Analysis of seed and maternal genetic effects for characters of cooking quality in indica rice
1994
Shi Chunhai | Zhu Jun (Zhejiang Agricultural Univ., Hangzhou (China))
Genetic analysis was conducted to characterize the cooking quality in indica hybrid rice by using a new genetic model for cereal seed based on the data obtained in incomplete diallel crosses with six male sterile lines (Zhenshan 97A etc.) and three restorer lines (Cezao 2-2 etc.). The results indicated that gel consistency (mm) was mainly controlled by maternal genetic effects, but also affected by seed genetic effects. Amylose content and gelatinization temperature was controlled only by seed direct dominant effects
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 129-134
Другие темы
Propiedades reologicas; Parametros geneticos; Parametre genetique; Qualite; Propriete rheologique; Coccion
Язык
Китайский
Примечание
Summaries (En, Zh)
3 tables; 25 ref.
Тип
Bibliography; Summary
1996-08-15
AGRIS AP
Поставщик данных
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]