Analysis of genetic effects for cooking quality traits of japonica rice across environments

文献类型： 外文期刊

第一作者： Lin, JR

作者： Lin, JR;Shi, CH;Wu, MG;Wu, JG

作者机构：

关键词： cooking quality traits;genetic correlations;genetic main effects;genotype x environment interaction effects;heritabilities;Japonica rice;AMYLOSE CONTENT;CROSSES

期刊名称：PLANT SCIENCE （ 影响因子：4.729； 五年影响因子：5.132 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The genetic effects of the cooking quality traits amylose content (AC) and gel consistency (GC) of japonica rice were analyzed by using a genetic model including genotype x environment (GE) interaction effects for quality traits of the endosperm in cereal crops. The results indicated that AC and GC of japonica rice were greatly controlled by the genetic main effects from endosperm, cytoplasm and maternal plant genes, but were also affected by GE interaction effects. The endosperm effects were most important among genetic main effects for the performance of AC and GC, while the cytoplasmic interaction effect or maternal interaction effects for AC or GC were more essential among GE interaction effects, respectively. Additive effects and cytoplasmic interaction effect were the main factors controlling the performance of AC, but GC was mainly affected by additive effects, additive interaction effects and cytoplasmic interaction effect. The endosperm general heritabilities were the largest ones among heritability components for AC and GC. A significant negative genotypic correlation was found between AC and GC. The genetic effects predicted for 13 parents showed that Liaojing 326 A and Hu 161 were the better parents for improving the rice cooking quality traits. (c) 2005 Elsevier Ireland Ltd. All rights reserved.

分类号： Q94

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