籼稻蒸煮品质性状的半粒法鉴评体系及选择效应的研究

Establish a half grain measurement appraisal system that can be used to measure alkali spreading vlue-gelatinization temperature (ASV-GT) and amylose content(AC) at the same time using the distant half from the embryo of a grain as material, while the proximate half of the grain is used to propagate, so that fine quality individuals can be realily identified and multiplied, providing an effective tool for rice quality inheritance study and breeding identification. Complete diallel crosses with 7 varieties of indica rice were conducted to analyze the genetic effects on gelatinization temperature represented by alkali spreading value (ASV-GT) , gel consistency (GC) and grain shape traits such as 100-grain weight, grain length, grain width and Length/width and their genetic correlations with main mineral elements Fe, Zn, Mn and P contents in kernels of parents and their F1s and F2s, by using the full genetic model including seed, cytoplasmic and maternal effects on quantitative traits of seeds in cereal crops.

建立一套以远胚端半粒稻米为材料，准确测定胶稠度和一体化测定糊化温度和直链淀粉含量及快速筛选优质米个体的半粒法鉴评体系，留待胚端半粒稻米繁种，为水稻品质遗传研究和育种鉴定提供有效手段；应用半粒法分析籼稻蒸煮品质性状的选择效应，了解其杂种后代遗传表现与亲本的关系及定向选择效应，为优质米育种的亲本选配及后代选择提供理论依据。