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

Abstract

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

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.

Figures/Tables 9

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Fig. 1

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References 31

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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

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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[2]	YAN Weikai. A critical review on the principles and procedures for cultivar development and evaluation [J]. Acta Agronomica Sinica, 2022, 48(9): 2137-2154.
[3]	LI Ting, WANG Ya-Peng, DONG Yuan, GUO Rui-Shi, LI Dong-Mei, TANG Ya-Ling, ZHANG Xing-Hua, XUE Ji-Quan, XU Shu-Tu. Dissecting the genetic basis of kernel size related traits and their combining ability based on a hybrid population in maize [J]. Acta Agronomica Sinica, 2022, 48(10): 2451-2462.
[4]	LI Jing-Lin, LI Jia-Lin, LI Xin-Peng, AN Bao-Guang, ZENG Xiang, WU Yong-Zhong, HUANG Pei-Jing, LONG Tuan. Creation and combining ability analysis of recessive genic sterile lines with a new ptc1 locus in rice [J]. Acta Agronomica Sinica, 2021, 47(11): 2173-2183.
[5]	ZHANG Yi,XU Nai-Yin,GUO Li-Lei,YANG Zi-Guang,ZHANG Xiao-Qing,YANG Xiao-Ni. Optimization of test location number and replicate frequency in regional winter wheat variety trials in northern winter wheat region in China [J]. Acta Agronomica Sinica, 2020, 46(8): 1166-1173.
[6]	XIANG Li-Yuan,XU Kai,SU Jing,WU Chao,YUAN Xiong,ZHENG Xing-Fei,DIAO Ying,HU Zhong-Li,LI Lan-Zhi. Genetic dissection of combining ability and heterosis of rice agronomic traits based on pathway analysis [J]. Acta Agronomica Sinica, 2019, 45(9): 1319-1326.
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