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Study on the Genetic Law of Main Nutritional Quality of the Sweet-waxy Maize as Fresh Food

HAO Xiao-qin et al (Agricultural College,Guangxi University,Nanning, Guangxi 530005)  
The hybrid sweet-waxy maize combination was bred through the crossing technique between allotypic recessive homozygotes.The contents of main nutritional ingredient in the grain were measured,including soluble sugar,rough protein,amino acids,vitamin E,vitamin B_1,vitamin B_2,vitamin C,calcium,magnesium,iron,manganese,copper,zinc and selenium.The heterosis of the nutritional ingredient contents for these materials and the correlation between the sweet-waxy maize hybrid combinations and their parents were analyzed.The joint variance analysis was done among the common materials included in both sowing seasons.The broad sense heritability of some quality traits was estimated.The objective of this experiment was to approach the genetic laws of the nutritional ingredient contents for the hybridsweet-waxy maize combinations and their parents,and to find out the influence of environment based on the different analysis.The main results revealed that:①the heterosis of the nutritional ingredient contents for the sweet-waxy hybrid mostly showed the complex situations from negative to positive middle parental heterosis.Only the heterosis of the soluble sugar content for all combinations was negative.The fransgressive heterosis of the nutritional ingredient contents for a few combinations were positive.②the decisive coefficients between hybrid combinations and their mid-parent values for nutritional ingredient contents were low.The expression of these quality traits of the hybrid combinations could not be expected finely according to their parents.③there were mostly significant difference between Autumn Sowing and spring sowing for most of the nutritional ingredient contents of the combinations and their parents.④the broad sense heritability of soluble sugar was higher than that of other nutritional ingredients.The broad sense heritability of many kinds of mineral elements,especially in calcium,was low.
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