糯小麦快速选育及糯性亚基纯合速度对选择的响应

为创建糯小麦快速育种程序，进而培育出优质糯小麦新品种，选用4份糯性亲本材料和6份非糯性亲本材料进行杂交，并对分离后代进行早代籽粒碘染、乳熟期田间单株籽粒碘染选择、农艺性状选择、多重PCR分子标记检测和淀粉糊化特性测定。结果显示，糯性亲本作母本或父本，F₀代杂交籽粒均为非糯；大部分杂交组合F₁代自交籽粒中糯性籽粒的出现频率符合1/64的分离比例；非糯性材料作父本的三交组合F₁代自交分离后，糯性籽粒的出现频率符合1/512的分离比例。13个组合中，5个组合的糯粒比例达到100%,7个组合的糯粒比例超过98%,而没有经过籽粒碘染筛选的3个组合的糯粒比例仅为0.79%～6.10%,说明糯性亚基纯合速度对选择可做出快速响应，经过1代籽粒糯性筛选，糯性遗传即可稳定。中选单株均具有糯性小麦典型的RVA图谱，糯小麦面粉的低谷黏度、最终黏度、回生值和峰值时间较非糯小麦面粉显著降低，而峰值黏度、稀懈值和糊化温度在糯小麦和非糯小麦之间差异不显著。对经过2代籽粒糯性筛选的13个杂交组合共410份单株材料进行多重PCR检测，发现全糯质小麦398株...

Rapid Breeding of Waxy Wheat and the Response of Homozygous Speed of Waxy Subunits to Selection

In order to create a rapid breeding program and cultivate new varieties of waxy wheat, four waxy parent wheat materials, and six non-waxy parent wheat materials were used for hybridization. The segregated progeny of the cross combinations was selected through early generation grain iodine staining, field single plant iodine staining selection during wheat grain milky maturity, agronomic trait selection,multiple PCR molecular marker detection and starch gelatinization characteristics determination. The results showed that the hybrid seeds were non-waxy whether the waxy parents were used as the female parent or the male parent. The frequency of waxy grains in the F₁ generation of single-cross combination were mostly consistent with the separation ratio of 1/64. The frequency of waxy grains in the F₁ self-isolated offspring of three-cross combination of non-waxy material as male parent was 1/512. Among the 13 combinations, five combinations had a waxy kernel ratio of 100%, and seven combinations had a waxy kernel ratio more than 98%, but the proportion of waxy kernels in the three combinations that did not undergo seed iodine staining screening was only 0.79% to 6.10%. This indicates that the homozygous speed of waxy subunits responds quickly to selection. After one generation of seed waxy screening, the inheritance of waxy traits became stable. The selected individual plants all exhibited the typical RVA pattern of waxy wheat. The trough viscosity, final viscosity, setback value, and peak time of waxy wheat flour were significantly reduced compared to non-waxy wheat flour, while the differences in peak viscosity, breakdown, and pasting temperature were not significant. Multiple PCR detection was performed on 410 single plant materials from the 13 hybrid combinations screened for waxy grain in two generations,among which 398 wheat varieties are waxy type, accounting for 97.1%, and 12 lines are normal types, accounting for 2.9%. After two rounds of screening, waxy wheat with excellent agronomic traits was obtained.