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Analysis of seed and maternal genetic effects on cooking quality characters in indica hybrid rice
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作者 SHI Chunhai and ZHU Jun, Dept of Agronomy,Zhejiang Agri Univ,Hangzhou310029,China 《Chinese Rice Research Newsletter》 1994年第3期3-3,共1页
We analysed seed and maternal genetic effects on characters of cooking quality in indica hybrid rice by using the model for quantitative characters of seeds of cereal crops. Incomplete diallel crosses were made by usi... We analysed seed and maternal genetic effects on characters of cooking quality in indica hybrid rice by using the model for quantitative characters of seeds of cereal crops. Incomplete diallel crosses were made by using six male sterile lines (Zhenshan 97A, Erjiuqing A, Erjiunan 1A, V20A, Zhe’nan 1A and Zhe’nan 3A)as females and three restorer lines(Cezao 2-2, T49 and 26715)as males. Sampled seeds were used to measure the cooking quality characters, including amylose content(%), gelatinization temperature(alkali spreading score)and gel consistency(mm). Results indicated that some rice cooking quality characters were controlled by both seed genes and maternal genes (see table). Gel consistency was mainly controlled by maternal effects, but also 展开更多
关键词 Analysis of seed and maternal genetic effects on cooking quality characters in indica hybrid rice
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