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利用诱变育种提高硬红冬小麦(Triticum aestivum L.)的籽粒蛋白质含量。

Increasing grain protein content of hard red winter wheat (Triticum aestivum L.) by mutation breeding.

机构信息

Department of Agronomy, Kansas State University, Throckmorton Hall, 66506, Manhattan, KS, USA.

出版信息

Theor Appl Genet. 1983 Apr;65(1):41-6. doi: 10.1007/BF00276260.

DOI:10.1007/BF00276260
PMID:24263199
Abstract

Poor adaptability or functional quality of much germplasm used for breeding high-protein hard red winter wheats prompted mutagenesis as an alternative means of increasing grain protein content. Four hard red winter wheat genotypes - KS644 ('Triumph// Concho/Triumph'), 'Kaw', 'Parker', and 'Shawnee' - were treated with 0.40 M ethyl methanesulfonate (EMS). Advanced lines (M8-M10) were selected that had a 3-year mean grain protein advantage of 0.7% to 2.0% over controls. Increased grain protein content was generally associated with decreased grain yield and kernel weight, but some high-protein mutant lines had yields or kernel weights similar to those of original genotypes. Changes in height and lodging induced by EMS were generally favorable, most mutants being shorter and lodging less than controls, but blooming date was generally delayed, a deleterious change. One line also changed from resistant to segregating for wheat soil-borne mosaic virus. Mutant lines might be utilized in cross-breeding programs, particularly if negative pleiotropic effects and linkages are absent.

摘要

由于用于培育高蛋白硬质红冬小麦的许多种质适应性或功能质量较差,因此诱变成为增加籽粒蛋白质含量的另一种手段。四种硬质红冬小麦基因型——KS644(“Triumph//Concho/Triumph”)、Kaw、Parker 和 Shawnee——用 0.40 M 乙基甲磺酸(EMS)处理。选择了具有 3 年平均籽粒蛋白质优势的高级系(M8-M10),比对照高出 0.7%至 2.0%。籽粒蛋白质含量的增加通常与籽粒产量和千粒重的降低有关,但一些高蛋白突变体系的产量或千粒重与原始基因型相似。EMS 诱导的株高和倒伏的变化通常是有利的,大多数突变体比对照更矮,倒伏更少,但开花日期普遍延迟,这是一个有害的变化。还有一个系也从抗小麦土传花叶病毒转变为分离状态。如果不存在负的多效性效应和连锁,突变体系可能会被用于杂交育种计划。

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The effect of additions ofAegilops longissima chromosomes on grain protein in common wheat.长穗偃麦草染色体的添加对普通小麦籽粒蛋白质的影响。
Theor Appl Genet. 1985 Jul;69(4):429-35. doi: 10.1007/BF00570913.

本文引用的文献

1
Genetic improvement of plant protein.植物蛋白的基因改良。
J Agric Food Chem. 1974 Jul-Aug;22(4):558-66. doi: 10.1021/jf60194a011.
2
Genetic control of the content, amino acid composition, and processing properties of proteins in wheat.小麦中蛋白质的含量、氨基酸组成及加工特性的遗传控制
Adv Genet. 1977;19:407-582.