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《JOURNAL OF AGRICULTURAL UNIVERSITY OF HEBEI》 1996-01
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A Study on the Combining Ability of the Processing Quality Characters in Wheat Germplasm Resources

Zhang Caiying(Reseach Centre of Crop Germplasm,Hebei Agric. Univ.,Baoding 071001)  
Ten wheat varieties were chosen with special features in five processing quality characters,i.e.flour yield, sedimentation, wet gluten content,flour whiteness and falling number.The wheats were crossed in a 5× 5 incomplete diallel design and the five traits of 25combinations were studied. The results indicated that sedimentation was controlled by both additive genes and non-additive genes,but the additive effect was principal.The non-additive gene actions were detected mainly in flour yield,wet gluten content and falling number,whereas flour whiteness was mainly affected by environmental factors.Linfen 6653 was con sidered to be an ideal parent of high quality.Jinfeng 1,82Y91799,Plainsman V and # 445 had higher general combining ability in some of the five characteristics as well.According to theresults of analysis of gca and sea,the best combination was Linfen 6653×#445,which couldhave breeding potential for processing quality improvement.
【Fund】: 国家自然科学基金
【CateGory Index】: S512.1
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【References】
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【Co-references】
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1 Zhao Junye Yu Zhenwen (Key Laboratory of Wheat Cultivation Physiology & Genetic Improvement, Ministry of Agriculture, Shandong Agricultural University, Taian 271018);Primary Study on Relations between Starch Quality and Protein Quality in Winter Wheat[J];中国粮油学报;2004-04
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