|Title:||秈稻烹調與食用品質及穀粒性狀之遺傳||Other Titles:||Inheritance of Quality and Grain Characteristics in Indica Rice||Authors:||郭益全
|Issue Date:||2-Sep-1985||Publisher:||農業試驗所||Journal Volume:||34||Journal Issue:||3||Start page/Pages:||243-257||Source:||中華農業研究||Abstract:||
The inheritance of 7 quality and grain characteristics related to cooking and eating qualities as well as grain dimensions in indica rice were studied by means of 5×5 diallel crosses including parents and reciprocal crosses.
The genetic variations of 7 quality characteristic evaluated were significant. Both additive and dominance effects were important for all-7 quality characteristics. Furthermore, additive effects were significantly larger than dominance effects for all quality characteristics evaluated except for gel consistence. Estimated heritabilities for all characteristics were very high, indicating that a major portion of phenotypic variability was controlled by additive effects. Maternal effects existed in alkali spreading score, amylose content, gel consistence, kernel width and kernel thickness.
|Appears in Collections:||1.台灣農業研究(1950～迄今)|
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