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高粱籽粒中的淀粉是胚乳的主要成分,根据其分子结构可分为直链淀粉和支链淀粉。总淀粉含量及支链淀粉与直链淀粉含量的比率与籽粒出米率、适口性及酿酒产量和品质有重要关系。本项研究选取具有典型性的4份亲本材料,按 Griffing 方法Ⅰ模式组配完全双列杂交,重点研究了总淀粉、支链与直链淀粉含量的配合力与杂种优势,试图为高粱籽粒淀粉含量及其组分的遗传改良提供理论依据。材料与方法选用经过自交纯化、淀粉含量及其构成类型不同的4份材料:粘高粱(昭盟)、黄壳红
The sorghum grain starch is the main component of endosperm, according to its molecular structure can be divided into amylose and amylopectin. The ratio of total starch content and amylopectin content to amylose content has an important relationship with grain yield, palatability and wine yield and quality. In this study, 4 typical parents were chosen and the complete diallel cross was used according to the Griffing method Ⅰ model. The study focused on the combining ability and heterosis of total starch, amylopectin and amylose content in sorghum, Content and genetic improvement of its components to provide a theoretical basis. Materials and Methods After self-purification, the starch content and the composition of the different types of four materials: stick sorghum (Zhaomeng), yellow shell red