米飯物理特性之遺傳

Inheritance of the Physical Properties of Cooked Milled-Rice

郭益全(Yih-Chuan Kuo) ； 劉清(Ching Liu)

《中華農業研究》 36卷1期 (1987/03) Pp. 1-14

https://doi.org/10.29951/JARC.198703.0001

摘要

以包括親本與正反交組合之6×6全互交F1材料探討米飯物理特性之遺傳。數據經以Griffing及Jinks-Hayman等兩套不同方法分析，結果發現，硬度、凝危性、脆性、咀嚼性及黏著性等5種米飯物理特性親本間之遺傳變異均極大，此變異係由累加性與顯性效應所引起。除凝集性爲顯性效應大於累加性應外；餘4性狀皆呈累加性效應大於顯性效應，5個米飯物理特性之一般與特殊組合力均極顯著，且一般組合力效應又遠大於特殊組合力效應。5個米飯物理特性均存在有細胞質效應。除凝集性外，餘4個米飯物理特性之狹義遺傳率均很高。經由迴歸與變方分析估得5個米飯物理性之顯性程度爲硬度、脆性、咀嚼性及黏著性呈部份或不完全顯性；凝集性則呈超顯性。正負等位基因頻度在親本間之分布除黏著性者爲相等外；餘4性狀皆不等。硬度、脆性及黏著性等3性狀之顯性基因數少於隱性基因數；咀嚼性則顯性基因數多於隱性基因數；而凝集性則顯隱基因數約相等。經藉迴歸圖析及親本顯性次序判定，硬度、凝集性及脆性等3性狀之顯性方向爲雙方向；而咀嚼性與黏著性則呈單方向。

並列摘要

The inheritance of 5 physical properties of cooked milled-rice, hardness, cohesiveness, brittleness, chewiness, and gumminess, were s tudies by means of a 6×6 diallel crosses including parents and reciprocal crosses. Data from the F1 generation and parents were analyzed using the Griffing and the Jinke-Hayman methods of diallel analyses. The genetic variations of all these properties of cooked milled-rice were significant among the parents. Both additive and dominance effects were important for all these properties. Fruthermore, additive effects were significantly larger than dominace effects for all properties evaluated except for cohesiveness. Highly significant general combining ability (GCA) and specific combining ability (SCA) effects were observed for all these properties. It were also found that the effects of general combining ability were highly larger than those of specific combining ability. Maternal effects existed in all these physical properties. Estimated heritabilities for all properties except that for cohesiveness were very high incidating that a major portion of phenotypic variability was controlled by additive effects. Degrees of dominance for all 5 properties estimated by graphic and variance analyses showed partial or incomplete dominance except that cohesiveness was overdominance. The average frequency of positive and negative allels in parents was about equal for gumminess, but not equal for hardness, cohesiveness, brittleness, and chewiness. Number of recessive genes exceeded dominant genes for hardness, brittleness, and gumminess, number of dominant genes exceeded recessive genes for chewiness, and both number of dominance and recessive genes was equal for cohesiveness. Directions of dominance, evaluated by regression plotting and the order of parentla dominance, of chewiness and gumminess were unidirections, toward lower chewiness and gumminess, on the other hand, directions of dominance of hardness, cohesiveness, and brittleness were ambidirections.