杂交水稻对白叶枯病抗性的遗传分析

本文就我国各地推广的8个杂交稻组合,对强、中、弱三种致病力的白叶枯病菌系的抗性,进行遗传动态方面的分析。研究表明,大多数组合的杂交稻(F_1)抗性介于双亲之间,并偏向抗性水平较高的亲本。这些杂交稻的抗性与中亲值有显著相关,可按中亲值预测杂交稻的感病度。通过相对抗病优势的计算得知,杂交稻对白叶枯病的抗性,部分显性     

春谷杂种蛋白质含量的遗传分析

对春谷15个杂交组合后代蛋白质含量的遗传特点进行了研究。结果表明,F_1呈倾母遗传,遗传表现比较复杂,F_2变异广泛,分布多数为单峰曲线,也有双峰曲线,并非所有组合都是正态分离,g_1为正值,呈正向倾斜。遗传以加性效应为主,也有显性作用。h_B~2一般为46.16％～55.79％,△G为1.07％～1.83％,△G′为7.97％～14.07％。超亲现象普遍,有的组合超高含量株率较高,早期世代选择效果较好。F_2与中亲值和母本均呈极显著的正相关。     

玉米品种先玉335苗期叶绿素SPAD值的遗传分析

利用先玉335玉米品种(PH6WC×PH4CV)的P_1、P_2、F_1、B_1、B_2、F_2 6个世代,运用主基因+多基因遗传模型和6世代联合分析方法,对先玉335进行了苗期叶片叶绿素SPAD值的遗传分析。结果表明,苗期叶片叶绿素SPAD值为2对主基因加性+多基因加、显混合遗传模型,以多基因遗传为主、主基因遗传为辅。F_1具有超高亲优势。3分离世代主多基因遗传力大而差异小,说明该性状遗传比较稳定。     

玉米籽粒淀粉黏度性状的遗传效应分析

以9个不同的玉米自交系为亲本,按照Griffing I双列杂交模式组配72个杂交组合,研究其淀粉黏度性状的遗传效应。结果表明:沉降值和回落值存在超中亲优势,其他性状存在超低亲优势。杂交组合的峰值黏度、谷值黏度、终值黏度、回落值与父本的相关系数大于母本;除糊化时间和糊化温度外,其他性状的广义遗传力均较高。峰值黏度、谷值黏度和终值黏度的狭义遗传力均达到了较高水平。谷值黏度和终值黏度的遗传变异主要以加性为主,沉降值的遗传变异主要以显性为主,其他性状的遗传变异加性和显性共同作用。     

不同生态型大豆杂种后代早熟高产性研究

用不同生态来源的6个早熟大豆品种进行完全双列杂交,研究F_1、F_2单株产量等性状的亲子关系、杂种优势,配合力、M·S·g/M·S·s值、遗传力、相关系数。结果表明,早熟大豆杂种F_1、F_2单株产量等性状介于双亲之间,与双亲值、中亲值密切相关;F_2出现超亲分离,分离幅度、杂种优势、特殊配合力效应与双亲生态差异有关,单株粒重与鼓粒—成熟期密切相关,与开花—鼓粒期相关不显著,因此缩短开花—鼓粒期是提高大豆杂种后代早熟高产性的关键。     

节瓜种子休眠性状的数量遗传研究

利用超强休眠冬瓜自交系(KF-4-3)和浅休眠节瓜自交系(GF-7-1-1)进行杂交和回交,得到P_1、P_2、F_1、F_2、BC_1、BC_2共6个世代,并在同一隔离网室中进行常规田间栽培。雌花授粉后45 d采收老熟果实,后熟60 d取种子进行标准发芽试验。P_1、P_2、F_1的发芽率分别为71.77%、7.48%、45.18%,F_1遗传偏向于P_1,F_2、BC_1、BC_2等4个世代表现为偏正态多峰分布,表明节瓜种子休眠属于数量性状遗传;通过遗传模型的检验得出节瓜种子休眠性状符合加性-显性的遗传模型,中亲值[m]=39.63,加性效应[d]=20.03,显性效应[h]=19.55。     

