A study on the nature of gene action in the inheritance of some cooking and eating quality characters in rice (Oryza sativa L.)
2002
El Abd, A.B. | El Hissewy, A.A. | El Agamy, A.I. | Shafey, Sh. A.
The present investigation was carried out at Rice Research and Training Center (RRTC), Sakha, Kafr El-Sheikh, Egypt during 1996, 1997 and 1998 rice growing seasons. Six populations P1, P2, F1, BC1, BC2 and F2 of three rice crosses namely, Giza 178 x Egyptian Yasmin, Giza 177 x UPR 82-1-7 and IET 1444 x Pusa Basmati 1 were utilized to study the inheritance of some cooking and eating quality characters i. e., kernel elongation, gel consistency, gelatinization temperature and amylose content %. The results indicated inadequace of additive-dominance model in the three studied crosses for these traits. Additive, dominance effects and additive x additive, additive x dominance and dominance x dominance types of gene interactions were played an important role in the inheritance of kernel elongation, gelatinization temperature, gel consistency and amylose content % characters according to the cross itself. Gelatinization temperature, gel consistency and amylose content % were governed by one to two pairs of gene suggesting a very slight difference between the genes controlling these traits in the parents used. On the other hand, kernel elongation character was governed by a large number of pairs of genes acting as a quantitative character. (Résumé d'auteur)
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