中国水稻科学
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  2009, Vol. 23 Issue (1): 103-103~106     DOI:
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Relation of Amylose Content Selection with Quality and Yield Traits of Cross Progenies in Rice
LIU Haiying, LI Xiaoguang, LIU Hongliang, HUANG Xing, XU Meilan, JIN Zhengxun*
Agricultural College, Northeast Agricultural University,Harbin 150030, China; *Corresponding author, E-mail: zxjin326@hotmail.com
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Abstract Influence of amylose content selection in cross progenies of rice during breeding on quality and yield traits was studied using two crosses derived from four japonica rice varieties with significantly different amylose contents (Xixuan 1×Tong 769 and Dongnong 423×Foukei 180). The results showed that the effects of the amylose content selection on cooking and eating quality properties and yield traits in cross progenies varied with crosses and traits. Breakdown viscosity, setback viscosity, number of productive panicles per plant, seed setting rate and grain weight per plant were all affected largely by the amylose content selection. Progenies with different amylose contents could be separated and selected through successive directional selection for amylose content. The directional selection effect for low amylose content was better than that for high amylose content in cross progenies of japonica rice and the lines with low amylose content below their low parent value could be obtained easily. It was observed that the effects of the amylose content selection were complex, being advantageous or disadvantageous to yield related traits of cross progenies. Selection for low amylose content during breeding would result in descending in grain weight per plant.
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Articles by authors
LIU Haiying
LI Xiaoguang
LIU Hongliang
HUANG Xing
XU Meilan
JIN Zhengxun*
Key wordsrice   cross progeny   amylose content   quality trait   yield trait     
Received: 1900-01-01;
Cite this article:   
LIU Haiying,LI Xiaoguang,LIU Hongliang et al. Relation of Amylose Content Selection with Quality and Yield Traits of Cross Progenies in Rice[J]. , 2009, 23(1): 103-103~106 .
 
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