Rapid Breeding of New Semi-glutinous japonica Rice Varieties with Good Eating Quality by Crossing Between Sister Lines

doi:10.16819/j.1001-7216.2021.210405

Abstract

Abstract:

【Objective】 In recent years, semi-glutinous japonica rice with good taste is favored by farmers and consumers in the Yangtze River Delta region due to its good taste quality, and has become the main varieties for high-quality rice brand building in this region. In order to speed up the breeding of new varieties, we tried to breed new varieties of semi- glutinous japonica rice with good taste by crossing between sister lines of semi-glutinous japonica rice with different growth durations. 【Method】 By the reciprocal crossing between the mid-maturing late japonica rice Nanjing 46 (whole growth duration 165-170 d) and the late-maturing medium japonica rice Nanjing 9108 (whole growth duration 150-155 d) derived from the progeny of Wuxiangjing 14 / Kanto 194, 38 new semi-glutinous lines with different growth periods (whole growth period 140-170 d) were obtained in F₆ generation through individual plant selection of F₂ and superior line selection of F₃-F₅. Taking parents Nanjing 46 and Nanjing 9108 as control, 38 new lines were compared for several years, and their resistance to rice blast, agronomic traits, yield and their components, starch physicochemical indexes, RVA spectrum characteristic values and eating quality were analyzed. 【Result】 Most of the new lines have better agronomic characters than their parents, and most of them showed good eating quality, stable agronomic traits, excellent comprehensive characters and high yield. Among them, Nanjing 9036, Nanjing 9308 and Nanjing 66 achieved the variety approval in Jiangsu Province, and five new lines are in the middle of the regional trails in Jiangsu Province. 【Conclusion】 New varieties of semi-glutinous japonica rice with good eating quality and comprehensive characters can be rapidly bred by crossing between sister lines of semi-glutinous japonica rice falling into different ecological types.

Key words: semi-glutinous japonica rice, good eating quality, sister line, breeding

摘要：

【目的】优良食味半糯粳稻由于食味品质优良,在长三角地区受到广大农户和消费者的青睐,已成为该地区优质稻米品牌打造的主力品种。为了加快新品种培育速度,我们尝试通过生育期不同的优良食味半糯粳稻姊妹系间杂交的方法培育半糯粳稻新品种。【方法】以来源于武香粳14/关东194的中熟晚粳稻南粳46(全生育期165~170 d)与迟熟中粳稻南粳9108(全生育期150~155 d)互交,通过F₂单株选择和F₃~F₅的优系选择,在F₆获得了38个生育期不同(全生育期140~170 d)的半糯新品系。以亲本南粳46和南粳9108为对照,对新品系进行多年多点的比较试验及产量和抗性鉴定,分析新品系的淀粉理化指标、RVA谱特征值和食味品质。【结果】绝大多数性状有超亲表现,且多数入选新品系农艺性状稳定快,食味品质好,综合性状优良,产量较高。其中,南粳9036、南粳9308、南粳9008已通过江苏省品种审定,5个新品系正在参加各级区域试验。【结论】通过食味品质和综合性状优良、生态类型不同的半糯粳稻姊妹系间杂交,可以快速培育优良食味半糯粳稻新品种。

关键词: 半糯粳稻, 优良食味, 姊妹系, 育种

Cailin WANG, Yadong ZHANG, Tao CHEN, Zhen ZHU, Qingyong ZHAO, Shu YAO, Ling ZHAO, Chunfang ZHAO, Lihui ZHOU, Xiaodong Wei, Kai LU, Wenhua LIANG. Rapid Breeding of New Semi-glutinous japonica Rice Varieties with Good Eating Quality by Crossing Between Sister Lines[J]. Chinese Journal OF Rice Science, 2021, 35(5): 455-465.

王才林, 张亚东, 陈涛, 朱镇, 赵庆勇, 姚姝, 赵凌, 赵春芳, 周丽慧, 魏晓东, 路凯, 梁文化. 姊妹系间杂交快速培育优良食味半糯粳稻新品种的育种效果[J]. 中国水稻科学, 2021, 35(5): 455-465.

