Genetic Analysis on Germination Rate and Fat Acidity of Japonica Rice Seeds after High Temperature Storage
- 한국육종학회
- 한국육종학회지
- Vol.40 No.3
- : KCI등재
- 2008.09
- 228 - 233 (6 pages)
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