水稻籽粒碳氮代谢与品质性状间遗传相关性的研究

研究分析水稻籽粒C、N代谢与稻米主要品质性状间遗传相关性结果表明,水稻籽粒C、N代谢与稻米主要品质性状间有一定遗传相关性,提高可溶性糖含量,则糖氮比显著提高,糙米长、千粒重和直链淀粉含量显著降低;提高全N含量可能显著提高糙米厚和直链淀粉含量,而糖氮比、糙米长和千粒重随之显著降低;随糖氮比的提高,糙米厚、千粒重和直链淀粉含量将显著降低。种子、细胞质和母体植株3套遗传体系同时对成对性状的遗传相关性起作用,且各遗传体系在不同成对性状间的作用效果各异,可溶性糖含量与糙米宽、可溶性糖含量与糙米厚、全N含量与糙米长、全N含量与糙米厚等成对性状间遗传相关性主要受种子直接效应的控制;而可溶性糖含量与糙米长宽比、可溶性糖含量与千粒重、可溶性糖含量与直链淀粉含量、全N含量与糙米宽、全N含量与糙米长宽比、糖氮比与糙米宽、糖氮比与糙米厚等成对性状则以母体植株效应为主。

Genetic correlation between the metabolism of carbohydrate and nitrogen and the main qualities of grain in rice (Oryza sativa L.)

The genetic correlation between the metabolism of C,N and the main quality of grain of rice was studied.The results indicate that increasing the soluble sugar content may contribute to a significant increase of total N content and ratio of sugar to nitrogen and a decrease of brown rice length,1000grain weight and amylose content simultaneously.Increasing the total N content may result in the increases of brown rice width and amylose content and the decreases of ratio of sugar to nitrogen,brown rice length and 1000-grain weight simultaneously.The increase of ratio of sugar to nitrogen may significantly lead to the decline of brown rice thickness,1000-grain weight and amylose content.The results also indicate that seed,cytoplasmic and maternal genetic effects influence the genetic correlation between paired traits simultaneously.The effects of different genetic systems vary among different trait pairs.Seed direct effects are the dominant genetic effect controlling the correlation between paired traits such as soluble sugar content and brown rice width,soluble sugar content and brown rice thickness,total N content and brown rice length,total N content and brown rice thickness,while maternal plant effects are the main effects controlling the correlation between paired traits such as soluble sugar content and 1000grain weight,soluble sugar content and amylose content,total N content and brown rice width,total N content and ratio of length to width of brown rice,ratio of sugar to N and brown rice width,ratio of sugar to N and brown rice thickness.