Major genes of popcorn starch content plus polygenes analysis of genetic effects | 爆裂玉米淀粉含量主基因+多基因遗传效应分析
2010
Bao Heping, Jilin Agricultural University, Changchun (China), College of Agronomy | Yang Ming, Jilin Agricultural University, Changchun (China), College of Agronomy | Li Ying, Jilin Agricultural University, Changchun (China), College of Agronomy
Chino. 研究爆裂玉米淀粉含量的遗传方式，为爆裂玉米育种和分子标记辅助选择（MAS）提供理论基础。以爆裂玉米杂交组合吉爆902（吉812×吉704）的P1、F1、P2、B1∶2、B2∶2和F2∶3 6个家系世代群体为材料，应用植物数量性状主基因+多基因混合遗传模型，对其淀粉含量进行多世代联合分析。爆裂玉米淀粉含量由1对加性主基因+加性-显性多基因控制遗传。该杂交组合的B1∶2、B2∶2和F2∶3群体淀粉含量的主基因遗传率为13.86%～82.55%，多基因遗传率为2.91%～70.51%。主基因的加性效应为－10.064 3，多基因的加性效应为8.637 1，显性效应为－5.179 7。爆裂玉米在早代可以加强淀粉含量的选择。
Mostrar más [+] Menos [-]Inglés. Burst starch content of corn genetic manner, popcorn breeding and molecular marker-assisted selection (MAS) were studied to provide theoretical basis. With quantitative traits of plants of major genes plus polygenes mixed genetic model to popcorn hybrids Jibao 902 (JI 812×JI 704) and P1, F1, P2, B1∶2, B2∶2 and F2∶3 6 family generations groups as materials, the starch content of multiple generations was jointly analyzed. The popcorn starch content showed a pair of additive major genes plus additive-dominant genetic control of multiple genes of the hybrid combination of B1∶2, B2∶2 and F2∶3 groups, the main genetic starch rate was 13.86%C82.55%, multi-gene genetic rate of 2.91%C70.51%. Major gene additive effect was－10.064 3, multi gene additive effect 8.637 1, dominant effect －5.179 7. Popcorn in the early generation selection can enhance the starch content.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences