秈稻烹調與食用品質及穀粒性狀之遺傳

Inheritance of Quality and Grain Characteristics in Indica Rice

郭益全(Yih-Chuan Kuo) ； 劉清(Ching Liu) ； 張德梅(Te-Mei Chang) ； 謝順景(Sung-Ching Hsieh)

《中華農業研究》 34卷3期 (1985/09) Pp. 243-257

https://doi.org/10.29951/JARC.198509.0002

摘要

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，餘均爲部分或不完全顯性。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數相等，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。

並列摘要

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.
Degrees of dominance for 7 quality characteristics estimated by graphic and variance analyses showed partial or incomplete dominance except that gel consistence was complete dominance. Directions of dominance, evaluated by regression plotting and the order of parental dominance, were toward low alkali spreading score, low proteint content, high amylose content, high gel consistence, long grain length, wide grain width and thick grain thickness.
The average frequency of positive and negetive alleles in parents were about equal for cooking and eating qualities, but not equal for grain dimensions. Number of dominant genes exceeded recessive genes for alkali spreading score, protein content and amylose content, however, recessive genes exceeded domianat genes for gel consistence and grain dimensions.