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本文提出了测定粳稻米糊化温度的改进方法,并利用该方法,以父、母本各3个及按NC-Ⅱ设计配置的9个杂交组合为试材,采用朱军提出的包括种子效应、母体效应、细胞质效应的三倍体种子模型对粳稻糊化温度的遗传进行了研究。结果表明,粳稻米糊化温度的控制以遗传因素为主,三套遗传体系对糊化温度的表达都有影响,但以种子效应为主。基因效应以加性效应为主。对粳稻糊化温度的改良应从亲本入手,宜在早代进行选择。
In this paper, an improved method for determining the gelatinization temperature of japonica rice was proposed. By using this method, three parents and three parents and nine hybrid combinations which were designed and arranged according to NC-Ⅱ were used as test materials, The effects of maternal effect and cytoplasmic triploid seed model on the gelatinization temperature of japonica rice were studied. The results showed that the gelatinization temperature of Japonica rice was dominated by genetic factors, and the three genetic systems all had effects on the gelatinization temperature, but the seed effect was the main factor. Gene effect with additive effect based. Improvement of the gelatinization temperature of japonica rice should start with the parents, should be selected in the early generation.