وراثت‏ پذیری و هتروزیس برخی صفات مرتبط با ارزش غذایی و کیفیت فیزیکی دانه برنج

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی دکتری دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

2 استادیار دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران،

3 استاد دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

4 دانشیار دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

چکیده

سابقه و هدف: برنج غذای اصلی مردم ایران و بسیاری از کشورهای جهان می‏باشد. با توجه به افزایش جمعیت و وجود محدودیت‏های اقلیمی برای کشت ارقام زراعی مهم از جمله برنج، لازم است که تولید برنج و در کنار آن ارزش غذایی افزایش یابد. بهره‏برداری از هتروزیس به عنوان راهکاری برای افزایش بیشتر عملکرد و کیفیت دانه برنج می‏باشد. بنابراین، هدف از این مطالعه، بررسی ساختار ژنتیکی و تعیین هتروزیس صفات مورد مطالعه برای برنامه‏های اصلاحی و انتخاب ترکیب‏های مناسب برای تولید برنج هیبرید می‏باشد.
مواد و روش‏ها: در این آزمایش از 24 هیبرید حاصل از تلاقی شش لاین در چهار تستر (که براساس برخی صفات مهم غذایی مورد دورگ‏گیری قرار گرفته بودند) استفاده گردید. هیبریدها و والدین در قالب طرح بلوک‏های کامل تصادفی در سه تکرار براساس پنج صفت ارزش غذایی (فعالیت آنتی‏اکسیدانی، محتوای فنل، عناصر آهن و روی و پروتئین) و هفت صفت کیفیت فیزیکی (درصد برنج سالم و خرد، راندمان تبدیل، درصد گچی‏بودن دانه، طول، عرض و شکل دانه) به همراه عملکرد براساس طرح تلاقی لاین × تستر مورد ارزیابی قرار گرفتند و اثرات ترکیب‏پذیری والدین و هیبریدها، وراثت‏پذیری عمومی و خصوصی و هتروزیس صفات برآورد گردید.
یافته‏ها: نتایج تجزیه واریانس نشان داد که اثر متقابل لاین × تستر برای صفات معنی‏دار بود که این حاکی از وجود اثر غیرافزایشی ژن در کنترل صفات می‏باشد. با توجه به نتایج ترکیب‏پذیری عمومی، ارقام فجر و غریب به عنوان بهترین ترکیب‏شونده برای عملکرد و صفات ارزش غذایی شناخته شدند. اجزای واریانس ژنتیکی برای صفات مورد بررسی نشان از سهم بیشتر واریانس ترکیب‏پذیری خصوصی نسبت به واریانس ترکیب‏پذیری عمومی بود و این نشان‏دهنده اثر غیرافزایشی ژن در وراثت‏پذیری صفات است. در تحقیق حاضر، تمامی صفات وراثت‏پذیری عمومی بالا (بالای 95 درصد) و خصوصی پایین داشتند. بررسی پدیده هتروزیس در تلاقی‏ مورد بررسی ‏سهم واریانس غالبیت را در کنترل این صفات نشان داد.
نتیجه‏گیری: نتایج حاصل از بررسی اجزای واریانس ژنتیکی و بررسی هتروزیس نشان از نقش غیر افزایشی ژن در کنترل صفات ارزش غذایی، فیزیکی و عملکرد می‏باشد. بنابراین، بهترین روش اصلاحی استفاده از هتروزیس و روش هیبریداسیون در این تحقیق می‏باشد. نتایج هتروزیس نشان داد که برای اصلاح همزمان صفاتی مثل آهن، روی و پروتئین به همراه افزایش درصد برنج سالم، راندمان تبدیل، طول دانه و عملکرد و کاهش درصد گچی‏بودن و درصد برنج خرد می‏توان از تلاقی‏های اوندا × سپیدرود، غریب × آمل2، فجر × آمل2، فجر × آبجی‏بوجی، اوندا × موسی‏طارم و اوندا × ‏صدری استفاده نمود.

کلیدواژه‌ها

عنوان مقاله [English]

Inheritance and Heterosis some of Traits related to Nutritional Value and Physical Quality of Rice Grain

نویسندگان [English]

  • Ravieh Heydari 1
  • Nadali Bagheri 2
  • Nadali Babaeian Jelodar 3
  • Hamid Najafi Zarrini 4
1 Ph.D. Student, Sari Agricultural and Natural Resources University, Sari, Iran
2 Assistant Prof., Sari Agricultural and Natural Resources University, Sari, Iran
3 Professor, Sari Agricultural and Natural Resources University, Sari, Iran,
4 Associate Prof., Sari Agricultural and Natural Resources University, Sari, Iran
چکیده [English]

Background and objectives: Rice was the main food of the people of Iran and many countries of the world. As regards to population increase and climate limitations for the cultivation of important crops such as rice, it is necessary to increase rice yield and along with nutritional value. The exploitation of heterosis is a way to increase the grain yield and quality of rice Therefore, purpose this study were evaluation of genetics structure and determination heterosis of the studied traits for breeding programs and selection suitable compounds for production of hybrid rice.
Materials and methods: In this experiment, 24 hybrids obtained from 6 lines in 4 tasters (that according to some important traits of nutritional were crossed) were used. Hybrids and parents were evaluated a randomized complete block design with three replications based on 5 nutritional traits (antioxidant activity, phenol content, Fe and Zn elements and protein) and 7 physical qualities (percentage of broken and unbroken rice, milling recovery, chalkiness percentage of grain, length, width and shape grain) along with yield and effect of combining ability of the parents and hybrids, general and narrow sence heritabilities and heterosis of traits were estimated.
Results: The results of analysis of variance showed that line x tester was significant for traits, indicating the non-additive effect of gene in control of traits. According to the results of general combining ability, Fajr and Gharib cultivars were recognized as the best combiner for yield and nutritional value. The components of genetic variance for the studied traits showed a greater contribution specific combining ability variance than general combining ability variance, this indicates non-additive gene effect in heritability of traits. In the present study, all traits had the high general heritability (above 95%) and the low specific heritability. Investigation of heterosis phenomenon in the studied of crosses showed the largest of dominance of variance in control of these traits.
Conclusion: The results of components of genetic variance and heterosis indicate role of non-additive gene in controlling nutritional value, physical and yield traits. Therefore, the best breeding program was using of heterosis and hybridization method in this study. The results of heterosis showed that for simultaneous breeding of traits such as Fe, Zn and protein along with increase percentage of unbroken rice, milling recovery, grain length and yield and reduction of chalkiness percentage of grain and percentage of broken rice can be used Sepidrud × Onda, Amol2 × Gharib, Amol2 × Fajr, Abji Bojj × Fajr, Musa-Tarom × Onda and Sadri × Onda crosses.

کلیدواژه‌ها [English]

  • gene effect
  • grain nutritional value
  • hybrid rice
  • yield
  • heterosis

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پژوهش‌های تولید گیاهی
دوره 27، شماره 1
اردیبهشت 1399
صفحه 143-163

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