玉米种子休眠性的数量遗传分析

运用植物数量性状主基因+多基因混合遗传模型多世代联合分析的方法,对普通玉米自交系R08与A318杂交组合的P₁、P₂、F₁、F_2:3、B_1:2和B_2:26个世代群体的种子休眠性进行了分析。结果表明,它们的遗传符合1对负向完全显性主基因+加性-显性多基因模型。在F_2:3、B_1:2和B_2:2三个家系世代,主基因方差分别为0.9260、1.4176和0.5863;多基因方差分别为0.1184、0.1022和0.4623。主基因加性效应值为1.2172,显性效应值为-1.2172;多基因加性效应值为1.5028,显性效应值为1.4334。主基因遗传率在F_2:3、B_1:2和B_2:2三个分离家系群体中为44.8%~79.65%,多基因遗传率为5.74%~35.33%。其中,主基因遗传率在B_1:2世代中最大,为79.65%。     

渝棉1号优质纤维QTL的标记与定位

利用陆地棉遗传标准系TM-1和优质品种渝棉1号组建了(TM-1×渝棉1号) F₂和F_2:3分离群体。通过5 544对SSR引物对亲本进行筛选，获得178个多态性标记，用其中138个构建了总长为959.7 cM的遗传图谱，覆盖棉花基因组的19%。应用复合区间作图法分析了该组合的F₂单株和F₃家系纤维品质性状，共检测到12个纤维品质数量性状基因座(QTL)，包括1个纤维长度的、4个纤维强度的、3个马克隆值的、3个整齐度的和1个伸长率的，分别解释各性状表型变异的6.1%、5.31%~14.62%、7.88%~19.17%、7.4%~11.71%和8.26%。研究还发现Chr.23和Chr.24是优质纤维QTLs的富集区。     

小麦的叶面积、穗粒重和谷叶比的基因效应

用两个小麦杂交组合的 P₁、P₂、F₁、F₂、B₁、B₂和 F₃7个世代,用世代均数分析研究了小麦的剑叶面积,第二叶及第三叶面积,单穗粒重和谷叶比的遗传,用加权最小二乘法估算了遗传参数。结果表明,加性效应表现了极为显著的作用,显性效应也是显著的,     

水稻籼粳杂种IR36/Kamairazu花粉育性的遗传

检测了47个水稻籼粳杂种F₁的花粉育性，平均值为(79.9±31.2)%，其中68%组合的花粉育性低于90%。研究了代表性组合IR36/Kamairazu不同世代的花粉育性，F1的花粉育性为79.5%，其衍生的63个F₂单株的平均花粉育性为(91.0±15.7)%。花粉育性高达98.3%的F₂单株A4-3衍生的81个F₃单株的平均花粉育性为(95.9±11.1)%，而育性为61%的A4-6衍生的51个F₃单株的平均花粉育性仅为(74.3±35.2)%。在A4-3衍生的F₃中选用2个花粉育性分别为99.2%和99.5%的单株，其衍生的F4群体的平均花粉育性分别为(93.0±7.4)%和(94.9±3.5)%，而2个花粉育性均为69.2%的单株衍生的F4群体的平均花粉育性则分别为(88.5±22.1)%和(89.8±6.7)%。IR36/Kamairazu的花粉育性受多基因控制，符合多基因座单位点孢子体—配子体互作模式。在F₂、F₃和F₄群体中，平均育性水平较高的群体，单株花粉育性与小穗受精率无显著相关性，而在平均育性水平较低的群体中，花粉育性与小穗受精率呈显著或极显著正相关。     

小麦叶片氮含量与荧光动力学参数的关系

通过分析不同氮素水平下不同品种小麦上部叶片氮含量和荧光参数随生育进程的变化模式及小麦叶片氮含量与荧光参数的相关关系，提出小麦叶片氮含量的预测方程。结果表明，小麦不同叶位叶片氮含量和荧光参数Fv/Fm、Fv/Fo均随施氮量的增加呈上升趋势。从孕穗到成熟，F_v/F_m和F_v/F_o表现为先上升后下降的趋势。小麦各叶位叶片氮含量与荧光参数F_m、F_v、F_v/F_m、F_v/F_o、F_s和Fo’都呈极显著正相关，且顶部2张叶片的相关性最好。不同小麦品种顶2叶氮含量分别与F_v/F_o和F_v/F_m呈良好的幂函数关系，平均决定系数分别达0.66和0.61。对于低、中、高蛋白质含量的小麦品种类型，可以利用统一的回归方程来描述顶部2张叶片氮含量随F_v/F_o的变化模式。     

