江苏省优良食味粳稻的遗传与育种研究

doi:10.16288/j.yczz.20-452

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Hereditas(Beijing) ›› 2021, Vol. 43 ›› Issue (5): 442-458.doi: 10.16288/j.yczz.20-452

• Review • Previous Articles Next Articles

Inheritance and breeding of japonica rice with good eating quality in Jiangsu province

Cailin Wang, Yadong Zhang, Chunfang Zhao, Xiaodong Wei, Shu Yao, Lihui Zhou, Zhen Zhu, Tao Chen, Qingyong Zhao, Ling Zhao, Kai Lu, Wenhua Liang

Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Jiangsu High Quality Rice Risearch and Development Center, Nanjing Branch of China National Center for Rice Improvement, Nanjing 210014, China

Received:2020-12-31 Revised:2021-03-01 Online:2021-05-20 Published:2021-03-15
Supported by:
Supported by the Special Fund for China Agriculture Research System No(CARS-01-62);Jiangsu Agriculture Science and Technology Innovation Fund No. CX[20]2002(CX[20]2002)

Abstract

Abstract:

In order to develop a variety of japonica rice with good eating quality suitable for planting in Jiangsu Province, the genetic basis of high quality, disease resistance and high yield japonica rice varieties in Jiangsu Province was systematically studied. The relationship among different rice qualities of cooking, nutrition, and eating was studied by association analysis. It was clear that amylose content was the key factor affecting eating quality. The semi waxy rice with amylose content of 10%~14% has bright surface, soft texture, and elasticity, combining the softness of glutinous rice and the elasticity of japonica rice. The cold rice is not hard, and the taste is excellent. It meets the taste requirements of people in Yangtze River Delta region who like to eat soft fragrant japonica rice. The semi waxy japonica rice variety “Kantou 194” with a low expression of amylose content gene Wx ^mp and an amylose content of about 10% was selected as the core germplasm for improving eating quality. Pyramiding breeding of japonica rice variety with good eating quality, disease resistance and high yield was carried out by examining the development of Wx ^mp gene molecular markers and the use of closely linked molecular markers with disease resistance and high yield genes. A series of new japonica rice varieties with good taste such as Nanjing 46, Nanjing 5055, Nanjing 9108, and Nanjing 5718, suitable for different rice areas of Jiangsu Province, have been bred and approved by Jiangsu Provincial Variety Approval Committee. The layout of japonica rice varieties with good taste covering different rice areas in Jiangsu Province has been formed. These varieties have been planted with an accumulated area of more than 5.3 million hectares, which has effectively promoted the development of high quality rice industry in Jiangsu Province and its surrounding areas, and made important contributions to the structural adjustment of the supply side of rice industry, improving quality and efficiency, and ensuring food security.

Key words: japonica rice, good eating quality, variety, heredity, breeding

Cailin Wang, Yadong Zhang, Chunfang Zhao, Xiaodong Wei, Shu Yao, Lihui Zhou, Zhen Zhu, Tao Chen, Qingyong Zhao, Ling Zhao, Kai Lu, Wenhua Liang. Inheritance and breeding of japonica rice with good eating quality in Jiangsu province[J]. Hereditas(Beijing), 2021, 43(5): 442-458.

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位点	基因型	2013年AC	2014年AC	平均值	基因效应
SSⅡa	SSⅡa¹	9.05	8.85	8.95	1.87
SSⅡa	SSⅡa²	10.84^**	10.80^**	10.82^**
SSⅢa	SSⅢa¹	9.37	9.17	9.27	1.23
SSⅢa	SSⅢa²	10.51^**	10.48^**	10.50^**

基因型	F₂直链淀粉含量AC(%)	F₃直链淀粉含量AC(%)	胶稠度 GC (mm)	糊化温度GT(℃)	最高黏度PKV (cP)	热浆黏度HPV (cP)	崩解值BDV (cP)	冷胶黏度CPV (cP)	消减值SBV (cP)	回复值CSV (cP)	峰值时间PeT (min)
SSIIa²-SSIIa¹	1.01	0.29	-2.79	0.12	2	30	-28	66	64	36	0.07
PUL²-PUL¹	1.18	0.62	-0.31	-0.06	19	89	-70	142	123	53	0.10
SSIIa¹PUL²-SSIIa¹PUL¹	1.90	0.35	-6.23	-0.64	-44	21	-65	115	158	94	0.07
SSIIa²PUL¹-SSIIa¹PUL¹	1.83	0.01	-8.80	-0.43	-60	-42	-18	33	93	74	0.05
SSIIa²PUL²-SSIIa²PUL¹	0.16	0.79	4.92	0.39	69	140	-72	155	86	14	0.11
SSIIa²PUL²-SSIIa¹PUL²	0.10	0.44	2.35	0.60	52	77	-25	72	20	-5	0.08
SSIIa²PUL²-SSIIa¹PUL¹	2.00	0.80	-3.88	-0.04	9	99	-90	187	178	89	0.15

