cytoplasmic effects. The seed direct genetic and cytoplasmic ef fects were more important than the maternal genetic effects, and seed direct add i tive effects constituted a major part of their genetic effects. The heritabiliti es of seed direct effects and cytoplasmic effects of ASV GT and GC were all highly si gnificant. The estimate value of heritability of cytoplasmic effects was high fo r ASV GT, while that of seed direct effect was high for GC. Therefore, more att ention should be paid to the single plant selection and single grain selection b ased on the seed GC and ASV GT of hybrid offspring.