氮、钾水平对小麦花后旗叶光合特性的影响

在大田栽培条件下，以冬小麦（Triticum aestivum L.）弱筋品种宁麦9号和中筋品种扬麦10号为材料，研究了不同氮、钾施肥水平下花后旗叶叶绿素含量（SPAD）、净光合速率（P_n）和荧光参数的变化特征及其与开花期叶片氮、钾营养的关系。结果表明，与不施氮、钾的对照（N0K0）相比，施氮、钾肥增加小麦开花后旗叶SPAD和P_n，提高PSⅡ最大光量子产量（F_v /F_m）、潜在光化学活性（F_v /F_o）、有效光量子产量（F_v’/F_m’）和实际光量子产量（Φ_PSⅡ）等叶绿素荧光参数，其中氮肥效应高于钾肥。除SPAD外，扬麦10号的Pn及叶绿素荧光参数（F_v /F_m、F_v /F_o、F_v’ /F_m’和Φ_PSⅡ）均高于宁麦9号。相关分析表明，F_v /F_m、F_v /F_o、F_v’/F_m’和Φ_PSⅡ等叶绿素荧光参数受开花期叶片氮/钾比的显著影响，是施氮、钾肥提高净光合速率的主要生理原因，较高的光能转化特性是满足扬麦10号较高能量需求的生理基础。     

成恢448与Basmati 370回交后代的米粒延伸性遗传和相关分析

对成恢448(CH448)与Basmati 370的BC₂F₅株系及其与5个不育系配制的杂种F₁，CH448和5个保持系的12个米质性状进行了多元偏相关、通径分析、对应分析和遗传分析。结果表明：（1）CH448和保持系等亲本12个米质性状之间的偏相关性不显著。BC₂F₅株系中，仅饭粒长（CRL）和     

利用“永久F2”群体剖析玉米产量及其相关性状的遗传机制

利用RIL群体构建了一套包含441个杂交组合的玉米“永久F₂”群体,通过253个SSR标记的等位基因频率分析,发现“永久F₂”群体的遗传组成与基因频率与F₂群体相似,理论上可以代替F₂群体进行相关遗传研究。通过两年一点的田间试验,利用复合区间作图法对玉米产量及其3个主要构成因子进行了遗传分析。结果表明,玉米产量与穗长、穗行数及百粒重呈显著或极显著正相关,而穗长与穗行数和百粒重显著负相关。共定位3个产量QTL、8个穗长QTL,11个穗行数QTL和5个百粒重QTL。     

F2:3设计全基因组标记的Bayesian分析

数量性状的遗传率低时，常采用F_2:3设计进行遗传分析，但往往忽略异质家系内QTL的混合分布特性。同时，用多QTL模型检测QTL会提高QTL检测的功效。因此，本文在利用F_2:3设计异质F_2:3家系内QTL混合分布特性基础上，提出F_2:3设计全基因组多标记联合分析新方法。该方法充分利用了异质F_2:3家系内的QTL混合分布，并采用多QTL遗传模型。Monte Carlo模拟研究表明，新方法能获得精确的QTL效应和位置的估计。此外，还比较了QTL效应抽样的两种策略。研究表明，新策略能显著提高QTL检测的功效。     

水稻细菌性条斑病抗性QTL qBlsr5a的精细定位

分别以高抗细菌性条斑病的品种Acc8558和高感的品种H359为供体和受体亲本, 通过回交和分子标记辅助选择, 育成了只渗入5号染色体短臂上单个供体亲本细条病抗性QTL(qBlsr5a)的近等基因系H359-BLSR5a。将该近等基因系与H359杂交, 建立了一个大的F₂群体。采用选择极端表型个体并验证其后代(F_2:3)株系的方法, 在F₂群体中鉴定出目标QTL为抗病纯合基因型的个体。通过对这些个体进行分子标记基因型检测和连锁分析, 将qBlsr5a定位在SSR标记RM153和RM159之间, 大约2.4 cM或290 kb的范围内。     

Milling quality and protein properties of autumn-sown Chinese wheats evaluated through multi-location trials

