|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:||Apr-1988||Publisher:||台灣省台中區農業改良場||Related Publication(s):||臺中區農業改良場特刊第13號||Start page/Pages:||137-152||Source:||稻米品質研討會專集||Conference:||稻米品質研討會
Rice Grain Quality Proceedings of a Symposium
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.
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