Figures/Tables 7

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	Yang Y Z. Research progress of sister crossing in maize breeding[J]. Chinese Seed Industry, 2011(3): 10-12. (in Chinese)
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	Zhang Z G, Yu Y F, Liu C F, Luo R W, Ma X S, Liang Q Y. Study on improving seed production yield of Bidan series maize hybrids by sister species[J]. Seed, 1999(5): 62-65. (in Chinese)

变异来源 Source of variance	自由度 df	直链淀粉AC	胶稠度GC	糊化温度GT	峰值黏度PKV	热浆黏度HPV	冷浆黏度CPV	峰值时间PeT	崩解值BDV	消减值SBV	回复值CSV	外观品质AQ	食味值TV
重复 Repetition	1	0.54^*	0.11	1.65^*	3 498	18 150	32 603	0.02	37 584	57 459	2 101^*	0.15^*	24.24^**
品种 Variety	39	0.53^**	84.63^**	2.52^**	194 056^**	99 962^**	102 064^**	0.08^**	89 320^**	96 568^**	3 359^**	0.35^**	84.49^**
类型间 Among types	3	0.99	294.69^**	23.50^**	446 298	57 173	15 896	0.17	271 705^*	456 663^**	31 383^**	1.74^**	77.34^*
类型内 Within types	36	0.50^**	67.13^**	0.77^**	173 036^*	103 528^**	109 244^**	0.08^**	74 121^**	66 560^**	1 024^*	0.24^**	19.81^**
误差 Error	39	0.13	17.49	0.34	81 436	28 507	32 810	0.02	30 918	25 947	485	0.03	7.61

变异来源 Source of variance	自由度 df	直链淀粉AC	胶稠度GC	糊化温度GT	峰值黏度PKV	热浆黏度HPV	冷浆黏度CPV	峰值时间PeT	崩解值BDV	消减值SBV	回复值CSV	外观品质AQ	食味值TV
重复 Repetition	1	0.54^*	0.11	1.65^*	3 498	18 150	32 603	0.02	37 584	57 459	2 101^*	0.15^*	24.24^**
品种 Variety	39	0.53^**	84.63^**	2.52^**	194 056^**	99 962^**	102 064^**	0.08^**	89 320^**	96 568^**	3 359^**	0.35^**	84.49^**
类型间 Among types	3	0.99	294.69^**	23.50^**	446 298	57 173	15 896	0.17	271 705^*	456 663^**	31 383^**	1.74^**	77.34^*
类型内 Within types	36	0.50^**	67.13^**	0.77^**	173 036^*	103 528^**	109 244^**	0.08^**	74 121^**	66 560^**	1 024^*	0.24^**	19.81^**
误差 Error	39	0.13	17.49	0.34	81 436	28 507	32 810	0.02	30 918	25 947	485	0.03	7.61

品系Line	直链淀粉含量AC/%		胶稠度GC /mm	糊化温度GT/℃	峰值黏度PKV/cP	热浆黏度HPV/cP	冷浆黏度CPV/cP	峰值时间PeT/min	崩解值BDV /cP	消减值SBV /cP	回复值CSV /cP	外观品质AQ	食味值TV
L9003	9.1		89.3	72.0	2435	1328	1947	6.1	1107	-488	620	1.8	74
L9007	8.9		88.5	72.0	2853	1650	2237	6.2	1203	-616	587	2.2	78
L9006	9.2		90.3	72.0	2957	1751	2362	6.3	1206	-595	612	1.8	79
L9145	9.1		88.5	71.6	2455	1239	1860	5.9	1216	-596	621	1.9	71
L9174	8.7		87.3	71.6	2204	1196	1778	6.0	1008	-426	582	1.6	75
L9331	8.7		85.3	71.2	2896	1236	1872	5.7	1660	-1024	636	1.9	78
L9008	8.5		86.0	72.1	2776	1577	2151	6.2	1199	-625	574	1.8	67
L9012	8.4		85.0	72.4	2128	1088	1628	6.0	1041	-500	541	1.8	74
L9014	8.4		82.3	72.4	2968	1993	2584	6.5	976	-384	592	1.8	74
L9016	8.6		88.3	72.0	2400	1304	1897	6.1	1096	-503	593	1.6	66
L9218	8.1		92.8	74.1	2936	1396	1910	5.7	1540	-1026	514	1.9	78
L9245	9.9		89.0	73.7	2981	1667	2154	6.1	1314	-827	488	1.9	78
L9258	8.2		63.0	74.0	3366	1456	1966	5.6	1910	-1400	510	3.0	76
L9403	9.0		82.0	73.6	3021	1492	2033	5.8	1529	-988	541	1.9	75
L9022	8.1		83.5	73.8	2150	1199	1681	6.2	951	-469	482	2.5	75
L9024	8.7		74.5	73.6	3235	1899	2441	6.1	1336	-794	542	1.9	76
L9025	8.0		60.3	73.6	2996	1463	1978	5.8	1533	-1018	515	3.0	77
L9026	9.0		81.8	73.6	2834	1297	1814	5.8	1538	-1021	517	1.8	72
L9032	8.9		80.3	72.8	2778	1410	1949	6.0	1368	-829	539	1.8	78
L9038	9.4		82.8	73.6	3160	1690	2171	6.0	1470	-989	482	2.5	76
NJ9108		9.3	81.8	74.4	2779	1436	1955	5.8	1344	-825	519	2.3	78
L9036	9.1		82.0	72.7	2688	1296	1814	5.8	1393	-874	519	1.7	79
L9039	9.5		83.5	73.6	2954	1659	2206	6.1	1295	-748	547	1.8	79
L9322	9.0		84.8	73.7	3228	1746	2264	6.1	1483	-965	518	1.8	76
L9374	8.3		76.8	72.3	2947	1441	1952	5.9	1506	-995	511	2.5	75
L9278	8.8		79.3	73.6	3056	1579	2104	6.0	1477	-952	525	1.7	78
L9044	8.6		78.8	73.2	2658	1441	1925	6.1	1217	-733	484	1.9	79
L9198	8.6		81.5	72.0	2673	1247	1753	5.8	1426	-920	507	2.2	75
L9043	8.6		85.5	71.6	2529	1162	1683	5.8	1367	-846	522	2.0	83
L9046	8.9		86.3	71.6	3195	1612	2159	6.0	1584	-1037	547	1.1	81
L9050	8.7		86.3	72.0	2943	1705	2210	6.1	1238	-733	505	1.8	81
L9054	8.3		85.8	71.9	2905	1643	2166	6.2	1262	-739	523	1.5	73
L9056	9.5		87.3	73.3	3083	1824	2347	6.3	1259	-736	524	1.5	73
L9057	9.7		87.3	72.4	3178	1917	2447	6.3	1261	-731	530	1.5	80
L9058	9.1		84.8	72.0	3167	1784	2328	6.2	1383	-839	544	1.5	75
L9059	9.8		87.0	72.1	2715	1542	2066	6.1	1173	-649	524	1.7	76
L9051	9.9		83.3	73.2	2317	1400	1882	6.4	917	-435	482	1.7	75
L9053	9.5		85.3	72.4	2516	1479	1962	6.3	1038	-555	483	1.7	76
L9478	8.0		94.3	69.7	2932	1492	2025	6.1	1441	-907	534	1.1	81
NJ46	8.7		87.8	69.2	2935	1542	2085	6.1	1394	-850	544	1.1	79

