秈稻烹調與食用品質及穀粒性狀之遺傳

Abstract

以包括親本與正反交組合之5×5秈稻全互交組合研究秈稻烹調興食用品質及穀粒大小等7個性狀之遺傳。被評估7個品質性狀之親本間的遺傳變異極大，此種變異係由累加陸與顯性效應所引起。除膠體硬度外，各性狀之累加性效應均遠大於顯性效應。各性狀之遺傳率值均很高，強調表現型變異主由累加性效應控制。鹼質擴散度、顆粒澱粉含量、膠體硬度、粒寬及粒厚等性狀有細胞質效應。經由迴歸與變方分析估得7個被評估性狀之顯性程度除膠體硬度爲完全顯性外，餘均為部分或不完全顯性。其經迴歸圖及親本顯性次序估算判定低鹼質擴散度、低蛋白質含量、高顆粒澱粉含量、高膠體硬度、長粒、寬粒及厚粒爲顯性。正負等位基因之頻度烹調與食用品質性狀相等，穀粒大小性狀不等。鹼質擴散度、蛋白質含量及顆粒澱粉含量之顯性因子總數與隱性因子總相等，膠體硬度及穀粒大小等4性狀則隱性因子總數多於顯性因子數。 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 consistency. 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.