弱筋小麦育种品质选择指标及亲本组配原则

doi:10.3724/SP.J.1006.2023.21026

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

• 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^,^*()

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)

摘要/Abstract

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

张晓, 陆成彬, 江伟, 张勇, 吕国锋, 吴宏亚, 王朝顺, 李曼, 吴素兰, 高德荣. 弱筋小麦育种品质选择指标及亲本组配原则[J]. 作物学报, 2023, 49(5): 1282-1291.

ZHANG Xiao, LU Cheng-Bin, JIANG Wei, ZHANG Yong, LYU Guo-Feng, WU Hong-Ya, WANG Chao-Shun, LI Man, WU Su-Lan, GAO De-Rong. Quality selection indices and parent combination principle of weak-gluten wheat[J]. Acta Agronomica Sinica, 2023, 49(5): 1282-1291.

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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

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

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

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

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

弱筋小麦育种品质选择指标及亲本组配原则

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

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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
品质性状 Quality trait	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

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
品质性状 Quality trait	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

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