摘要
以碱扩散值（ＡＳＶ）表示稻米的糊化温度（ＧＴ）．用糊化温度不同的７个粳稻品种配置１２个杂交组合，测定了各组合不同世代（Ｐ＿１，Ｐ＿２，Ｆ＿１，Ｆ＿２）的ＡＳＶ值，研究粳稻米糊化温度的遗传特征。结果表明，所用糊化温度分属高、中、低不同类型的粳稻亲本，是由位于同一基因位点上的一组复等位基因所控制的，基因的显性效应表现为高ＧＴ＞低ＧＴ＞中ＧＴ，除主效基因的作用外，还存在微效基因的修饰作用。
The inheritance of gelatinization temperature(GT), which was represented by alkali spreedingvalue(ASV), in japonica rice was investigated.A solution of1.4%KOH was used for the investigation.Crosses were made between 7 varieties with different GT,and in each cross the polished grains ofP_1,P_2,F_1,F_2 were treated with the solution in 25℃ for 24 hours and the ASV were recorded. The main results weresummarized as follows.(1)The inheritance of high GT,medium GT and low GT in different varietles werecontrolled by a set of multiple alleles.Allele for high GT was dominant to those of medium GT and low GT.Allele for low GT was dominant to the allele of medium GT. When two varieties with same GT type werecrossed,the F_1or showed same GT types as their parents. Minor segregation in GT was found whichmight due to the difference in modifying gene effect(2)In japonica rice a majority of the varieties investigat-ed were low in GT. Varieties with high GT were found occasionally, especially in those delivered from hy-brids of indica and japonica rice, which indicated that inspection of GT type was especially important in ricebreeding when both indica and japonica varieties were used in breeding program.
出处
《江苏农学院学报》
CSCD
1995年第1期15-20,共6页
Jiangsu Agricultural Research
基金
农业部资助的科研项目
关键词
稻米品质
糊化温度
数量性状
粳稻
遗传
rice kernel quality
gelatinization temperature
polygenes
qualitative characters
quantitative characters
