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Estimation of genetic parameters for some cooking quality related traits in rice using diallel analysis
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Peyman Sharifi   , Hamid Dehghani , Ali Moumeni , Mohammad Moghaddam |
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Abstract: (4731 Views) |
| Genetic components controlling some of cooking quality related traits in rice (Oryza sativa L.) were studied using a 7×7 complete diallel cross design in Rresearch Field Station, Rice Research Institute of Iran (RRII) in 2006 and 2007 growing seasons. Analysis of variance showed significant differences among genotypes for traits of inetest including amylose content (AC), gel consistency (GC), gelatinization temperature (GT) and grain elongation (GE). Based on Hayman’s diallel method, both additive (D) and dominance components (H1 and H2) were significant for AC and GC. However, for the other traits, only additive variance was significant. The average degree of dominance showed partial dominance effects of genes in controlling all the studied traits. The H2/4H1 ratio indicated nearly symmetrical distribution of the genes for AC and GE. Results also indicated that increase in AC and GT and decrease in GC were controlled by genes with dominance effects while decrease of GEL was governed by recessive genes. The broad sense heritability estimates were high (0.97% and 90% and 83%, for AC, GT and GC, respectively) to moderate (0.66 for GE). The magnitude of additive gene effects and heritabilities for traits of interest demonstrated high response to selection, particularly for AC and GT. Consequently, appropriate breeding schemes based on hybridization and selection for these traits may bring about an improvement of cooking quality in rice. Some crosses such as Sepidrood × IRFAON-215, Neda × IRFAON-215 and Saleh × IRFAON-215 can be employed for improving AC, GT and GC traits, respectively. |
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| Keywords: Amylose content, Diallel analysis, Gelatinization temperature, Gel consistency, Grain elongation and Rice. |
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Full-Text [PDF 323 kb]
(1785 Downloads)
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Type of Study: Scientific & Research |
Subject:
Special
Received: 2015/02/22 | Accepted: 2015/02/22 | Published: 2015/02/22
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