Jiang Jian-Hua, Guo Yuan, Chen Xian-Gong, Xu Hong-Mei, Hou Yi-Jia, Hong De-Lin
State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China.
Yi Chuan. 2007 Jun;29(6):714-24. doi: 10.1360/yc-007-0714.
Linear correlation between panicle angle and 10 quality traits were studied by using P1, P2 and 349 lines of the RIL population in a cross of Bing 8979(erect panicle)/C bao (curve panicle) in japonica rice. We found that, there were no linear correlation between panicle angle and brown rice rate , head rice rate, chalky grain rate, chalkiness area, gelatinization temperature, gel consistency and apparent amylose content. The correlation coefficients between panicle angle and milled rice rate, between panicle angle and grain length, and between panicle angle and grain length/width ratio were 0.124*, 0.470** and 0.241** , respectively. By using major gene-polygene mixed inheritance models, genetic analyses showed that brown rice rate, milled rice rate and apparent amylose content were controlled by two major genes plus polygenes. The two major genes expressed additive effect and additive x additive effects. Head rice rate, grain length, grain length/width ratio and gel consistency were controlled by two major genes with additive-epistatic effects plus polygenes. Chalky grain rate, chalkiness area and gelatinization temperature were controlled by three major genes with additive-epistatic effects plus polygenes. Brown rice rate, milled rice rate, head rice rate, chalky grain rate, chalkiness area and gelatinization temperature traits were mainly governed by major genes. Grain length, grain length/width ratio, gel consistency and apparent amylose content traits were mainly governed by polygenes.
以粳稻品种 Bing 8979（直立穗）/C 堡（弯曲穗）杂交组合的 P1、P2 和 349 个重组自交系群体为材料，研究穗角与 10 个品质性状的线性相关性。结果表明，穗角与糙米率、整精米率、垩白粒率、垩白面积、胶稠度、糊化温度和直链淀粉含量之间不存在线性相关。穗角与精米率、穗角与粒长、穗角与粒长宽比的相关系数分别为 0.124*、0.470和 0.241。采用主基因-多基因混合遗传模型进行遗传分析，结果表明，糙米率、精米率和直链淀粉含量受两对主基因加多基因控制，两对主基因表现为加性效应和加性×加性效应；整精米率,粒长、粒长宽比和胶稠度受两对加性-上位性主基因加多基因控制；垩白粒率、垩白面积和糊化温度受三对加性-上位性主基因加多基因控制。糙米率、精米率、整精米率、垩白粒率、垩白面积和糊化温度性状主要受主基因控制；粒长、粒长宽比、胶稠度和直链淀粉含量性状主要受多基因控制。
