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利用一个以窄叶青 8号 ( ZYQ8)和京系 1 7( JX1 7)为亲本构建的加倍单倍体 ( doubledhaploid,DH)群体及其分子连锁图谱 ,在 3个环境中 (成都、海南和杭州 )对稻米蒸煮食用品质 3个性状进行了数量性状基因位点 ( quantitative trait loci,QTL)的比较定位。结果表明 ,直链淀粉含量 ( amylose content,AC)在 3个环境中都检测到 wx主基因 ,在一个环境 (成都 )检测到第5染色体上的一个微效 QTL q AC- 5。糊化温度 ( gelatinization temperature,GT)在 3个环境中都检测到第 6染色体上的 alk( alkline degeneration,alk)主基因 ,在成都和海南分别检测到位于第 6和第 7染色体上的 QTL、q GT- 6b和 q GT- 7。胶稠度 ( gel consistency,GC)在 3个环境中共检测到 4个 QTL,其中第 2和第 7染色体上的 q GC- 2和 q GC- 7在 3个环境中都检测到 ,在海南还检测到第 5染色体上的 q GC- 5,在杭州还检测到 wx基因控制 GC。由此表明 ,稻米蒸煮食用品质性状除了受到主效基因控制外 ,还明显受到环境的影响
Using a doubled haploid population (DH) population and its molecular linkage map constructed with ZYQ8 and JX1 7 as parents, three populations (Chengdu, Hainan and Hangzhou) The quantitative trait loci (QTL) mapping of three traits of rice cooking quality was compared. The results showed that wx major gene was detected in amylose content (AC) in three environments, and a minor QTL q AC-5 on chromosome 5 was detected in one environment (Chengdu). Gelatinization temperature (GT) detected major alk (alkline degeneration, alk) genes on chromosome 6 in all three environments. QTLs on chromosomes 6 and 7 were detected in Chengdu and Hainan, respectively. q GT-6b and q GT-7. Four QTLs were detected in three environments by gel consistency (GC), of which q GC-2 and q GC-7 on chromosomes 2 and 7 were detected in all three environments and also in Hainan To q GC-5 on chromosome 5, wx gene control GC was also detected in Hangzhou. This shows that, in addition to the quality control of major genes, rice cooking quality traits are obviously affected by the environment