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《Journal of Anhui Agricultural Sciences》 2008-20
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Genetic Analysis of the Grain Quality Traits Related to Main Protein in Wheat

KONG Xiang-he et al (Beijing Engineering and Technique Research Center of Hybrid Wheat,Beijing Academy of Agriculture and Forestry,Beijing 100097)  
[Objective] The aim of the research was to provide the theoretical foundation for the quality breeding of wheat.[Method] Twenty-eight crossbreed combinations were obtained through incomplete diallel cross mode by using three sterile lines and five common varieties(lines).The genetic effect of wheat quality traits related protein and its interaction with the environment were comprehensively analyzed by using QGAstation quantitative genetic analysis software.[Result] The dominance effect of protein content,peak time and right slope of surface diagram were greater than the additive effect.The main effect of hardness and sedimentation value was the additive effect.The contribution rates of the interactive variance of the gene effect of protein content,sedimentation value,peak time,right slope and hardness with the environment on the phenotypic variance were 36.8%,26.0%,13.32%,21.6% and 8.9% resp.The genetic main effects of protein content were easily affected by the environment and that of the hardness was more stable.[Conclusion] When the parents with high general combining ability,complementary general combining ability and greater specific combining ability were crossbred,the probability of obtaining strong superiority crosses with good quality traits was greater.The protein content and hardness could be improved simultaneously during the early generation choice.The protein content,protein quality and hardness could be improved through utilizing the heterosis.
【Fund】: 国家科技支撑计划项目(2006BAD01A02);; 北京农业育种基础研究创新平台项目(YZPT01);; 北京市自然科学基金项目(5082005);; 北京市农林科学院青年科研基金项目
【CateGory Index】: S512.1
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