Eight milling quality and protein properties of autumn-sown Chinese wheats were investigated using 59 cultivars and advanced lines grown in 14 locations in China from 1995 to 1998. Wide ranges of variability for all traits were observed across genotypes and locations. Genotype, location, year, and their interactions all significantly influenced most of the quality parameters. Kernel hardness, Zeleny sedimentation value, and mixograph development time were predominantly influenced by the effects of genotype. Genotype, location and genotype × location interaction were all important sources of variation for thousand kernel weight, test weight, protein content, and falling number, whereas genotype × location interaction had the largest effect on flour yield. Most of the genotypes were characterized by weak gluten strength with Zeleny sedimentation values less than 40 ml and mixograph development time shorter than 3 min. Eight groups of genotypes were recognized based on the average quality performance, grain hardness and gluten strength were the two parameters that determined the grouping, with contributions from protein content. Genotypes such as Zhongyou 16 and Annong 8903 displayed good milling quality, high grain hardness, protein content and strong gluten strength with high sedimentation value and long mixograph development time. Genotypes such as Lumai 15 and Yumai 18 were characterized by low grain hardness, protein content and weak gluten strength. Genotypes such as Yannong 15 and Chuanmai 24 were characterized by strong gluten strength with high sedimentation value and long mixograph development time, but low grain hardness and protein content lower than 12.3%. Genotypes such as Jingdong 6 and Xi’an 8 had weak gluten strength, but with high grain hardness and protein content higher than 12.2%. Five groups of locations were identified, and protein content and gluten strength were the two parameters that determined the grouping. Beijing, Shijiazhuang, Nanyang, Zhumadian and Nanjing produced wheats with medium to strong gluten strength and medium protein content, although there was still a large variation for most of the traits investigated between the locations. Wheat produced in Yantai was characterized by strong gluten strength, but with low protein content. Jinan, Anyang and Linfen locations produced wheats with medium to weak gluten strength and medium to high protein content. Wheats produced in Yangling, Zhenzhou, and Chengdu were characterized by weak gluten strength with medium to low protein content, whereas wheats produced in Xuzhou and Wuhan were characterized by weak gluten strength with low protein content. Industrial grain quality could be substantially improved through integrating knowledge of geographic genotype distribution with key location variables that affected end-use quality.     

基因型、地点及其互作对内蒙古小麦主要品质性状的影响

选用来自我国春播麦区高、中、低3种筋力类型的9个品种, 于2003和2004年分别种植在内蒙古6个代表性地点, 研究了不同品种在年份和地点间籽粒硬度、蛋白质含量、和面仪参数和淀粉糊化特性等主要品质性状的变化规律。结果表明, 所测品质性状受基因型和地点效应的影响均达极显著水平, 除籽粒蛋白质含量外, 其他品质性状受基因型和地点互作效应的影响达显著或极显著水平。强筋类品种的蛋白质含量、灰分含量、沉降值、和面时间、耐揉性和峰值黏度均较高, 出粉率和稀澥值中等。中筋类品种出粉率、和面时间和耐揉性较高, 灰分含量、峰值黏度和稀澥值较低。弱筋类品种的灰分含量、峰值黏度和稀澥值较高, 籽粒硬度、蛋白质含量、出粉率、沉降值、和面时间、耐揉性低。所有品种品质性状在地点间存在较大差异, 乌海市灰分含量、和面时间和耐揉性高, 籽粒硬度、沉降值、峰值黏度和稀澥值较低。杭锦后旗出粉率高, 蛋白含量和沉降值较低, 其他性状表现中等。呼和浩特市籽粒硬度、蛋白含量、面粉灰分、沉降值、和面时间和耐揉性高, 出粉率、峰值黏度和稀澥值低。赤峰市多数性状表现中等。通辽市籽粒硬度、蛋白质含量、峰值黏度、稀澥值和耐揉性较高, 其他性状表现中等。额尔古纳市蛋白含量和沉降值较高, 和面时间和耐揉性低。初步认为强筋和中筋类品种较适于种植在呼和浩特市与乌海市, 不适于种植在额尔古纳市; 2个弱筋类品种在6个地点均不太适宜种植。     

