| 小麦面粉白度与色泽因子配合力及相关分析 |
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| 引用本文： | 唐建卫,殷贵鸿,韩玉林,黄 峰,王丽娜,高 艳,于海飞,杨光宇,李新平.小麦面粉白度与色泽因子配合力及相关分析[J].麦类作物学报,2013,33(5):935-941. |
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| 作者姓名： | 唐建卫 殷贵鸿 韩玉林 黄 峰 王丽娜 高 艳 于海飞 杨光宇 李新平 |
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| 作者单位： | （河南省周口市农业科学院，河南周口 466001） |
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| 基金项目： | 国家科技支撑计划项目(2011BAD07B02)；河南省现代农业产业技术体系建设专项(2130199 ny)；国家转基因生物新品种培育重大专项(2011ZX08002 003)；国家“863计划”项目(2012AA101105)；国家现代农业产业技术体系建设专项(nycytx 03)。 |
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| 摘 要： | 为探讨面粉白度与色泽相关因子的遗传特性及相互关系，选择11个在面粉白度等性状方面具有不同特点的小麦品种作亲本，按5×6不完全双列杂交设计组配杂交组合，对30个F1杂种和11个亲本的面粉白度与色泽相关因子进行了分析。结果表明，面粉白度、黄色素含量、多酚氧化酶活性在亲本表型值与其一般配合力效应值间存在显著的正相关。在亲本表型值间和一般配合力效应值间，面粉白度与黄色素含量均呈显著负相关，与多酚氧化酶活性间无显著相关性。面粉白度、黄色素含量和多酚氧化酶活性的广义遗传力和狭义遗传力都较高，主要受基因加性效应影响，适合在早代进行选择。德麦3号、济麦22号和济麦20号都能较好地降低后代的黄色素含量和多酚氧化酶活性，是小麦白度育种中较适宜选择的亲本。在优质中强筋小麦育种中，不应过分追求面粉的白度和亮度，但可通过对低多酚氧化酶活性和低黄色素含量的选择，培育面粉色泽优良的小麦新品种。
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| 关 键 词： | 普通小麦 白度 黄色素含量 多酚氧化酶活性 配合力 |
Analysis on Combining Ability of Whiteness and Colors of Winter Wheat Flour and Theses Correlations |
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| TANG Jian wei,YIN Gui hong,HAN Yu lin,HUANG Feng,WANG Li n,GAO Yan,YU Hai fei,YANG Guang yu,LI Xin ping.Analysis on Combining Ability of Whiteness and Colors of Winter Wheat Flour and Theses Correlations[J].Journal of Triticeae Crops,2013,33(5):935-941. |
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| Authors: | TANG Jian wei YIN Gui hong HAN Yu lin HUANG Feng WANG Li n GAO Yan YU Hai fei YANG Guang yu LI Xin ping |
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| Abstract: | The combining ability of flour whiteness and color factors and their correlation were analyzed using 30 F1 hybrids derived from a 5×6 incomplete diallel cross design (NCII) and their 11 parents with different flour whiteness in order to offer theoretical evidences for wheat breeding for high whiteness traits. The results showed that the yellow pigment (PSY) content and polyphenol oxidase (PPO) activity had become the important restriction factor for flour whiteness improvement. There were significant and positive correlations between the general combining ability effect value and parental phenotype value for flour whiteness, yellow pigment content and polyphenol oxidase activity. For both parental phenotypic value and GCA effect value, flour whiteness was negatively correlated with yellow pigment content, and was no correlation with polyphenol oxidase activity. The broad sense heritability and narrow sense heritability of flour whiteness, yellow pigment content and polyphenol oxidase activity were higher, and they were mainly affected by the additive gene effect and could be selected in early generation. Demai 3, Jimai 22 and Jimai 20 could reduce the yellow pigment content and polyphenol oxidase activity in their offspring, and were suitable to be as parents in whiteness breeding. In the high quality breeding, we should not pursue flour whiteness and brightness excessively, but select for low PPO activity and low yellow pigment content to breed new wheat varieties with high protein and excellent flour color. |
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| Keywords: | Common wheat Whiteness Yellow pigment content PPO activity Combining ability |
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