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برآورد ترکیب پذیری و عمل ژن برای برخی خصوصیات مربوط به کیفیت غذایی و پخت در برنج (Oryza sativa L.) | ||
| نهال و بذر | ||
| مقاله 3، دوره 34، شماره 3، مهر 1397، صفحه 287-306 اصل مقاله (1.03 M) | ||
| شناسه دیجیتال (DOI): 10.22092/spij.2020.119083 | ||
| نویسندگان | ||
| راویه حیدری1؛ نادعلی باقری* 2؛ نادعلی بابائیان جلودار3؛ حمید نجفی زرینی4 | ||
| 1دانشجوی دکتری، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران | ||
| 2استادیار، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران | ||
| 3استاد، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران | ||
| 4دانشیار، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران | ||
| چکیده | ||
| مصرف برنج حاوی مواد معدنی و فیتوشیمیایی مفید با کاهش خطر توسعه بیماریها همراه میباشد. درک تنوع، ساختار ژنتیکی و کمیت مواد فیتوشیمیایی موجود در برنج برای شروع برنامه بهنژادی در راستای بهبود سلامت انسان حیاتی و در انتخاب نوع روش بهنژادی مهم میباشد. در این پژوهش، بین شش ژنوتیپ به اسامی سپیدرود، آمل2، دانش، آبجیبوجی، موسیطارم و صدری به عنوان پایه مادری (لاین) با چهار ژنوتیپ به اسامی غریب، اوندا، فجر و IR64724R به عنوان پایه پدری (تستر) در سال 1395 دورگگیری انجام شد. نتاج حاصل به همراه والدین (34 ژنوتیپ) در سال 1396 در قالب طرح بلوکهای کامل تصادفی با سه تکرار در مزرعه پژوهشی دانشگاه علوم کشاورزی و منابع طبیعی ساری ارزیابی و کیفیت غذایی شامل: ظرفیت آنتیاکسیدانی، فنل، کاروتنوئیدها، کربوهیدراتهای محلول و نامحلول، آهن، روی و پروتئین و کیفیت پخت شامل آمیلوز، درجه حرارت ژلاتینیشدن و غلظت ژل اندازهگیری شد. برآورد اجزای واریانس ژنتیکی برای صفات مورد مطالعه نشان داد که سهم واریانس غیرافزایشی بیشتر از واریانس افزایشی بود. بررسی ترکیبپذیری عمومی والدین نشان داد که بطور کلی، تستر فجر و غریب به ترتیب بهترین ترکیبشونده از نظر عملکرد و خصوصیات غذایی بجز کربوهیدراتهای محلول و پروتئین، و کاروتنوئید و پروتئین شناخته شدند. با بررسی ترکیبپذیری خصوصی دورگها جهت افزایش کیفیت غذایی به همراه کیفیت پخت و عملکرد مطلوب، دورگ غریب × موسیطارم برترین دورگ شناخته شد. | ||
| کلیدواژهها | ||
| برنج؛ عمل غیرافزایشی ژن؛ پروتئین؛ ظرفیت آنتیاکسیدانی؛ فنل کل؛ لاین × تستر | ||
| عنوان مقاله [English] | ||
| Estimation of Combining Ability and Gene Action for Some Nutritional and Cooking Quality Related Characteristics in Rice (Oryza sativa L.) | ||
| نویسندگان [English] | ||
| R. Heydari1؛ N. Bagheri2؛ N. Babaeian Jelodar3؛ H. Najafi Zarrin4 | ||
| 1Ph. D. Student, Sari Agricultural and Natural Resources University, Sari, Iran. | ||
| 2Asisstant Professor, Sari Agricultural and Natural Resources University, Sari, Iran. | ||
| 3Professor, Sari Agricultural and Natural Resources University, Sari, Iran. | ||
| 4Associate Professor, Sari Agricultural and Natural Resources University, Sari, Iran. | ||
| چکیده [English] | ||
| The consumption of rice containing minerals and phytochemicals reduces the risk of developing diseases. Understanding of diversity, genetic structure and quantity of phytochemicals in rice are necessary for developing breeding program to improve quality related traits. In this study, crosses were made between six genotypes; Sepidroud, Amol 2, Danesh, Abjibouji, Musa-Tarom and Sadri as male (line) with four genotypes; Gharib, Onda and Fajr and IR64724R as female (tester), in 2016. The progenies and their parents (34 genotypes) were evaluated in randomized complete block design with three replications in 2017 at the research farm of Sari Agricultural and Natural Resources University. Nutritional quality related traits inducling; antioxidant capacity, total phenol, carotenoids, soluble and insoluble carbohydrates, Fe, Zn and protein contents, and cooking quality related characteristics including; amylose, gelatinization temperature and gel consistency were measured. Evaluation of genetic variance components of the studied traits showed that the proportion of non-additive variance was more than additive variance. General combining ability of parents indicated that Fajr and Gharib were the best combiner for grain yield and nutritional characteristics, except soluble carbohydrates, and protein, and carotenoid and protein, respectively. Specific combining ability of crosses for increasing nutritional and cooking quality related charactetiristics and grain yield showed that Musa-Tarom × Gharib was the superior combination. | ||
| کلیدواژهها [English] | ||
| rice, non-additive gene action, protein, antioxidant capacity, total phenol, line × tester | ||
| مراجع | ||
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