杂交稻淀粉RVA谱特征值的配合力及杂种优势研究

以6个籼型三系杂交稻不育系和5个恢复系按不完全双列杂交配制的30个杂交稻组合及其亲本为材料,对其淀粉RVA谱特征值进行了测定和分析。结果表明:淀粉RVA谱特征值在各组合间均存在极显著遗传差异,其加性效应和非加性效应对杂交稻淀粉RVA谱特征值均存在极显著的影响,并以加性效应为主;杂交稻亲本RVA谱特征值一般配合力(GCA)效应高的,其后代特殊配合力(SCA)效应不一定高;杂交稻母本RVA谱特征值GCA方差在总的基因型方差中所占比重远远大于父本和组合SCA方差,表明杂交稻淀粉RVA谱特征值主要受不育系的影响;杂交稻淀粉RVA谱特征值的竞争优势与母本的GCA极显著正相关,且决定系数较高,表明杂交稻母本的一般配合力高,其所配杂交稻组合的竞争优势也强;杂交稻淀粉RVA谱特征值的峰值黏度存在明显的超高亲优势;糊化开始温度存在超低亲优势;其他性状存在中亲优势。

Heterotic and Combining Ability Analyses of Starch Viscosity Properties in Hybrid Rice

To evaluate the heterosis of rice starch viscosity properties, 30 hybrid combinations were obtained from incomplete diallel cross between six sterile lines and five restorer lines of indica hybrid rice cultivars. The rapid viscosity analyzer (RVA) profile parameters of starch viscosity in hybrid combinations and parents were measured and statistically analyzed. Results showed that there were highly significant genetic differences for RVA properties among the hybrid rice combinations. The starch viscosity properties in hybrid rice combinations were highly significantly affected by gene additive effects and non additive effects, majorly affected by parent gene additive effects. The specific combining ability (SCA) of offspring hybrid rice combination was not always high, though the parents have high general combining ability (GCA). The proportion of female parent GCA variance was far bigger than both the proportion of male parent GCA variance and proportion of combinations SCA variance, indicating that the starch viscosity properties in hybrid rice combinations were mainly affected by the sterile lines. There were not only highly significant positive correlations between the competitive advantages of the hybrid rice combinations and female parents′ GCA but also higher determination coefficients, suggesting that the hybrid combinations from female parents with higher GCA have higher competitive advantages. We also found that highly significant over high parent heterosis in peak viscosity, highly significant negative below low parent heterosis in pasting temperature and highly significant positive over mid patent heterosis in other starch viscosity characteristics.