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