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为克服产量高、适应性广的中籼组合协优57的直链淀粉含量较高、蒸煮食味品质较差的缺点,对其父母本较高的直链淀粉含量特性进行了改良。先前利用PCR-AccⅠ分子标记辅助选择对其父本057进行改良,育成了直链淀粉含量改良型057,简称057(TT)。本研究以ND42为优质基因的供体,利用PCR-AccⅠ分子标记对协青早B[母本协青早A的保持系,简称协青早B(GG)]进行改良,得到直链淀粉含量改良型协青早B,简称协青早B(TT)。然后用改良前、后的各亲本分别配组,分析各组合的基因型(GG、GT、TT)和食味品质。结果表明,改良单亲的GT型组合协青早B(GG)/057(TT)、协青早B(TT)/057(GG)杂交稻米的直链淀粉含量由原组合协青早B(GG)/057(GG)的26.1%分别降到19.3%和19.2%,但均一性较差。改良双亲的TT纯合型组合协青早B(TT)/057(TT)的杂交稻米,不仅直链淀粉含量降到中等偏低水平(12.5%)、胶稠度变得更软,而且直链淀粉含量的均一性也有了很大的提高。
In order to overcome the shortcomings such as high amylose content and poor cooking and taste quality, the middle indica rice combination Xieyou 57 with high yield and wide adaptability improved the amylose content characteristics of its parents. Previously, PCR-AccⅠ molecular marker-assisted selection was used to improve its paternal 057, resulting in an improved amylose content 057 (referred to as 057 (TT)). In this study, ND42 was used as a donor of high quality gene, and the PCR-Acc I molecular marker was used to improve the retention rate of QTL [B] [QGG] to obtain amylose content Improved Association Youth early B, referred to as early Qing B (TT). Then, the genotypes of each combination (GG, GT, TT) and eating quality were analyzed with the parents before and after improvement. The results showed that the amylose content of hybrid rice with improved GT genotype Xieqingzao B (GG) / 057 (TT) and Xieqingzao B (TT) / 057 (GG) ) / 057 (GG) dropped to 19.3% and 19.2% respectively, but the homogeneity was poor. The hybrid rice with TT homozygote TTM / 057 (TT) with improved parents showed not only amylose content down to moderately low level (12.5%), gel consistency became softer, but also linear The uniformity of starch content has also been greatly improved.