SDS不溶性谷蛋白大聚体含量与和面仪参数的关系

选用品质差异较大的108份主栽品种和高代品系, 测定其谷蛋白聚合体总量(双缩脲法)和贮藏蛋白组分含量及比例(凝胶色谱法, SE-HPLC), 并分析了它们与蛋白质含量、沉降值以及和面仪参数等早代选择参数的相关性。结果表明, 参试材料品质特性和贮藏蛋白组分含量的变异范围都较大。和面仪峰值时间变异范围为1.12~7.19 min, 变幅达6.07 min; 醇溶蛋白总量和SDS可溶性谷蛋白聚合体(EPP)变幅较小, 而SDS不溶性谷蛋白大聚体(UPP)的变幅最大。硬度、蛋白质含量和沉降值与和面峰值时间的相关系数较低(r=0.24~0.49)。醇溶蛋白总量与和面仪参数相关不显著, 而与谷蛋白总量的比值(Gli/Glu)与和面仪参数呈显著负相关(r= –0.52~ –0.61, P＜0.001), 且不受蛋白质含量的影响。SDS不溶性谷蛋白大聚体百分含量(%UPP)与和面仪参数的相关性最高, 相关系数为0.70~0.85(P＜0.001)。SE-HPLC法样品用量少, 自动化程度高, 且%UPP和Gli/Glu为相对值, 与和面仪参数呈高度相关, 可作为面筋强度早代选择的有效指标。     

Quality of Ethiopian Durum Wheat Lines in Two Diverse Environments

In Ethiopia, durum wheat is largely used for production of local fermented and flat bread. Two diverse environments (Motta and Adet) were used to evaluate 15 durum wheat genotypes for grain yield and quality traits. The mean flour protein content of genotypes ranged from 10.1 % to 12.5 % and 6.7 % to 8.1 % at Motta and Adet respectively. The mean mixograph development time was 4 min at Motta and 2.8 min at Adet and SDS (Sodium dodecyl sulphate) sedimentation ranged between 10.7 and 32.3 ml across locations. Flour protein content was correlated negatively with mixograph development time and positively with vitreous kernels and single‐kernel hardness at both environments. Mixograph development time was selected to predict the gluten strength. Flour protein content, SDS sedimentation and seed weight were included in a stepwise regression. A prediction model was compiled that explained 69 % of the variation for mixograph development time.     

冬小麦若干品质性状遗传及相关的研究

F_1的沉淀值、伯尔辛克值介于双亲之间,前者以正向部分显性为主,后者以负向部分显性为主,与中亲值相关显蔟,遗传力高,表明这两个性状在杂交后代易于获得遗传进展。相反,蛋白含量在 F_1出现了各种类型的表现,很难指出以哪种遗传形式为主,与中亲值无显著相关,遗传力低,表明高蛋白育种较难。但在 F_2、F_3中各组合都出现了蛋白含量超亲的植株或系统,超亲分离程度与双亲差距、F_1特殊配合力、相对优势和高蛋白亲本的一般配合力有关。沉淀值、伯尔辛克值与抽穗期、株高、千粒重之间无显著相关。沉淀值与粉质仪测定的面团流变学特性呈极显著相关,但与容重、出粉率、面粉蛋白含量、干、湿面筋含量、面粉吸水性相关不显著。结果表明,提高沉淀值,伯尔辛克值、角质率、容重和出粉率有助于协调小麦营养品质、加工品质、高产和稳产性之间的关系。     

江苏省优质软麦品种品质特性与饼干加工品质的关系

明确软麦品种在大田生产中的品质表现和品质育种筛选指标,对于优质生产及提高育种效率具有重要意义。选用江苏淮南麦区15份优质软麦品种(系),鉴定其高分子量麦谷蛋白亚基(HMW-GS)组成,开展3个试验点次的大田种植,分析了小麦样本的籽粒硬度、灰分含量、蛋白质含量和质量参数、粉质仪参数、揉面仪参数、溶剂保持力、贮藏蛋白组分含量参数、黏度仪参数等品质性状和饼干加工品质。结果表明,不同类型的品质参数受基因型和环境的影响不同。所有样本的蛋白质含量、湿面筋含量、稳定时间均不达国标(GB/T 17320-2013、GB/T 17893-1999),部分品种(系)的沉淀值达标,所有样本的籽粒硬度和吸水率全部达标。相关性分析表明,籽粒硬度、灰分含量和黏度仪参数与饼干加工品质无显著相关性。沉淀值、粉质仪吸水率、粉质仪稳定时间、揉面仪峰值时间、揉面仪衰落角、水溶剂保持力、碳酸钠溶剂保持力、乳酸溶剂保持力、谷蛋白/醇溶蛋白比、不溶性谷蛋白含量和不溶性谷蛋白百分含量与饼干直径呈显著(r≤–0.520)或极显著(r≤–0.652)负相关,相关系数分别为–0.657、–0.601、–0.617、–0.659、–0.676、–0.857、–0.726、–0.616、–0.546、–0.541和–0.637。多元回归方程显示,水溶剂保持力可解释饼干直径变异的73.76%,与籽粒蛋白共同可解释饼干直径变异的83.90%。在籽粒硬度和蛋白含量选择的基础上,降低面筋强度和面粉综合吸水特性是软麦育种的主要目标,水溶剂保持力、乳酸溶剂保持力和揉面仪参数是软麦育种最重要的筛选指标。     

