稻米粒品質之改良(II)米粒膠體硬度及顆粒澱粉含量之遺傳
Other Title
Improvement of Grain Quality in Rice－II. Genetical Studies on Gel Consistency and Amylose Content
Journal
中華農業研究
Journal Volume
32
Journal Issue
1
Pages
14-22
Date Issued
1983-03-02
Date
1983-03-02
Author(s)
郭益全
謝順景
Yih-Chuan Kuo
Sung-Ching Hsieh
Abstract
本研究使用嘉農秈11 號× 臺農67 號及臺南5 號× 臺中在來1 號等兩個秈稉異型稻間之雜交F2集團為材料，測定各單株米粒之顆粒澱粉含量及膠體硬度等兩個主要食用品質性狀，以闡述秈稉雜交後代米粒食用品質之遺傳行為，結果獲知：
1. 兩雜交組合F2集團膠體硬度之頻度分布為具尖峰之偏歪分布，且均可分成3 高硬度：1 低硬度之比例，符合孟德爾氏單性雜種分離之遺傳理論。
2. 兩雜交組合F2集團顆粒澱粉含量的頻度呈常態分布，唯分布之平均恰落在低含量親本均值附近，且有相當多數之個體向左超越低含量之親本，顯示顆粒澱粉含量雖屬量的性狀，但仍極易選獲具有理想顆粒澱粉含量之單株。
3. 在嘉農秈11 號× 臺農67 號組合，穀殼苯酷反應陰性者之膠體硬度之平均值（41.7mm）顯著地高於陽性反應者（36.6mm）。表示陽性反應者（一般為秈稻）之米粉膠體較硬；陰性反應者（一般為稉稻）較輭。但陽性與陰性反應二群之顆粒澱粉含量平均依次為19%與18.6%，並無差異存在。
4. 膠體硬度與顆粒澱粉含量成極顯著之負相關；而兩者與其他產量構成性狀則無相關關係。
5. 膠體硬度及顆粒澱粉含量之廣義遺傳率值均很高，膠體硬度約90%左右，顆粒澱粉含量則在77%之譜。
Two eating qualities of rice, gel consistency and amylose content were studied genetically with the F2 populations of the crosses Chianung-Sen 11 (indica type) × Tainung 67 (japonica type) and Tainan 5 (japonica type) × Taichung (N) 1 (indica type). The results are summarized as follows:
1. The gel consistency in F2 showed a bimodal distribution curve and skew to left pattern which is in agreement with a segregation ratio of 3 low gel consistency (hard) to 1 high gel consistency (soft). This indicates that the low gel consistency is controlled by a pair of dominant gene.
2. The amylose content in F2 showed a normal distribution pattern indicating the polygenic nature of inheritance for this character. A considerable number of plants falls in the classes of low amylose (7%-17%) indicating that the chance of selecting low amylose individuals from the F2 population is relatively great.
3. In the cross of indica × japonica rices, the progenies which showed the positive reaction to phenol staining (to rough rice) had a smaller mean value (36.6mm), while those with the negative phenol reaction and a larger mean value (41.7mm) of gel consistency. This indicated that the rice with positive phenol reaction (usually indica type ) has the harder taste while that with negative phenol reaction (usually japonica type) has a softer taste when cooked.
4. A significant negative correlation between gel consistentcy and amylose content was observed. But they were not correlated with other agronomic characters.
5. The broad sense heritability values for gel consistency and amylose content were found to be very high being 90% and 77% respectively, indicating that selection for these two characters in the early generation is effective.
Publisher
農業試驗所
Type
journal article
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