中植棉2号抗黄萎病的主基因+多基因遗传特性分析

以感病品种861为父本、抗病品种中植棉2号为母本配制杂交组合,构建6个世代群体(P_1、P_2、F_1、B_1、B_2和F_2),并在田间病圃进行抗病性鉴定,利用主基因￣多基因混合遗传模型的多世代联合分析法研究陆地棉抗黄萎病遗传特性。结果表明,中植棉2号抗性遗传符合E-1遗传模型,即2对加性￣显性￣上位性主基因+加性￣显性多基因遗传模型。2对主基因遗传以显性效应为主,且第2对主基因的显性效应比第1对主基因的显性效应大,多基因遗传以加性效应为主。B_1、B_2和F_2的主基因遗传率分别为68.24%、30.71%和82.09%,多基因遗传率分别为0、24.96%和0,环境方差占总表型方差的17.01%~44.33%。     

高粱胚乳性状的遗传研究

本文报道了高粱胚乳3个性状的遗传研究结果.角质率属于多基因控制的数量性状,广义遗传力为42.12—94.64%,狭义遗传力为56.70—62.03%,与千粒重呈显著正相关,与穗粒重有正相关趋势.胚乳颜色受两对等位基因控制,F_1有色基因为显性,颜色深度则受有效基因累加作用的影响.糯性胚乳的遗传则受两对隐性基因支配,在F_1进行粒选可获得最佳选择效应.     

水稻收获指数遗传及其与主要农艺性状的相关研究

应用完全双列杂交的遗传设计,以5个各具特性的水稻品种为材料,对收获指数的遗传进行研究。结果表明,收获指数的一般配合力（GCA）效应、特殊配合力（SCA）效应和反交（R）效应均达极显著水平,其方差比为2.595∶1.232∶1;F₂群体收获指数从低到高呈连续的近正态分布,表现数量性状的遗传特点;在加性显性模型中加性效应和显性效应达极显著值,狭义遗传力和广义遗传力分别为40.17%、67.94%。遗传相关分析表明,收获指数与结实率显著正相关,与穗长、千粒重和生物量显著负相关,由于穗长、千粒重有较高的遗传力,因此在早代对穗长、千粒重进行选择能间接改良收获指数。初步明确水稻收获指数是一个由多基因控制的数量性状,符合加性显性模型,遗传以加性效应为主,显性效应和其它效应（如反交效应）也起一定的作用,遗传力较高,可在早期分离世代进行选择。上述的结果将为水稻新品种选育提供理论依据。     

小麦主要品质性状的遗传模型研究

以６个小麦品种及其双列杂交组合为材料，研究了小麦子粒蛋白质含量和主要品质性状的遗传模型，估算了各性状的遗传参数。结果表明：（１）子粒蛋白质含量、容重、干面筋含量、湿面筋含量、降落值及沉淀值等性状符合加性－显性模型。（２）降落值的高值与隐性基因有关，低值与显性基因有关；子粒蛋白质含量、容重、湿面筋含量、干面筋含量及沉淀值等性状的高值与显性基因有关，低值与隐性基因有关。（３）除沉淀值的遗传表现为超显性外，其余各性状的遗传均以基因的加性效应为主，且平均显性度（Ｈ１／Ｄ）均小于１，表现为部分显性。（４）除沉淀值外，各性状的狭义遗传力表现较高，说明可在早代进行选择     

冬小麦品种籽粒物理品质性状及面粉品质性状的研究

以13个冬小麦品种(系)为材料，对其籽粒物理品质性状(包括千粒重、容重)和面粉品质性状(包括沉淀值、干、湿面筋含量)进行测定，并对各性状指标进行了相关分析和聚类分析，结果表明：容重与千粒重之间呈极显著正相关；干面筋与湿面筋间呈极显著正相关；沉淀值与干面筋呈极显著负相关；其他各指标间均无相关性。供试品种(系)大多数属于高容重、中千粒重、高沉淀值、中等面筋含量的品种。旨在为今后有计划的进行冬小麦品质改良提供信息和依据。     