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.     

Glu-1和Glu-3等位变异对不溶性谷蛋白含量的影响

不溶性谷蛋白含量（IG/P）对小麦烘烤品质有重要决定作用。用我国秋播麦区的251份品种和高代品系，CIMMYT优质小麦Pavon与澳大利亚劣质小麦Avocet的DH系，优质面包小麦中优9507的两个杂交组合，即中优9507/鲁麦5号和中优9507/晋麦45 F5代，分析了IG/P与揉面仪参数的关系。结果表明，IG/P与和面时间及耐揉性呈极显著正相关，r     

河南省小麦品种的品质性状分析

利用１９９９年河南省４０个小麦品种的品质测定结果,对河南省小麦品种的品质性状进行了分析。结果表明,①河南省目前推广和新育成的小麦品种品质性状差异较大,其中变异较大的是面团形成时间、稳定时间、弱化度,其次是沉降值、面粉质量评价值、面包体积和面包评分。这些小麦品种中中筋粉品种占７５％以上;强筋粉品种约占２０％;弱筋粉品种不足５％。②强筋小麦品种豫麦３４,４７,１４号,宛７９８,豫麦４９号和弱筋品种豫麦５０,６０号等品种基本解决了高产与优质的矛盾,而且稳产性好、适应性广,适宜黄淮南片麦区广泛种植。③郑州９０２３、小偃５４、漯育麦、陕优２２５、高优５０３等一年初步测定达强筋粉品种标准,洛旱２号达弱筋粉品种标准。④小麦品种的品质性状易受环境条件影响,特别是蛋白质含量、沉降值、面团的物理特性如形成时间、稳定时间、评价值等受     

Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China

Improvement of end-use quality in bread wheat depends on a thorough understanding of current wheat quality and the influences of genotype (G), environment (E), and genotype by environment interaction (G × E) on quality traits. Thirty-nine spring-sown spring wheat (SSSW) cultivars and advanced lines from China were grown in four agro-ecological zones comprising seven locations during the 1998 and 1999 cropping seasons. Data on 12 major bread-making quality traits were used to investigate the effect of G, E, and G × E on these traits. Wide range variability for protein quantity and quality, starch quality parameters and milling quality in Chinese SSSW was observed. Genotype and environment were found to significantly influence all quality parameters as major effects. Kernel hardness, flour yield, Zeleny sedimentation value and mixograph properties were mainly influenced by the genetic variance components, while thousand kernel weight, test weight, and falling number were mostly influenced by the environmental variance components. Genotype, environment, and their interaction had important effects on test weight, mixing development time and RVA parameters. Cultivars originating from Zone VI (northeast) generally expressed high kernel hardness, good starch quality, but poor milling and medium to weak mixograph performance; those from Zone VII (north) medium to good gluten and starch quality, but low milling quality; those from Zone VIII (central northwest) medium milling and starch quality, and medium to strong mixograph performance; those from Zone IX (western/southwestern Qinghai-Tibetan Plateau) medium milling quality, but poor gluten strength and starch parameters; and those from Zone X (northwest) high milling quality, strong mixograph properties, but low protein content. Samples from Harbin are characterized by good gluten and starch quality, but medium to poor milling quality; those from Hongxinglong by strong mixograph properties, medium to high milling quality, but medium to poor starch quality and medium to low protein content; those from Hohhot by good gluten but poor milling quality; those from Linhe by weak gluten quality, medium to poor milling quality; those from Lanzhou by poor bread-making and starch quality; those from Yongning by acceptable bread-making and starch quality and good milling quality; and those from Urumqi by good milling quality, medium gluten quality and good starch pasting parameters. Our findings suggest that Chinese SSSW quality could be greatly enhanced through genetic improvement for targeted well-characterized production environments.