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作物学报

作物学报 ›› 2023, Vol. 49 ›› Issue (5): 1282-1291.doi: 10.3724/SP.J.1006.2023.21026

所属专题： 小麦：遗传育种·种质资源·分子遗传学

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

弱筋小麦育种品质选择指标及亲本组配原则

张晓1(), 陆成彬1, 江伟1, 张勇1, 吕国锋1, 吴宏亚1, 王朝顺1, 李曼1, 吴素兰1, 高德荣1,2,*()   

  1. 1江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室, 江苏扬州 225007
    2扬州大学/江苏省粮食作物现代产业技术协同创新中心, 江苏扬州 225009
  • 收稿日期:2022-04-07 接受日期:2022-10-10 出版日期:2023-05-12 网络出版日期:2022-11-01
  • 通讯作者: *高德荣, E-mail: gdr@wheat.org.cn
  • 作者简介:E-mail: zhangxiao820218@163.com
  • 基金资助:
    国家自然科学基金项目(32071999);江苏省重点研发计划项目(BE2021335);江苏省种业振兴揭榜挂帅项目(JBGS [2021] 006);财政部和农业农村部国家现代农业产业技术体系建设专项(CARS-03-8)

Quality selection indices and parent combination principle of weak-gluten wheat

ZHANG Xiao1(), LU Cheng-Bin1, JIANG Wei1, ZHANG Yong1, LYU Guo-Feng1, WU Hong-Ya1, WANG Chao-Shun1, LI Man1, WU Su-Lan1, GAO De-Rong1,2,*()   

  1. 1Lixiahe Institute of Agricultural Sciences of Jiangsu /Key Laboratory of Wheat Biology and Genetic Improvement for Low＆Middle Yangtze Valley, Ministry of Agriculture and Rural Affairs, Yangzhou 225007, Jiangsu, China
    2Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, China
  • Received:2022-04-07 Accepted:2022-10-10 Published:2023-05-12 Published online:2022-11-01
  • Contact: *E-mail: gdr@wheat.org.cn
  • Supported by:
    National Science Foundation of China(32071999);Key Research and Development Program of Jiangsu Province(BE2021335);Seed Industry Revitalization Jie Bang Gua Shuai Project of Jiangsu Province(JBGS [2021] 006);China Agriculture Research System of MOF and MARA(CARS-03-8)

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摘要：

为明确弱筋小麦育种高效品质选择指标以及亲本组配原则, 本研究选用7个不同品质类型品种作亲本, 按7×6半双列杂交配制21个组合, 对F2籽粒主要品质指标进行了遗传分析。结果表明, 不同品质指标的一般配合力(general combining ability, GCA)差异极显著, 其中硬度、SDS沉淀值和溶剂保持力(solvent retention capacity, SRC)效应值大, 蛋白质含量和面筋含量效应值较小; 不同品质指标的特殊配合力(special combining ability, SCA)除蛋白质含量、沉淀值、蔗糖SRC和面筋指数无显著差异, 其余均存在显著或极显著差异; 硬度、SDS沉淀值和SRC一般配合力远大于特殊配合力, 以加性效应的遗传为主。弱筋小麦品质指标一般配合力负向效应显著; 中强筋小麦品质指标一般配合力正向效应显著。硬度、SDS沉淀值、水SRC和碳酸钠SRC, 狭义遗传力分别为91.23%、82.66%、83.81%和83.96%, 遗传力高, 可在早期世代进行选择; 其次是乳酸SRC和蔗糖SRC, 狭义遗传力分别为72.79%和75.26%; 蛋白质含量、湿面筋含量、干面筋含量和面筋指数, 狭义遗传力分别为30.72%、25.62%、32.62%和49.82%, 遗传力较低。对不同组合高代品系品质分析表明, 弱筋/弱筋小麦组合后代籽粒硬度、蛋白质含量、SDS沉淀值和SRC等品质指标最低, 弱筋/强筋小麦组合居中, 强筋/强筋小麦和中筋/强筋小麦组合最高。硬度、SDS沉淀值、水SRC和碳酸钠SRC是弱筋小麦品质育种的高效选择指标; 弱筋小麦品质育种亲本组配, 至少要有一个弱筋品质类型的亲本。

关键词: 弱筋小麦, 品质选择, 亲本组配, 配合力, 遗传

Abstract:

