籼粳交稻米蒸煮品质性状的遗传效应分析(英文)

Genetic Effects for Cooking Quality Characters in Indica-Japonica Crosses of Rice

以2个粳型光温敏核不育系和4个籼稻品种为材料,配制籼粳交组合,用包括基因型×环境互作效应的胚乳性状遗传模型对3个蒸煮品质性状(直链淀粉含量、胶稠度、碱消值)进行了遗传研究,结果表明:直接加性和母体加性效应对三个性状的遗传变异起主要作用.基因型×环境互作主要表现为显性×环境以及细胞质×环境互作.直链淀粉含量的普通遗传率都不显著,只有较高的互作母体遗传率;胶稠度具有显著的普通直接遗传率和互作细胞质遗传率;碱消值的普通直接遗传率和普通母体遗传率都极显著.根据遗传效应预测值对供试亲本的利用价值作了评价。

Two photo-sensitive genie male sterile (PGMS) lines of japonica type and four indica varieties are used as parents to make mdica/ japonica crosses in rice (Oryza saliva L). Genetic models with genotype × environment interactions for triploid endosperm are used for genetic studies of the three cooking quality traits of rice grain, including amylose content, gel consistency and alkali digestion value. The result indicate that the genetic variations of the three characters are mainly attributable to the direct additive and maternal additive effects. Genotype × environment (GE) interactions are expressed mainly as dominance × environment and cytoplasm × environment interactions. Only the interactive maternal heritability is significant for amylose content. Gel consistency has significant general direct heritability and interactive cy-toplasmic heritability. Alkali digestion value has highly significant general direct and maternal heritability. The potential values of parental lines for the improvement of rice quality are discussed with respect to the predicted values of genetic effects.