论文部分内容阅读
本文对四个主要麦芽品质性状——a-淀粉酶活力、麦芽汁粘度、麦芽汁色度和糖化力进行了杂种优势和相关分析.(1)相对优势结果表明,在84个组合次中,呈正向优势的46个,占54.76%,负向优势34个,占40.48%,无显性4个,占4.75%;(2)四个品质性状的中亲优势平均值分别为-6.117、-9.965、40.452和-0.545;a-淀粉酶活力和糖化力的超高亲优势分别为-14.578和-8.201,麦芽汁粘度和色度的超低亲优势分别为5.442和70.455.四个性状杂种优势的变异系数均很大.(3)麦芽汁色度的F_1对MP的回归系数(B)和相关系数(r)均达显著水平,分别为0.43和0.50;麦芽汁粘度的相关系数达显著水平,为-0.45,其余均未达显著水平;(4)除麦芽汁色度性状外,另三个性状的中亲优势、超亲优势和特殊配合力的相关均达显著或极显著水平.(5)四个麦芽品质性状间的相关结果表明,仅有a-淀粉酶活力和麦芽汁粘度间呈极显著负相关(r=-0.56).最后,文章根据实验结果,就啤酒大麦麦芽品质改良的遗传育种及其杂种优势应用进行了初步讨论.
In this paper, the heterosis and correlation analysis of four major malting quality traits, alpha-amylase activity, wort viscosity, wort color and saccharifying power were conducted. (1) The relative advantage results showed that in 84 combinations, 46 were positive, accounting for 54.76%, 34 were negative, accounting for 40.48%, 4 were non-dominant, accounting for 4.75% of the total. (2) The median parental strengths of the four quality traits were -6.117, 9.965, 40.452 and -0.545 respectively. The ultra-high pro-dominance of a-amylase activity and saccharifying power were -14.578 and -8.201, respectively. The ultra-low propensity of wort viscosity and colorimetry were 5.442 and 70.455, respectively. (3) The regression coefficients (B) and the correlation coefficients (r) of F_1 to MP of wort were all significantly higher (0.43 and 0.50, respectively), and the correlation coefficient of wort viscosity reached significant level , -0.45, respectively, while the rest did not reach significant level. (4) In addition to the colorimetric characters of wort, the correlations of the pro-parents, super-parents and special combining ability of other three characters reached significant or extremely significant level. 5) The correlation between the four malt quality traits showed that there was a very significant negative correlation between a-amylase activity and wort viscosity (r = - 0.56) .Finally, based on the experimental results, the article discussed the improvement of the malt quality of beer barley and its application of heterosis.