两系杂交籼稻稻米外观与蒸煮品质配合力研究
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摘要
以16个水稻两用核不育系(4WSH0058、4WSH0247、4WSH0266、4WSH0268、4WSH0284、4WSH0886、4WSH0887、4WSH1108、4WSH1142、4WSH1324、4WSH1334、4WSH1339、4WSH1355、4WSH1357、4WSH1369、4WSH1555)和5个恢复系(R1998、R091、R184、华占、R412)按不完全双列杂交设计配制的80个组合为材料,研究稻米外观品质和蒸煮品质性状的配合力。研究结果表明:粒长、粒宽和长宽比等粒形性状主要受基因加性效应的影响;垩白粒率受加性效应和非加性效应的共同控制,主要受恢复系基因加性效应的影响;垩白度和胶稠度主要受非加性效应的影响;稻米直链淀粉含量受不育系基因加性效应及非加性效应的共同控制,其中受不育系基因加性效应的影响较大。不育系4WSH0247、4WSH0886、4WSH0887、4WSH1324、4WSH1339、4WSH1355和恢复系R184和R412在垩白性状和蒸煮品质上具有较好的一般配合力和较大的特殊配合力效应方差,容易配出外观品质和蒸煮品质俱佳的杂交组合。
The 80 hybrid rice combinations crossed by 16 dual-purpose genic male sterile lines and 5 restorer lines obtained using incomplete diallel design were used in this study to investigate the combining ability for appearance quality and cooking quality. The results showed that the length, the width and the length/width of grain were mainly controlled by additive gene effect. The chalkiness grain rate were controlled by both additive and non-additive effects, and the additive effect of restorer lines was more important. The chalkiness degree and gel consistency were controlled by non-additive effects. Amylose content was controlled by both additive and non-additive effects, and the additive effect of sterile lines was more important. Sterile lines 4 WSH0247, 4 WSH0886, 4 WSH0887, 4 WSH1324, 4 WSH1339, 4 WSH1355 and restorer lines R184, R412 had good general combining ability and great variance of specific combining ability regarding to chalkiness and cooking quality traits, which made it easier to obtain combinations of good appearance quality and cooking quality.
The 80 hybrid rice combinations crossed by 16 dual-purpose genic male sterile lines and 5 restorer lines obtained using incomplete diallel design were used in this study to investigate the combining ability for appearance quality and cooking quality. The results showed that the length, the width and the length/width of grain were mainly controlled by additive gene effect. The chalkiness grain rate were controlled by both additive and non-additive effects, and the additive effect of restorer lines was more important. The chalkiness degree and gel consistency were controlled by non-additive effects. Amylose content was controlled by both additive and non-additive effects, and the additive effect of sterile lines was more important. Sterile lines 4 WSH0247, 4 WSH0886, 4 WSH0887, 4 WSH1324, 4 WSH1339, 4 WSH1355 and restorer lines R184, R412 had good general combining ability and great variance of specific combining ability regarding to chalkiness and cooking quality traits, which made it easier to obtain combinations of good appearance quality and cooking quality.
引文
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[23]李贵勇,袁平荣,杨天梅,等.滇型杂交稻碾磨品质和外观品质的配合力及遗传力分析[J].西南农业学报,2010,23(5):1387-1392.
[24]黄凤林,杨冬奇,彭国兴,等.籼型三系杂交水稻品质性状配合力与遗传力研究[J].作物研究,2009,23(2):67-70.
[2]刘昌乾,彭海峰,邱振国,等.籼型杂交水稻新不育系和新恢复系的品质配合力分析[J].华南农业大学学报,2016,37(2):30-35.
[3]黄志远,吕启明,辛业芸,等.杂交稻及其亲本稻米品质性状与遗传规律研究[J].中国稻米,2016,22(2):8-14.
[4]李平,徐庆国,胡志明,等.杂交早稻米质性状的配合力研究[J].湖南农业大学学报(自然科学版),2007,33(3):253-257.
[5]卓祖慧.中籼杂交水稻主要性状的配合力及遗传力研究[D].福州:福建农林大学,2017.
[6]郑轶.新育成的晚籼杂交水稻重要性状配合力及遗传力分析[D].福州:福建农林大学,2013.
[7]盛文涛,吴俊,姚栋萍,等.稻米食味品质的影响因素及中国籼稻食味品质改良存在的问题与策略[J].杂交水稻,2014,29(3):1-5.
[8]WAN X Y,WAN J M,WENG J F,et al.Stability of QTLs for rice grain dimension and endosperm chalkiness characteristics across eight environments[J].Theoretical and Applied Genetics,2005,110(7):1334-1346.
[9]邱先进,袁志华,何文静,等.水稻垩白性状遗传育种研究进展[J].植物遗传资源学报,2014,15(5):992-998.
[10]KUMAR I,KHUSH G S.Inheritance of amylose content in rice(Oryza sativa L.)[J].Euphytica,1988,38(3):261-269.
[11]梁满中,ZAMAN F U,DIKSHIT H K.杂交水稻直链淀粉含量遗传分析[J].生命科学研究,1998,2(3):224-228.
[12]BAO J S,CORKE H,HE P,et al.Analysis of quantitative trait loci for starch properties of rice based on an RIL population[J].Acta Botanica Sinica,2003,45(8):986-994.
[13]ALUKO G,MARTINEZ C,TOHME J,et al.QTLmapping of grain quality traits from the interspecific cross Oryza sativa×O.glaberrima[J].Theoretical and Applied Genetics,2004,109(3):630-639.
[14]ZHOU L J,SHENG W T,WU J,et al.Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars[J].Journal of Integrative Agriculture,2015,14(6):1153-1162.
[15]汤圣祥,张云康,余汉勇.籼粳杂交稻米胶稠度的遗传[J].中国农业科学,1996,29(5):51-55.
[16]金正勋,崔成焕,秋太权.水稻杂种后代稻米直链淀粉含量的配合力分析[J].东北农业大学学报,1999,30(2):122-127.
[17]莫惠栋.P×q交配模式的配合力分析[J].江苏农学院学报,1982,3(3):51-57.
[18]徐静雯,孙成武,程融,等.数量遗传学与水稻育种[M].合肥:安徽科学技术出版社,1990.
[19]王忠华,方振华,干建彗.稻米外观品质性状遗传与分子定位研究进展[J].生命科学,2009,21(3):444-451.
[20]高志强,占小登,梁永书,等.水稻粒形性状的遗传及相关基因定位与克隆研究进展[J].遗传,2011,33(4):314-321.
[21]宗寿余,吕川根,邹江石.籼型两系杂交水稻稻米品质性状的配合力及遗传力分析[J].金陵科技学院学报,2007,23(3):47-52.
[22]邱颖波.杂交稻稻谷品质性状的杂种优势及配合力研究[D].长沙:湖南农业大学,2014.
[23]李贵勇,袁平荣,杨天梅,等.滇型杂交稻碾磨品质和外观品质的配合力及遗传力分析[J].西南农业学报,2010,23(5):1387-1392.
[24]黄凤林,杨冬奇,彭国兴,等.籼型三系杂交水稻品质性状配合力与遗传力研究[J].作物研究,2009,23(2):67-70.