品系Line	直链淀粉含量AC/%		胶稠度GC /mm	糊化温度GT/℃	峰值黏度PKV/cP	热浆黏度HPV/cP	冷浆黏度CPV/cP	峰值时间PeT/min	崩解值BDV /cP	消减值SBV /cP	回复值CSV /cP	外观品质AQ	食味值TV
L9003	9.1		89.3	72.0	2435	1328	1947	6.1	1107	-488	620	1.8	74
L9007	8.9		88.5	72.0	2853	1650	2237	6.2	1203	-616	587	2.2	78
L9006	9.2		90.3	72.0	2957	1751	2362	6.3	1206	-595	612	1.8	79
L9145	9.1		88.5	71.6	2455	1239	1860	5.9	1216	-596	621	1.9	71
L9174	8.7		87.3	71.6	2204	1196	1778	6.0	1008	-426	582	1.6	75
L9331	8.7		85.3	71.2	2896	1236	1872	5.7	1660	-1024	636	1.9	78
L9008	8.5		86.0	72.1	2776	1577	2151	6.2	1199	-625	574	1.8	67
L9012	8.4		85.0	72.4	2128	1088	1628	6.0	1041	-500	541	1.8	74
L9014	8.4		82.3	72.4	2968	1993	2584	6.5	976	-384	592	1.8	74
L9016	8.6		88.3	72.0	2400	1304	1897	6.1	1096	-503	593	1.6	66
L9218	8.1		92.8	74.1	2936	1396	1910	5.7	1540	-1026	514	1.9	78
L9245	9.9		89.0	73.7	2981	1667	2154	6.1	1314	-827	488	1.9	78
L9258	8.2		63.0	74.0	3366	1456	1966	5.6	1910	-1400	510	3.0	76
L9403	9.0		82.0	73.6	3021	1492	2033	5.8	1529	-988	541	1.9	75
L9022	8.1		83.5	73.8	2150	1199	1681	6.2	951	-469	482	2.5	75
L9024	8.7		74.5	73.6	3235	1899	2441	6.1	1336	-794	542	1.9	76
L9025	8.0		60.3	73.6	2996	1463	1978	5.8	1533	-1018	515	3.0	77
L9026	9.0		81.8	73.6	2834	1297	1814	5.8	1538	-1021	517	1.8	72
L9032	8.9		80.3	72.8	2778	1410	1949	6.0	1368	-829	539	1.8	78
L9038	9.4		82.8	73.6	3160	1690	2171	6.0	1470	-989	482	2.5	76
NJ9108		9.3	81.8	74.4	2779	1436	1955	5.8	1344	-825	519	2.3	78
L9036	9.1		82.0	72.7	2688	1296	1814	5.8	1393	-874	519	1.7	79
L9039	9.5		83.5	73.6	2954	1659	2206	6.1	1295	-748	547	1.8	79
L9322	9.0		84.8	73.7	3228	1746	2264	6.1	1483	-965	518	1.8	76
L9374	8.3		76.8	72.3	2947	1441	1952	5.9	1506	-995	511	2.5	75
L9278	8.8		79.3	73.6	3056	1579	2104	6.0	1477	-952	525	1.7	78
L9044	8.6		78.8	73.2	2658	1441	1925	6.1	1217	-733	484	1.9	79
L9198	8.6		81.5	72.0	2673	1247	1753	5.8	1426	-920	507	2.2	75
L9043	8.6		85.5	71.6	2529	1162	1683	5.8	1367	-846	522	2.0	83
L9046	8.9		86.3	71.6	3195	1612	2159	6.0	1584	-1037	547	1.1	81
L9050	8.7		86.3	72.0	2943	1705	2210	6.1	1238	-733	505	1.8	81
L9054	8.3		85.8	71.9	2905	1643	2166	6.2	1262	-739	523	1.5	73
L9056	9.5		87.3	73.3	3083	1824	2347	6.3	1259	-736	524	1.5	73
L9057	9.7		87.3	72.4	3178	1917	2447	6.3	1261	-731	530	1.5	80
L9058	9.1		84.8	72.0	3167	1784	2328	6.2	1383	-839	544	1.5	75
L9059	9.8		87.0	72.1	2715	1542	2066	6.1	1173	-649	524	1.7	76
L9051	9.9		83.3	73.2	2317	1400	1882	6.4	917	-435	482	1.7	75
L9053	9.5		85.3	72.4	2516	1479	1962	6.3	1038	-555	483	1.7	76
L9478	8.0		94.3	69.7	2932	1492	2025	6.1	1441	-907	534	1.1	81
NJ46	8.7		87.8	69.2	2935	1542	2085	6.1	1394	-850	544	1.1	79

