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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (33): 44-47.

• 农学 农业基础科学 • 上一篇    下一篇

高粱酿造品质性状配合力分析

赵婧 张福耀 詹鹏杰 于纪珍 王花云   

  • 收稿日期:2011-06-08 修回日期:2011-08-26 出版日期:2011-12-25 发布日期:2011-12-25

Analysis on the Combining Ability of Sorghum Brewing Quality Characteristics

  • Received:2011-06-08 Revised:2011-08-26 Online:2011-12-25 Published:2011-12-25

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摘要：

为了科学、准确地评价酿造高粱主干亲本系，为进一步利用材料、提高品质育种效率提供依据，选用3个不育系，5个恢复系，按不完全双列杂交法组配15个杂交组合，对蛋白质、脂肪、总淀粉、单宁4个酿造品质性状进行了配合力分析。结果表明，3个不育系中‘辽3401A’蛋白质、脂肪、单宁含量的一般配合力均较高，‘泸45A’总淀粉含量的一般配合力较高。5个恢复系中，741324单宁含量的一般配合力较高，R111脂肪、单宁含量的一般配合力较高，038R总淀粉含量的一般配合力较高，C52R-11总淀粉含量的一般配合力较高。‘961541/0-30红粒’蛋白质、脂肪含量的一般配合力较高。加性方差与基因型方差的比值依次是蛋白质 > 总淀粉 > 脂肪 > 单宁。

关键词: 农民创业, 农民创业, 创业模式, 经济基础, 政策, 福建, 台湾

Abstract:

In order to evaluate the sorghum parents scientifically and accurately, provide the basis for making use of materials, for further improving quality breeding efficiency, three sterile lines and five restorer lines were chosen, 15 hybrid combinations were matched by incomplete diallel crosses method in this study. The brewing qualities about protein, fat, starch, tannic were analyzed by combining ability. The results showed that, in the three sterile lines, ‘Liao3401A’ exhibited higher general combining ability in protein, fat and tannic. ‘Hu45A’ only presented higher general combining ability in starch. In the five restorer lines, 741324 presented higher general combining ability in tannic. R111 showed higher general combining ability in fat and tannic. 038R and C52R-11 showed higher general combining ability in starch. ‘961541/0-30 red grain’ showed higher general combining ability in protein and fat. The order of VA/VG (the ratio of additive genetic variance to genotype variance) was as follows, protein, starch, fat, tannic.