普通小麦面筋强度早代选择研究

以优质强筋小麦品种中优9507为母本,与安农91168、高优503、冀5099、晋麦45和鲁麦5号5个筋力不同的品种配制杂交组合,用亲本、F₁、F₂和F_2:3家系研究了SDS沉降值与和面时间的分布,分析了沉降值的遗传力和选择响应。结果表明,组合间F₂、F_2:3沉降值及F_{2:3相似文献}   

在一对面包小麦杂交后代中Glu—B1控制的麦谷蛋白亚基17 18对烘烤品质的影响

将两个优质面包小麦品种安农8455(含Glu-Bl控制的7 8亚基)和Yecora Rojo(含Glu-Bl控制的17 18亚基)进行杂交,测定了其F_3代重组株系的高分子量麦谷蛋白亚基组成、SDS沉降值、伯尔辛克值、蛋白质含量和籽粒产量以及收获指数。利用方差分析、协方差分析和回归分析说明了,17 18亚基对面包品质的作用明显优于7 8亚基,两者的品质差异随着蛋白质含量的增加而增大。文中讨论了17 18亚基在培育较高面包品质潜力的小麦品种中的利用价值。     

小麦品种品质性状与农艺性状的配合力分析

本文对7个冬小麦亲本(3个品质亲本作母本,4个农艺亲本作父本)7个性状〔蛋白质含量、沉淀指数(Zeleny)、伯尔辛克指数(pelshenke)、千粒重、抽穗期、株高和收获指数〕按 p×q 交配模式作了一般配合力和特殊配合力分析。方差分析表明,除雄亲蛋白质的一般配合力和沉淀指数、千粒重和株高的特殊配合力外,大多数性状的一般配合力和     

Phenotypic correlations, G × E interactions and broad sense heritability analysis of grain and flour quality characteristics in high latitude spring bread wheats from Kazakhstan and Siberia

Grain and flour samples of 42 high latitude spring bread wheat genotypes from Kazakhstan and Siberia evaluated in a multi-location trial were analyzed for grain concentrations of protein, zinc (Zn) and iron (Fe), as well as flour quality characteristics. The genotypes showed high grain protein concentrations (14–19%), but low dough strength was a common feature for most of them. Significant positive correlations were found between grain protein and flour protein, gluten, gliadin, gli/glu ratio, Zn, and Fe contents. Grain protein was also correlated positively with hardness, sedimentation, farinograph dough development time (DDT), stability time and ash content. Grain Fe concentration was positively associated with sedimentation, stability time, water absorption and valorimeter value, suggesting that improvements in micronutrient concentrations in the grain parallels enhancement in gluten strength. Interestingly, glutenin content correlated negatively with the concentrations of grain and flour protein, gluten, and minerals; and also with gluten deformation index (IDK), DDT, and stability time. Conversely, gliadin content showed strong positive correlations with the concentrations of grain and flour protein, gluten, and minerals. Gliadin also correlated positively, but in lesser magnitude, with DDT, stability time and IDK. Environment and G×E interaction were important sources of variation for some quality characteristics. This was reflected in the low broad sense heritability (H) values for traits related to flour strength, such as sedimentation, IDK, stability time and gliadin content. Breeding strategies, including three testing locations at the advanced selection stages, are adequate for the enhancement of most of the quality traits, but faster improvement in flour strength could be achieved with a larger number of locations.     

