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以5个自育和1个外引自交系为试材,以田间试验和实验室测定相结合,采用Griffing方法(4)完全双列杂交,对糯玉米7个鲜食品质性状的一般配合力(GCA)、特殊配合力(SCA)和遗传参数进行了研究。结果表明:除皮薄厚性状外,其余各性状GCA差异均达到极显著水平;除色泽性状外,其余各性状的SCA差异均达极显著水平;色泽主要受加性基因决定,其余性状同时存在加性基因效应和非加性基因效应,但在程度上存在差异。在鲜食品质性状方面,多数性状上一般配合力表现较高的自交系有P3、P6、P5和P2;特殊配合力在多数性状上表现较高的组合有P36、P46、P13、P15、P24和P25。
A total of five self-bred and one introduced self-bred lines were used as experimental materials. Field experiments and laboratory tests were performed. Griffing method (4) (GCA), special combining ability (SCA) and genetic parameters were studied. The results showed that except GCA, GCA differences of other traits all reached extremely significant level. Except for the color traits, the SCA differences of all the other traits reached extremely significant levels. The color was mainly determined by the additive genes, while the other traits existed at the same time Sexual gene effect and non-additive gene effect, but to some extent, there are differences. In fresh-quality traits, P3, P6, P5 and P2 were the most common inbred lines in most traits. P36, P46, P13, P15, P24 and P25.