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分析7个组合包括64个早籼高世代品系稻米蒸煮品质的结果表明,选用具有中等直链淀粉的籼稻品种作亲本,比选用糯稻品种作亲本,后代出现重组高产特性的中等直链淀粉品系的机率大,中等糊化温度亦然,软胶稠度则相反,尚未出现直链淀粉,糊化温度、胶稠度均理想的,即符合“中—中—软”的组合类型,但复交组合中编号为“130”品系为“中—中—中”组合方式,且食味上乘,据此,在原有组合的高世代品系中,利用“剩余变异”按优质标准进行二次选择,可加速获得优质高产多抗的新品种
The results of analyzing the cooking quality of seven combinations including 64 indica high-yielding lines showed that the indica rice with medium amylose was used as the parent, and the middle amylose lines with higher yield and recombination characteristics than the glutinous rice The probability is the same, the middle gelatinization temperature is the same, but the soft gelatin consistency is the opposite, no amylose has yet appeared, the gelatinization temperature and the gel consistency are all ideal, that is, the combination type of “medium-medium-soft” The “130” strain is a “mid-middle-middle” combination with excellent food intake. Therefore, in the high-generation line of the original combination, secondary selection using “residual variation” according to the high quality standard can speed up the production of high quality and high yield Multi-resistant new varieties