四川圆锥小麦地方品种(兰麦)品质特性分析

分析了16份四川圆锥小麦（T．turgidum）地方品种的品质特性,结果表明：籽粒粗蛋白质含量平均值为10．68％（变幅9．60％～12．98％）．赖氨酸含量平均值为0．35％（变幅0．32％～0．41％）,沉淀值的平均值为9.91ml（变幅8.0～17.0ml）．硬度平均值为12．9秒（变幅12．2～13．5秒）。16份圆锥小麦的粗蛋白质含量、赖氨酸含量和沉淀值都很低,是优质糕点、饼干等专用小麦育种的优良亲本材料。     

糯小麦配粉对主要淀粉特性及面条品质的影响

研究了不同比例的糯小麦粉添加到一定量非糯小麦粉后对淀粉粘度仪参数和面条品质的影响。结果表明,添加糯小麦粉后,以直链淀粉含量与直/支比变化为主,而蛋白质、湿面筋、支链淀粉等成分含量与沉降值等变化较小。高峰粘度、低谷粘度、最后粘度、反弹值、糊化温度、峰值时间等粘度仪参数与蛋白质含量、湿面筋含量、沉降值、直链淀粉含量、直/支比等品质性状呈显著或极显著正相关,与支链淀粉含量呈极显著负相关,但这些品质性状都与稀懈值、搅拌值无显著相关。此外,还建立了面条品质预测的线性回归方程： 。     

The effect of indirect tests for grain quality on the grain yield and industrial quality of bread wheat

The objective of this study was to examine the effect of selection using three indirect tests for grain quality on grain yield and dough, and baking properties, measured as alveograph strength, alveograph tenacity/extensibility ratio and loaf volume. The three tests were flour protein content, flour sedimentation and high molecular weight glutenin subunits. Of the indirect tests used for grain quality, sodium dodecyl sulphate (SDS)‐sedimentation allowed the highest intensity of selection for a combined trait index of the target grain quality and grain yield characteristics. The top 48% of the material could be retained on the basis of SDS‐sedimentation, resulting in retention of atleast two‐thirds of the top 10% of genotypes for the combined trait index. Flour protein percentage, a weighted high molecular weight glutenin index and an index combining all the indirect tests—flour protein, SDS‐sedimentation and high molecular weight glutenins—gave selection intensities of 61%, 64% and 55%, respectively, for the combined trait index. If the objective of selection is dough strength alone, then a weighted index of all indirect traits (flour protein, SDS‐sedimentation and high molecular weight glutenins) provided the highest selection intensity (26%). Other selection intensities for individual target traits were 24% for the prediction of loaf volume from flour protein, 40% for the prediction of tenacity/ extensibility ratio using SDS‐sedimentation and 68% for the prediction of grain yield using SDS‐sedimentation.     

Genotypic and temperature effects on wheat grain yield and quality in a hot irrigated environment

High temperature influences both grain yield and end‐use quality of wheat. The objectives of this study were to evaluate the performance of selected wheat genotypes under heat stress and to examine the effects of high temperatures during grain filling on grain yield and end‐use quality parameters. Fifteen bread wheat genotypes in 2000/2001 and 18 genotypes in 2002/2003 were evaluated under the optimum and late‐sowing conditions of the irrigated hot environment of the Gezira Research Farm, Wad Medani, Sudan. The genotypes comprised released varieties and elite lines from the Sudanese wheat improvement programme. Data collected included grain yield, grain weight and grain end‐use quality including protein content, protein composition, SDS sedimentation values (SDSS) and gluten strength as determined by mixograph analyses. High temperatures significantly decreased grain yield by decreasing grain weight. Although genotypes exhibited variation in magnitude of response, results indicated that high temperature during grain filling increased both soluble and insoluble protein contents, SDSS, mixograph peak height (MPH) and the descending slope at 2 min past peak (MDS). In contrast, mixograph peak time (MPT) and the curve width at 2 min past peak (MCW) were significantly decreased. Flour protein correlated positively with SDSS, MPH and MDS and negatively with MCW. MPT correlated negatively with MDS and positively with MCW. Results indicate that high temperature increased both soluble and insoluble protein contents, SDSS and MPH, and hence the gluten strength, but decreased flour mixing time and tolerance and hence the dough elasticity. Variation observed among genotypes suggests that grain end‐use quality could be improved under high temperature conditions utilizing the available variability; however, it might require evaluation under various growing conditions.