摘要
The general combining ability effect and special combining ability variance of six quality characters (taste, transparency. protein, amylose content, gel consistency and gelatinization) of four Japonica type sterile lines,six restorer lines and their 24 combinations were statistically analyzed in the experiment,and on these grounds the parents were classified into 4 types, among which the Ⅰ and Ⅱ types were more ideal and ideal parent, respectively. The study has also showed that among the six quality characters taste is closely correlated to transparency. Hence, taste and transparency may be used as a sensory index for simple evaluation of qualities of Japonical hybrid rice, and form an important basis for rough selection in the earlier stage of breeding.
The general combining ability effect and special combining ability variance of six quality characters (taste, transparency. protein, amylose content, gel consistency and gelatinization) of four Japonica type sterile lines,six restorer lines and their 24 combinations were statistically analyzed in the experiment,and on these grounds the parents were classified into 4 types, among which the Ⅰ and Ⅱ types were more ideal and ideal parent, respectively. The study has also showed that among the six quality characters taste is closely correlated to transparency. Hence, taste and transparency may be used as a sensory index for simple evaluation of qualities of Japonical hybrid rice, and form an important basis for rough selection in the earlier stage of breeding.
出处
《杂交水稻》
CSCD
北大核心
1989年第1期35-39,共5页
Hybrid Rice