参数 Parameter	直链淀粉AC/%	胶稠度GC/mm	糊化温度GT/℃	峰值黏度PKV/cP	热浆黏度HPV/cP	冷浆黏度CPV/cP	峰值时间PeT/min	崩解值BDV/cP	消减值SBV/cP	回复值CSV/cP	外观品质 AQ	食味值 TV
2017
平均 Average	8.9	83.7	72.6	2823	1507	2043	6.0	1316	-779	537	1.9	76.2
变异系数CV/%	5.8	7.8	1.5	11.0	14.8	11.1	3.4	16.1	-28.2	7.6	22.7	4.6
最小值Min.	8.0	60.3	69.2	2128	1088	1628	5.6	917	-1400	482	1.1	65.6
最大值Max.	9.9	94.3	74.4	3366	1993	2584	6.5	1910	-384	636	3.0	82.5
中熟中粳MMR	8.8	87.1 AB	71.9 B	2607	1436	2031	6.1	1171 c	-575 C	596 C	1.8 B	73.6 c
迟熟中粳LMR	8.7	78.9 C	73.7 C	2907	1471	1988	5.9	1436 a	-920 A	517 A	2.2 C	76.3 b
早熟晚粳ELR	9.1	83.8 B	72.6 BC	2884	1565	2080	6.1	1319 b	-804 B	515 A	1.8 B	77.1 ab
中熟晚粳MLR	8.4	91.0 A	69.4 A	2934	1517	2055	6.1	1417 a	-879 A	539 B	1.1 A	80.2 a
2020
平均 Average	9.3	84.9	74.1	2863	1715	2240	6.0	1148	-623	525		85.5
变异系数CV/%	5.3	8.1	1.4	12.8	19.7	15.1	4.1	14.5	-27.7	6.0		3.3
最小值Min.	8.4	72.5	72.0	2242	1111	1604	5.5	837	-944	456		78.8
最大值Max.	10.3	98.0	76.0	3428	2491	2990	6.5	1458	-289	602		91.4
NJ9108	9.1	84.0	74.4	2539	1352	1900	5.7	1187	-640	548		85.3
NJ46	9.7	91.0	74.4	3133	1829	2312	6.2	1304	-821	483		86.9
中熟中粳MMR	9.1	82.8	74.8	2694	1603	2140	5.9	1091	-553	537		84.7
迟熟中粳LMR	9.1	78.3	74.8	2602	1506	2042	5.8	1096	-560	536		83.1
早熟晚粳ELR	9.5	88.9	73.4	3115	1946	2461	6.2	1169	-654	516		86.8
中熟晚粳MLR	10.0	94.5	72.4	3030	1597	2087	6.0	1433	-943	490		89.5