벼 雜種 初期世代에서 밥윤기와 밥물 요-드정색도의 選拔效果

• 영문명: Selection efficiency of gloss of cooked rice and iodine blue value of residual cooking liquid of rice in early hybrid generations
• 발행기관: 한국육종학회
• 저자명: Kwang Ho Kim(金光鎬) Jung Eun Lee(李定恩) Yeon Sik Kim(金淵植)
• 간행물 정보: 『한국육종학회지』Vol.29 No.4, 409~415쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1997.12.30

영문 초록

Plant selection in F₂ or F₃ of rice crosses and progeny test were conducted to clarify selection efficiency of gloss of cooked rice and iodine blue value of residual cooking liquid of rice grain in early generation of rice hybrids. Rice grain harvested individually from F₂ or F₃ population showed different distribution pattern among cross combinations tested both in gloss degree of cooked rice and iodine blue value of residual cooking liquid of rice. Wider variation was found in iodine blue value among F₂ plants and among F₃ pedigree lines in the same cross compared with cooked rice gloss. Iodine blue value of residual cooking liquid of rice grain harvested from F₂ plant showed positive correlationship with F₃ pedigree line, and between F₃ plant and F₄ line. However, no relationship was found in gloss value between generations. Higher ratio of genetic gain/selection differential was obtained for iodine blue value in F₃ or F₄ compared with gloss degree of cooked rice, when plant selection was conducted based on individual performance in F₂ or F₃.

목차

ABSTRACT

緖言

材料 및 方法

結果 및 考察

摘要

引用文獻

키워드

Rice Gloss of cooked rice Iodine blue value of residual cooking liquid Selection efficiency Genetic gain