品种类型	品种	食味特性			质构特性
品种类型	品种	外观	口感	综合食味值	硬度	黏性	弹性	平衡度
南粳粳稻	南粳46	8.40±0.14ab	8.50±0.14a	87.5±0.7a	5.39±0.15e	1.04±0.03ab	0.78±0.02a	0.19±0.01a
	南粳5718	8.50±0.00ab	8.55±0.07a	87.0±0.0a	5.12±0.08f	0.69±0.06e	0.78±0.01a	0.14±0.00d
	南粳9108	7.65±0.07d	7.95±0.07c	84.5±0.7bc	7.62±0.06ab	1.01±0.04ab	0.68±0.01b	0.13±0.00de
	南粳58	7.90±0.14c	8.00±0.14c	84.5±0.7bc	4.60±0.09g	0.69±0.05e	0.78±0.01a	0.15±0.01c
	南粳505	7.50±0.14d	7.75±0.07d	83.5±0.7c	5.14±0.11f	0.68±0.08e	0.79±0.01a	0.13±0.02de
	南粳2728	7.25±0.07e	7.55±0.07e	81.0±0.0d	5.54±0.02e	0.60±0.11f	0.76±0.00ab	0.11±0.02e
北方粳稻	金稻919	8.55±0.07a	8.50±0.14a	86.0±0.0ab	5.16±0.04f	0.77±0.04d	0.65±0.04bc	0.15±0.01c
	吉粳830	8.20±0.00b	8.25±0.07c	84.0±0.0bc	5.49±0.06e	1.00±0.03ab	0.66±0.02b	0.18±0.01ab
	宁系791	8.25±0.07b	8.15±0.07c	83.5±0.7c	7.03±0.12c	0.94±0.01bc	0.67±0.01b	0.13±0.00de
	垦稻97	8.40±0.00ab	8.30±0.00bc	83.0±1.4cd	6.11±0.15d	1.01±0.08ab	0.66±0.01b	0.16±0.01b
	通系919	8.20±0.14b	8.10±0.14c	82.5±0.7cd	7.77±0.03a	1.12±0.11a	0.65±0.08bc	0.14±0.02d
日本粳稻亲本	越光	8.35±0.07ab	8.35±0.07ab	84.5±0.7bc	7.31±0.04bc	0.89±0.12c	0.60±0.04c	0.12±0.02e
	武香粳14	7.80±.06c	7.90±0.04c	78.0±0.5e	7.60±0.11ab	0.85±0.04c	0.62±0.01c	0.11±0.01e
	武粳13	7.81±0.05c	7.72±0.05d	75.1±0.3f	7.32±0.07bc	0.68±0.03e	0.61±0.00c	0.09±0.00f
	关东194	8.00±0.02c	8.40±0.07ab	81.4±0.0d	7.32±0.02bc	1.10±0.05a	0.75±0.02ab	0.15±0.03

品种	A链(DP6~12)	B1链(DP13~24)	B2链(DP25~36)	B3链(DP≥37)
南粳46	51.50±0.06b	45.07±0.07f	2.89±0.02ef	0.54±0.02c
南粳5055	50.08±0.01d	46.45±0.01d	2.87±0.02ef	0.60±0.01bc
南粳9108	50.45±0.08cd	45.83±0.07e	3.23±0.03c	0.53±0.00c
南粳2728	44.38±0.13f	51.75±0.14a	3.06±0.01d	0.77±0.00a
南粳58	50.17±0.80d	45.65±0.80e	3.30±0.01bc	0.82±0.01a
南粳3908	52.39±0.29a	44.29±0.12g	2.79±0.16f	0.62±0.13b
南粳晶谷	52.27±0.24a	44.13±0.30g	2.95±0.02de	0.62±0.04b
越光	50.94±0.06bc	44.78±0.16f	3.35±0.02b	0.80±0.02a
关东194	49.36±0.07e	46.61±0.06d	3.37±0.02b	0.64±0.01b
武粳13	45.77±0.06f	49.83±0.07b	3.64±0.02a	0.76±0.02a
武香粳14	48.81±0.09e	47.29±0.04c	3.05±0.01d	0.63±0.02b
稻花香	51.74±0.03b	44.48±0.10f	3.02±0.06d	0.74±0.05a

Inheritance and breeding of japonica rice with good eating quality in Jiangsu province

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品种	基因型
品种	Wx^mp	SSIIa	SSIIIa	PUL	Badh2	Stv-bⁱ	Pi-ta	Pi-b	Pi-km	GW5
南粳46	+	-	+	-	+	+	-	+	-	+
南粳5055	+	-	+	-	-	+	-	+	-	+
南粳9108	+	-	+	-	+	+	-	+	-	+
南粳2728	+	+	+	-	-	+	+	+	+	+
南粳5718	+	-	+	+	-	+	-	-	+	+
南粳58	+	-	+	+	+	+	+	+	+	+
武粳13 (亲本)	-	+	+	-	-	-	-	+	-	+
武粳15 (亲本)	-	+	+	+	-	-	+	+	+	+
武香粳14 (亲本)	-	-	+	-	+	-	-	+	-	-
关东194 (亲本)	+	-	+	-	-	+	-	-	+	+

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