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Acta Agron Sin ›› 2007, Vol. 33 ›› Issue (06): 1041-1044.

• RESEARCH NOTES • Previous Articles    

Genetic Research for Gelatinization Temperature (GT) in Japonica Rice

WU Cui1,SHAO Guo-Jun13,MA Lian-Ju2,CUI Xin-Fu1,CAO Ping1,YIN Chang-Bin1,XU Xing-Wei1,HE Ping1,LÜ Wen-Yan1*   

  1. 1 College of Agronomy, Shenyang Agricultural University, Shenyang 110161, Liaoning; 2 College of Chemistry and Life Science, Shenyang Normal University, Shenyang 110034, Liaoning; 3 Liaoning Rice Research Institute, Shenyang 110101, Liaoning, China
  • Received:2006-08-04 Revised:1900-01-01 Online:2007-06-12 Published:2007-06-12
  • Contact: LÜ Wen-Yan

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Abstract:

A modified testing method of gelatinization temperature (GT), three male and female parents each and nine cross combinations using this parents by NC-Ⅱ design, and Zhu’s triploid endosperm traits model including endosperm effect, maternal effect and cytoplasmic effect were used to analyze the genetic characters of GT. The results showed that, GT was mainly controlled by genetic factor. Though all three genetic systems affected expression of GT the endosperm effect was the main one. Additive effect was the main gene effects. The selection for improving GT of Japonica rice could be taken in early generations.

Key words: Japonica rice, Gelatinization temperature (GT), Test method, Genetic character, triploid genetic model

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