论文部分内容阅读
粒重是籽粒产量的一个构成部分,籽粒灌浆延续期是成熟度的构成因素,两者都是应用植物育种中重要的性状,并都依赖于籽粒灌浆过程。描述籽粒灌浆过程有2点曲线法和多点曲线法。依籽粒灌浆期间对粒重重复测定为基础的多点曲线法较依花期、熟期和最终粒重记载为基础的曲线法需用大量的劳力和试验室资源,为了评价这两种测定籽粒灌浆方法的特点,作者于1989和1990年在加拿大Saskatoon,SK灌溉和旱地上试验种植了11个春小麦品种,对最终粒重、50%灌浆所需时间、相对籽粒生长率用从花期至成熟每周两次测定粒重进行适于罗谛斯基曲线拟合估计;对籽粒灌浆延续期和平均灌浆速率(收获粒重/延续期)用花期和成熟期资料估计。结果表明,相对籽粒生长率与平均灌浆速率无关(r=-0.01),并较平均灌浆速率与收获粒重(r=0.93,P<0.01)的相关性小。估计的50%灌浆时间与观察的灌浆延续期在品种方面的差异更为一致,对环境影响也较小。与两点曲线法相比,罗谛斯基曲线在籽粒灌浆速率和延续期方面提供了更好的遗传差异估计。
Grain weight is a component of grain yield. Grain filling duration is a component of maturity, both of which are important traits in the application of plant breeding and depend on the grain filling process. Describe the process of grain filling 2 point curve method and multi-point curve method. The multi-point curve method based on repeated determination of grain weight during grain filling required considerable labor and laboratory resources than the curve method based on flowering, ripening, and final grain weight recording. In order to evaluate the effectiveness of these two methods of determining grain filling Methods The authors planted 11 spring wheat varieties in 1989 and 1990 in Saskatoon, Canada, on the Irrigation and Upland fields. The final grain weight, the time required for 50% grouting, and the relative grain growth rate were plotted from flowering to maturity per week Two measurements of grain weight were fitted to Roydski curve fitting estimates; grain filling duration and mean grain filling rate (grain weight per harvest) were estimated from flowering and maturity data. The results showed that the relative grain growth rate was not related to the average grain filling rate (r = -0.01), but less significant than the average grain filling rate (r = 0.93, P <0.01). The estimated 50% grouting time is more consistent with the observed grouting duration in terms of breed diversity and less impact on the environment. Compared with the two-point curve method, Rohrsky curve provides a better estimate of the genetic difference in grain filling rate and duration.