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以具有广泛代表性的 7个不育系和 9个恢复系为材料 ,采用 NC 交配设计研究了 11个米质性状的配合力和遗传力的表现规律 ,以期为优质杂交稻育种提供理论参考 ,结果表明 :1)无论是亲本的一般配合力 ,还是组合的特殊配合力 ,对杂种所有米质性状均有显著的影响 ,但在不同米质性状上一般配合力和特殊配合力的作用大小不同 .整精米率、精米长、长宽比、垩白粒率、垩白大小、糊化温度和直链淀粉含量等性状以加性效应占主导地位 ,而糙米率、精米率、胶稠度和蛋白质含量等性状则以非加性效应更为重要 .2 ) 11个性状中 ,有 7个性状受母本影响比父本大得多 ,3个性状父、母本效应相当 ,仅 1个性状 (垩白粒率 )受父本影响较大 .3)对主要米质性状的综合评价表明 ,不育系中以金 2 3A ,优 IA和 - 32 A为优 ,恢复系中以 2 0 7和桂 99最好 ,明恢 6 3和 2 88次之 ,用上述亲本选配的优质杂交组合米质较好 .4)各米质性状狭义遗传力大小依次为 :长宽比、精米长、糊化温度、直链淀粉含量、垩白粒率、垩白大小、整精米率、糙米率、蛋白质含量、精米率、胶稠度 .其中长宽比至垩白大小等性状由于狭义遗传力高 ,在亲本改良中 ,可在杂交早代选择 ,而胶稠度等其他性状因遗传力较低 ,不宜在低世代进行选择
In this paper, we studied the combining ability and heritability of 11 grain quality traits by using NC mating design with 7 widely-representative 7 male sterile lines and 9 restorer lines in order to provide a theoretical reference for breeding high-quality hybrid rice. The results showed that: 1) Both the general combining ability of the parents and the special combining ability of the combinations had significant effects on all the rice quality traits, but the effects of the general combining ability and the special combining ability differed in different quality characters The effects of whole milled rice rate, polished rice length, aspect ratio, chalky grain rate, chalky size, gelatinization temperature and amylose content were dominated by the additive effect, while brown rice rate, milled rice rate, gel consistency and protein Content and other traits are more important than non-additive effect.2) Among the 11 traits, 7 traits were significantly affected by the female parent than the male parent, and the three traits had the same parental effect and only one trait Chalky grain rate) were greatly influenced by the male parents.3) The comprehensive evaluation of the main rice quality traits showed that the best quality gold (2 3A), excellent IA and - 32A Gui 99 is the best, Ming Hui 6 3 and 2 88 times, with the above-mentioned parents The quality of the hybrids with high quality hybrid rice is better.4) The narrow heritability of each quality trait is as follows: the aspect ratio, the length of the polished rice, the gelatinization temperature, the amylose content, the chalky grain rate, the chalkiness size, Rate, brown rice rate, protein content, milled rice rate, gel consistency.Which length to width ratio to chalky size and other traits due to narrow heritability, in the parental improvement, early hybridization options, and gel consistency and other traits due to genetic Low power, should not be selected in the next generation