Estimation of combining ability, genetic and cytoplasmic effects for cooking quality traits in rice
2004
Salehi, Mohammad Saleh | Ebadi, Ali akbar | Hossieni, Maryam | Mehrgan, Hossein | Yekta, Mitra
Incorporation of superior grain and cooking quality characteristics in the development of high yielding varieties has now become an essential component in rice breeding programs across the globe. However, there is still lack of basic genetic understanding pertaining to rice cooking quality traits of andlsquoSadri rices'of Iran. Therefore, a study was conducted at RRII, Rasht, Iran to estimate the combining ability, gene and cytoplasmic effects for three determining cooking quality traits i.e. amylose (AC), gel consistency (GC), gelatinization temperature (GT) by complete diallel analysis utilizing 2 traditional landraces and 3 improved varieties. The results clearly showed cytoplasmic effects governing all the three traits. Narrow sense heritability for AC, GT and GC were 90.7, 75.0, and 56.0 respectively. The additive effects were higher than non additive effects as also indicated by their narrow sense heritability. However, there is ample scope for selection of highly heritable traits like the AC and GT in breeding programs and care must be taken for selection of female parent in the cross for such cooking quality traits.
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