To identify the efficient indices of quality selection and the principle of parent combination for weak-gluten wheat, a 7×6 diallel crossing of Griffing II analysis involving 21 combinations of seven wheat varieties with different quality types was performed, and genetic analyses of the quality indices of F2 kernels was carried out. The results showed there were extremely significant differences in general combining ability (GCA) of the quality indices. The effect values of GCA of hardness, sodium dodecyl sulfate (SDS) sedimentation value, and solvent retention capacity (SRC) were relatively higher, while those of GCA of protein content and gluten content were relatively lower. Meanwhile, significant or extremely significant differences in special combining ability (SCA) of the quality indices were observed, except for protein content, SDS sedimentation value, sucrose SRC, and gluten index. Hardness, SDS sedimentation value, and SRC had the high general combining ability, indicating that additive effect was dominant. The negative GCA effects of weak-gluten wheat and the positive GCA effects of mid-gluten and strong-gluten wheat were significant. The narrow heritability of hardness, SDS sedimentation value, water SRC, and sodium carbonate SRC was as high as 91.23%, 82.66%, 83.81%, and 83.96%, respectively, indicating that they could be strictly screened in the early generations. The narrow heritability of lactic acid SRC and sucrose SRC was 72.79% and 75.26%, respectively. The narrow heritability of protein content, wet gluten content, dry gluten content, and gluten index was as low as 30.72%, 25.62%, 32.62%, and 49.82%, respectively. The quality analysis of high generation lines in different combinations revealed that grain hardness, protein content, SDS sedimentation value, SRC, and other quality indices of the descendant of weak-gluten/weak-gluten wheat combinations were the lowest, followed by those of the weak-gluten/strong-gluten wheat combinations, while those of the strong-gluten/strong-gluten and medium-gluten/strong-gluten wheat combinations were the highest with the rare separation of weak-gluten lines. In conclusion, hardness, SDS sedimentation value, water SRC, and sodium carbonate SRC were the high-efficient selection indices for quality breeding. We suggested at least one parent of weak-gluten quality should be selected in the breeding of weak-gluten wheat.

Key words: weak-gluten wheat, quality selection, principle of parent combination, combining ability, heritability

表1

不同品质性状配合力方差分析(F值)"

变异来源
Source of variance		 硬度
Grain
hardness		 蛋白质含量
Protein
content		 SDS沉淀值
SDS
sedimentation value		 水SRC
Water
SRC		 乳酸SRC
Lactic
acid SRC		 蔗糖SRC
Sucrose
SRC		 碳酸钠SRC
Sodium
carbonate SRC		 湿面筋含量
Wet gluten
content		 干面筋含量
Dry gluten
content		 面筋指数
Gluten
index
一般配合力 GCA 512.51** 0.77** 7.97** 66.11** 78.06** 76.33** 151.02** 9.76** 2.79** 166.50**
特殊配合力 SCA 11.75** 0.21 0.29 3.75** 7.20** 4.20 6.61** 3.64* 0.81* 26.67

表2

7个亲本品质性状一般配合力效应分析"

亲本
Parent		 籽粒硬度
Grain
hardness		 蛋白质含量
Protein
content		 SDS沉淀值
SDS
sedimentation value		 水SRC
Water
SRC		 乳酸SRC
Lactic
acid SRC		 蔗糖SRC
Sucrose
SRC		 碳酸钠SRC
Sodium
carbonate
SRC		 湿面筋含量
Wet gluten
content		 干面筋含量
Dry gluten
content		 面筋指数
Gluten
index
扬麦13
Yangmai 13		 -9.53 d 0.38 a -1.05 c -4.74 e -4.59 e -5.39 d -6.82 d 1.87 a 1.22 a -4.14 cd
扬麦16
Yangmai 16		 11.84 a 0.42 a 1.07 b 2.97 b 2.91 b 3.66 ab 5.65 ab 1.46 ab 0.72 ab -3.11 bcd
扬麦18
Yangmai 18		 -10.63 d 0.05 abc -1.04 c -2.41 d -3.35 de -2.50 c -3.16 c -0.22 bc 0.04 bc -7.31 d
扬麦20
Yangmai 20		 -5.54 c -0.22 bcd -1.02 c -2.73 d -2.85 d -2.83 c -5.13 d -0.71 cd -0.33 cd -2.08 bc
扬麦23
Yangmai 23		 7.03 b -0.24 cd 1.08 b 2.25 b 2.92 b 2.72 b 4.16 b -0.62 cd -0.26 cd 6.77 a
扬麦24
Yangmai 24		 -5.75 c -0.65 d -0.86 c -0.73 c -0.98 c -0.83 c -1.55 c -2.23 d -1.03 d 1.71 b
镇麦9号
Zhenmai 9		 12.57 a 0.26 ab 1.82 a 5.41 a 5.94 a 5.18 a 6.85 a 0.45 abc -0.35 cd 8.16 a

表3

21个杂交组合硬度特殊配合力效应分析"

亲本
Parent		 扬麦16
Yangmai 16		 扬麦18
Yangmai 18		 扬麦20
Yangmai 20		 扬麦23
Yangmai 23		 扬麦24
Yangmai 24		 镇麦9号
Zhenmai 9
扬麦13 Yangmai 13 -3.42 3.93 -0.17 2.74 2.65 -5.73
扬麦16 Yangmai 16 1.34 -0.57 1.70 -1.95 2.90
扬麦18 Yangmai 18 0.34 0.42 -2.78 -3.25
扬麦20 Yangmai 20 -1.89 2.39 -0.09
扬麦23 Yangmai 23 -4.72 1.75
扬麦24 Yangmai 24 4.42

表4

21个杂交组合水SRC特殊配合力效应分析"

