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《Acta Agriculturae Universitis Jiangxiensis》 2004-05
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The Inheritance of Cooking-quality Characters in Indica Hybrid Rice with Good-quality

FANG Ping-ping~1,XU Jin-bin~2,LIN Li-hui~1LI Wei-ming~1,WU Wei-ren~1,PAN Guo-liang~1(1.College of Crop Science,FAFU,Fuzhou,350002;2.Nangping Agricultural Department,Nangping 353000,China)  
Ten good-quality parents including 5 CMS lines and 5 restorers were used to make incomplete diallel crosses for studying the inheritance of cooking-quality characters in indica hybrid rice.Genetic analysis was conducted by using genetic models including genotype×environment interaction for gelatination temperature(GT),gel consistency(GC)and amylose content(AC). The results showed that:(1)The genetic variations(Vg) for each of 3 characters accounted for more than 84% of phenotype variation,indicating that all cooking-quality traits were mainly controlled by genetic effect.(2)The genetic variations of GT and AC were mainly attributable to maternal additive (V_(Am)),while GC was predominated by direct additive effect.(3)Compared with genetic main effect,the genotype×en Vironment interaction effect(V_(GE)) was much less important,with AC for 15.4%.(4)Heterosis analysis revealed that GC and GT presented negative dominances,and AC performed positive dominance.(5)The comarison between the contributions by CMS lines and restorers to F_1 quality improvement showed that GC and AC were much more influenced by CMS lines than that by restorers,whilst GT was more influenced by restorers than that by CMS lines.
【Fund】: 国家自然科学基金(39863350);; 福建省青年人才创新基金(2001J045);; 福建省教育厅基金(K2001061)资助项目
【CateGory Index】: S511.21
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