کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10841075 1067879 2005 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of genetic effects for cooking quality traits of japonica rice across environments
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش گیاه شناسی
پیش نمایش صفحه اول مقاله
Analysis of genetic effects for cooking quality traits of japonica rice across environments
چکیده انگلیسی
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 × 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Plant Science - Volume 168, Issue 6, June 2005, Pages 1501-1506
نویسندگان
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