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云南稻种矿质元素含量与形态及品质性状的关系
引用本文:曾亚文,申时全,汪禄祥,刘家富,普晓英,杜娟.云南稻种矿质元素含量与形态及品质性状的关系[J].中国水稻科学,2005,19(2):127-131.
作者姓名:曾亚文  申时全  汪禄祥  刘家富  普晓英  杜娟
作者单位:1. 云南省农业科学院,生物技术与种质资源研究所,云南,昆明,650205;云南省农业生物技术重点实验室,云南,昆明,650223
2. 云南省农业科学院,生物技术与种质资源研究所,云南,昆明,650205
3. 农业部农产品质量监督检验测试中心,云南,昆明,650223
基金项目:国家自然科学基金资助项目 ( 30260060,30160043),云南省自然科学基金资助项目(2002C0077M)。
摘    要: 以653份云南稻种为材料进行了8种矿质元素含量与4个品质性状及其24个形态性状间的相关性分析,结果表明核心种质的P、K、Ca和Mg含量与绝大多数形态和品质性状的关系密切,以P与茎蘖数(-0.2043** )、K与直链淀粉含量 (-0.2043** )、Ca与株高(-0.4151** )、Mg与蛋白质(0.2570** )相关性相对较高; 核心种质的Mn、Zn、Cu和Fe含量与少数形态品质性状的关系密切, 以Fe与胶稠度(-0.1121** )、Zn与结实率(-0.1411** )、Cu与每穗实粒数(-01398** )、Mn与株高(-0.2492** )相关性相对较高。

关 键 词:矿质元素含量  形态性状  蒸煮食味品质  核心种质  稻种资源
文章编号:1001-7216(2005)02-0127-05
收稿时间:1900-01-01;

Relationship Between Morphological and Quality Traits and Mineral Element Content in Yunnan Rice
ZENG Ya-wen,SHEN Shi-quan,WANG Lu-xiang,LIU Jia-fu,PU Xiaoy-ing,DU Juan.Relationship Between Morphological and Quality Traits and Mineral Element Content in Yunnan Rice[J].Chinese Journal of Rice Science,2005,19(2):127-131.
Authors:ZENG Ya-wen  SHEN Shi-quan  WANG Lu-xiang  LIU Jia-fu  PU Xiaoy-ing  DU Juan
Institution:ZENG Ya wen 1,2,SHEN Shi quan 1,WANG Lu xiang 3,LIU Jia fu 3,PU Xiao ying 1,DU Juan 1
Abstract:The relationship between 4 quality, 24 morphological traits and 8 element contents of 653 accessions from Yunnan rice were analyzed. P, K, Ca and Mg contents of the core collection were closely related to most of morphological and quality traits, and there existed high correlation coefficients among some traits including P content and stem tillers number (-0.2043 ** ), K and amylose contents (-0.2043 ** ), Ca content and plant height (-0.4151 ** ), Mg and protein contents (0.2570 ** ).Mn, Zn, Cu and Fe contents of the core collection were closely related to a few traits, such as Fe content and gel consistency (-0.1121 ** ), Zn content and seed setting rate (-0.1411 ** ), Cu content and number of grains per panicle (-0.1398 ** ), Mn content and plant height (-0.2492 ** ).
Keywords:mineral element content  morphological traits  cooking quality  core collection  rice germplasm  relationship
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