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KCI등재 학술저널

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

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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

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

LITERATURES CITED

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