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本文以数量遗传学的方法,对啤酒麦芽主要品质性状(糖化力、麦芽汁粘度、麦芽汁色度和α—淀粉酶活力)进行了遗传分析。结果表明:(1)四个品质性状均符合“加性—显性”模型。加性效应与显性效应同样重要;(2)遗传力中等偏上(分别在29.283—71.280％);(3)控制四个品质性状并显示显性的基因组数较多,约有7—13组。文章还根据实验结果,初步讨论了大麦籽粒及麦芽品质性状遗传育种研究中值得注意的若干的问题。
In this paper, the genetic analysis of the main quality traits of beer malt (saccharification power, wort viscosity, wort color and α-amylase activity) was carried out by means of quantitative genetics. The results showed that: (1) The four quality traits all fit the “additive - dominance” model. The additive effect is just as important as the dominant effect; (2) the heritability is moderately upper (29.283-71.280% respectively); (3) there are more genomes that control the four quality traits and show dominant sex, about 7-13 group. Based on the experimental results, the article also discussed some issues worth noting in the research of genetic breeding of barley grain and malt quality traits.