Chalkiness is an unpleasant trait for rice con-sumer,which is known to be controlled geneti-cally and affected by environment during grainmaturing.We used the model of Additive Main
Genetic analysis of rolled leaf is important to rice ideotype breeding. To detect loci controlling rolled leaf of japonica restorer lines, SSR marker genotypes and phenotypes of flag leaf rolling index （LRI） were in...Genetic analysis of rolled leaf is important to rice ideotype breeding. To detect loci controlling rolled leaf of japonica restorer lines, SSR marker genotypes and phenotypes of flag leaf rolling index （LRI） were investigated in Xiushui 79 （P1, a japonica rice variety）, C Bao （P2, a japonica restorer line） and 254 recombinant inbred lines derived from the cross between P1 and P2 , and in two environments. A genetic map of this cross was constructed, QTLs for LRI were detected and their interactions with environments were analyzed. Among 818 pairs of SSR primers, 90 primers showed polymorphism between P1 and P2, and 12 markers showed highly significant correlation with LRI in both environments based on single marker regression analysis. The genetic map containing 74 information loci has a total distance of 744.6 cM, with an average of 10.1 cM between two adjacent loci. Three QTLs （qRL-1, qRL-7 and qRL-8-1） were detected with two softwares： WinQTLCart 2.5 and QTLNetwork2.0. qRL-8-1 was a new locus, accounting for 15.5% and 12.8% of phenotypic variations in the two environments, respectively. The phenotypic variation explained by additive effect was 6.6%. No interaction was found between qRL-8-1 genotype and environments.展开更多
Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough...Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stability time that occurs during the commercial wheat production. The variations in the dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars （varieties） obtained from Shandong Province, China, which were grown at nine different locations for three successive years. The results showed that the coefficient of variation for the dough stability time ranged from 24.29 to 49.60% across different varieties, locations, and years. Additive main effects and multiplicative interaction （AMMI） analysis indicated that there were significant interactions for the dough stability time between the varieties, the growth locations, and the years. The genotype effect was the most noticeable, followed by the interaction of the genotype and the environment. The environmental effect was the least significant. The interactions between the varieties and the locations differ considerably, however, each cultivar （variety） apparently has a specific adaptability to the growth location. Therefore, for the successful commercial scale production of the high-quality wheat varieties, both the selection of proper cultivars and its most suitable growth locations to meet the desired requirements for the dough mixing stability time are important.展开更多
Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats....Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats. Starch pasting properties were closely associated with noodle quality. Significant differences were observed for all pasting characteristics. Samples collected from Harbin, Shenyang, Beijing, Ba-meng, Yongning, and Urumqi had better pasting quality than those from other locations. Genotype, environment, and genotype by environment interaction had large effects on all pasting characteristics. Significant correlations among pasting characteristics were observed and peak viscosity was considered the most important pasting characteristics.展开更多
文摘Chalkiness is an unpleasant trait for rice con-sumer,which is known to be controlled geneti-cally and affected by environment during grainmaturing.We used the model of Additive Main
基金supported by the Program of Introducing Talents of Discipline to University in China (Grant No.B08025)
文摘Genetic analysis of rolled leaf is important to rice ideotype breeding. To detect loci controlling rolled leaf of japonica restorer lines, SSR marker genotypes and phenotypes of flag leaf rolling index （LRI） were investigated in Xiushui 79 （P1, a japonica rice variety）, C Bao （P2, a japonica restorer line） and 254 recombinant inbred lines derived from the cross between P1 and P2 , and in two environments. A genetic map of this cross was constructed, QTLs for LRI were detected and their interactions with environments were analyzed. Among 818 pairs of SSR primers, 90 primers showed polymorphism between P1 and P2, and 12 markers showed highly significant correlation with LRI in both environments based on single marker regression analysis. The genetic map containing 74 information loci has a total distance of 744.6 cM, with an average of 10.1 cM between two adjacent loci. Three QTLs （qRL-1, qRL-7 and qRL-8-1） were detected with two softwares： WinQTLCart 2.5 and QTLNetwork2.0. qRL-8-1 was a new locus, accounting for 15.5% and 12.8% of phenotypic variations in the two environments, respectively. The phenotypic variation explained by additive effect was 6.6%. No interaction was found between qRL-8-1 genotype and environments.
文摘Farinograph dough stability time is an important index for classifying wheat, and it often indicates the most appropriate end use for the wheat cultivars. This study aimed at the problem of large fluctuations in dough stability time that occurs during the commercial wheat production. The variations in the dough stability time and its consistency across locations and years were analyzed using 12 principal high-quality wheat cultivars （varieties） obtained from Shandong Province, China, which were grown at nine different locations for three successive years. The results showed that the coefficient of variation for the dough stability time ranged from 24.29 to 49.60% across different varieties, locations, and years. Additive main effects and multiplicative interaction （AMMI） analysis indicated that there were significant interactions for the dough stability time between the varieties, the growth locations, and the years. The genotype effect was the most noticeable, followed by the interaction of the genotype and the environment. The environmental effect was the least significant. The interactions between the varieties and the locations differ considerably, however, each cultivar （variety） apparently has a specific adaptability to the growth location. Therefore, for the successful commercial scale production of the high-quality wheat varieties, both the selection of proper cultivars and its most suitable growth locations to meet the desired requirements for the dough mixing stability time are important.
基金the NationalNatural Science Foundation of China(300600433 and 39930110).
文摘Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats. Starch pasting properties were closely associated with noodle quality. Significant differences were observed for all pasting characteristics. Samples collected from Harbin, Shenyang, Beijing, Ba-meng, Yongning, and Urumqi had better pasting quality than those from other locations. Genotype, environment, and genotype by environment interaction had large effects on all pasting characteristics. Significant correlations among pasting characteristics were observed and peak viscosity was considered the most important pasting characteristics.
