稻米蒸煮品质性状的遗传研究

GENETIC STUDIES ON THE COOKING QUALITY OF RICE

选用米质较差的品种二九丰。305和两个米质较好的品种早香17和82-3做材料,配制成4个正反交组合和4个回交一代。F_1,F_2,F_3,B_1,亲本同时种植,系统地研究了稻米蒸煮品质性状的遗传,结果如下:a.直链淀粉含量的遗传受细胞质的影响,是由多基因控制的数量性状,广义遗传力84.92%,狭义遗传力22.53%。b.在硬胶稠度×软胶稠度组合中,硬胶稠度对软胶稠度为显性,后代呈3:1分离;而硬胶稠度×中等胶稠度组合则表现出数量性状的遗传特征,广义遗传力72.02%,狭义遗传力为28.61%。c.糊化温度遗传可能与两对基因有关,F_2代的分离比高:中:低=10:1:5。

Four reciprocal crossing Combinations and four Bis were made bythe variety of poor grain quality Er Jiufeng 305 and two other varieties ofgood quality Zhao xiang 17 and 82-3 as the experimenfal material. With F_1,F_2, F_3, B_1 and their parents planted at the same time, a series of geneticstudies on the cooking quality of rice had been done and resulted in the foll-owing. a. The inheritance of amylose content, which was affected by cytoplasm,belonged to quantitative inheritance controlled by multiple-genes. Its broadsence heritability was 84.94% and its narrow 22.53%. b. In the combinationof hard gel consistency × the soft, the hard to the soft was dominant and thesegregating proportion in F_2 was 3:1. The genetic feature of quantitative character was demonstrated in hard gel consistency × the middle with the broadsens heeritability being 72.05% and the narrow 28.61%. c. The inheritance ofgelatinization temperature might be relevant to two couples of genes and thesegregating proportion of the hight to the middle to the low in F_2 was 10:1:5.