Keywords

Starch Quality, Combining Ability Analysis, Genetic Correlation

Abstract

Nine winter wheat varieties were selected and based on the NC¢ò incomplete diallel hybrid design to conduct combining ability and related analyzes on the main starch quality traits. The results show that the variances of general combining ability and special combining ability of starch quality traits both reach significant or extremely significant levels. Taking into account the relative effects of general combining ability of each trait of the parents, Zhongyou 9507, Jimai 20, and Yanzhan 4110 are suitable for the quality of wheat noodles and steamed buns. Excellent breeding parents; Gaomai 6/Yanzhan 4110 and Yangmai 16/Yanzhan 4110, have excellent general combining ability effects and special combining ability effects, and the best overall combining ability effect. They have great utilization value and are excellent combinations. The inheritance of amylose is mainly the additive effect of genes. The inheritance of viscosity traits, total starch, and protein quality traits are mainly additive effects, supplemented by non-additive effects; the narrow sense heritability of peak viscosity, trough viscosity, and final viscosity reaches 74.47 % or above, it is advisable to select in the early generation; amylose and swelling potential are below 50%, and the selection effect is better in the higher generation. Peak viscosity, trough viscosity, and final viscosity have extremely significant negative genetic correlations with amylopectin, total starch, and swelling potential, while they have significant or extremely significant positive genetic correlations with amylose and falling number, which can be completely selected in the same direction.

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Original research done by Several winter wheat varieties were selected, and the combining ability and related analysis of the main starch quality traits were carried out according to the NC¢ò incomplete diallel hybrid design. The results show that the variances of general combining ability and special combining ability of starch quality traits both reach significant or extremely significant levels. Taking into account the relative effects of general combining ability of each trait of the parents, Zhongyou, Jimai, and Yanzhan are suitable for wheat quality breeding for noodles and steamed buns. The parents, Gaomai/Yanzhan and Yangmai/Yanzhan, have excellent general combining ability effects and special combining ability effects, and the overall combining ability effect is also the best. They have great utilization value and are excellent combinations. The inheritance of amylose is mainly the additive effect of genes. The inheritance of viscosity traits, total starch, and protein quality traits is mainly additive effects, supplemented by non-additive effects, and peak viscosity, trough viscosity, and final viscosity have narrow heritability. % or above, it is advisable to select in the early generation. For amylose, the expansion potential is below %, and the selection effect is better in the higher generation. Peak viscosity, trough viscosity, and final viscosity have extremely significant genetic negative correlations with amylopectin, total starch, and swelling potential, while they all have significant or extremely significant genetic positive correlations with amylose and falling number, which can be completely selected in the same direction.

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