Genetic Analysis on Germination Rate and Fat Acidity of Japonica Rice Seeds after High Temperature Storage

• 발행기관: 한국육종학회
• 저자명: Gwang-Il Noh Ki-Young Kim Seo-Ho Shin Hyun-Su Park Bo-Kyeong Kim Mun-Sik Shin Jae-Kwon Ko
• 간행물 정보: 『한국육종학회지』Vol.40 No.3, 228~233쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.09.30

영문 초록

This study was carried out to get the genetic information on the germination rate and fat acidity after 12 weeks’ storage at 35℃. Germination rate decreased with longer storage period, while fat acidity increased. Germination rate was higher in the order of Koshihikari, Hanmaeum and Unkwangbyeo after 12 weeks’ storage at 35℃. Fat acidity of Koshihikari and Hanmaeum was gradually increased, but that of Unkwangbyeo was dramatically increased after 4 weeks’ storage at 35℃. The genetic mode on germination rate and fat acidity using the joint scaling test was shown to be additive-dominance gene effects. Additive([d]) effect was higher than dominance effect([h]) in all crosses. The average degree of dominance, [h]/[d], was less than 1, indicating that germination rate and fat acidity was partially dominant. Germination rate and fat acidity based on frequency distribution of 2 crosses were quantitative characters expressed by polygenes.k

목차

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

LITERATURES CITED

키워드

Genetic analysis high temperature storage germination rate fat acidity