亲本
Parent		 扬麦16
Yangmai 16		 扬麦18
Yangmai 18		 扬麦20
Yangmai 20		 扬麦23
Yangmai 23		 扬麦24
Yangmai 24		 镇麦9号
Zhenmai 9
扬麦13 Yangmai 13 -1.18 1.90 1.55 0.44 0.68 -3.39
扬麦16 Yangmai 16 -0.34 -0.93 1.23 -2.47 3.69
扬麦18 Yangmai 18 1.27 -1.16 -0.05 -1.62
扬麦20 Yangmai 20 -1.64 0.28 -0.54
扬麦23 Yangmai 23 0.41 0.71
扬麦24 Yangmai 24 1.15

表5

小麦品质性状的遗传参数"

品质性状
Quality trait		 加性方差
Additive
variance		 显性方差
Dominance
variance		 遗传方差
Genetic
variance		 表型方差
Phenotypic
variance		 遗传决定度
Degree of genetic
determination		 狭义遗传力
Narrow sense
heritability
籽粒硬度 Grain hardness 200.30 8.01 208.31 219.55 94.88 91.23
蛋白质含量 Protein content 0.22 0.06 0.29 0.73 39.28 30.72
SDS沉淀值 Sedimentation value 3.07 0.12 3.19 3.72 85.86 82.66
水SRC Water SRC 24.94 3.21 28.15 29.76 94.59 83.81
乳酸SRC Lactic acid SRC 28.35 5.50 33.84 38.94 86.90 72.79
蔗糖SRC Sucrose SRC 28.85 1.56 30.41 38.34 79.31 75.26
碳酸钠SRC Sodium carbonate SRC 57.77 4.40 62.16 68.80 90.35 83.96
湿面筋含量 Wet gluten content 2.45 1.91 4.35 9.55 45.56 25.62
干面筋含量 Dry gluten content 0.79 0.40 1.19 2.43 48.91 32.62
面筋指数 Gluten index 55.94 11.83 67.77 112.27 60.36 49.82

表6

不同品质类型组合高代品系品质表现(2020年)"

品质性状
Quality
trait		 扬麦16/镇麦168
Yangmai 16/Zhenmai 168		 扬麦15/镇麦9号
Yangmai 15/Zhenmai 9		 扬麦9号/扬麦18
Yangmai 9/Yangmai 18
变幅
Range		 平均值
Mean±SD		 变幅
Range		 平均值
Mean±SD		 变幅
Range		 平均值
Mean±SD
籽粒硬度 Grain hardness 44.70-55.63 49.68±2.68 3.67-60.56 23.05±19.81 0.55-10.56 5.04±2.93
蛋白质含量 Protein content (%) 12.25-15.86 13.86±0.71 12.01-13.58 12.83±0.52 10.76-12.78 12.18±0.45
沉淀值 Sedimentation value (mL) 11.50-18.00 15.06±1.35 9.75-14.50 11.54±1.19 5.25-10.00 7.51±1.18
水SRC Water solvent retention capacity (%) 77.66-88.43 83.26±2.28 70.06-85.77 75.63±4.63 71.26-76.22 73.79±1.55

图1

不同品质类型组合高代品系品质表现 盒图两端表示性状的极值范围; 图中方框表示平均值; 中间直线表示中位线; ?为个别极值。A代表组合扬麦16/镇麦168; B代表组合扬麦15/镇麦9号; C代表组合扬麦9号/扬麦18。"

表7

不同品质类型组合高代品系品质表现(2021年)"

品质性状
Quality
trait		 西农529/镇麦9号
Xinong 529/Zhenmai 9		 扬麦22/镇麦9号
Yangmai 22/Zhenmai 9		 扬麦22/扬辐麦4号
Yangmai 22/Yangfumai 4
变幅
Range		 平均值 Mean±SD 变幅
Range		 平均值 Mean±SD 变幅
Range		 平均值Mean±SD
蛋白质含量 Protein content (%) 11.99-15.02 13.26±0.69 11.05-14.92 12.51±0.79 10.55-13.44 11.78±0.68
沉淀值 Sedimentation value (mL) 7.75-14.25 10.98±1.61 5.00-15.25 10.27±2.94 2.50-12.50 5.65±1.52
水SRC Water SRC (%) 68.12-92.48 79.48±6.37 65.18-75.60 70.79±2.60 64.94-73.62 68.57±2.33
乳酸SRC Lactic acid SRC (%) 60.18-99.66 86.23±7.74 69.58-86.90 78.22±3.62 66.46-79.02 70.82±2.71
碳酸钠SRC Sodium carbonate SRC (%) 85.06-119.88 103.93±11.01 80.50-94.740 87.73±3.31 78.32-87.90 82.96±2.23
蔗糖SRC Sucrose SRC (%) 95.24-125.92 113.59±9.17 95.06-106.96 100.93±2.77 86.48-99.46 91.88±3.49

图2

不同品质类型组合高代品系品质表现 盒图两端表示性状的极值范围; 图中方框表示平均值; 中间直线表示中位线; ?为个别极值。A1代表组合西农529/镇麦9号; B1代表组合扬麦22/镇麦9号; C1代表组合扬麦22/扬辐麦4号。"

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