摘要： 为提高育种效率，测试、评价育成自交系以及国内外优良种质的育种潜力，对加速育成产业化性能优异品种至关重要。选用江苏沿江农科所、江苏省农科院以及国内其他单位育成的优良自交系15个（含热带种质改良材料3个），采用NCⅡ交配设计方法，按被测系组10个、测验种组5个，配制成50个F₁杂交种，在江苏南通春秋播两季针对6个鲜食品质构成性状进行了一般配合力和特殊配合力分析，评价了这些自交系各性状的遗传特性、配合力特征与育种潜力。结果表明，自交系间杂种F₁感观品质、气味风味、糯（甜）性、柔嫩性、皮薄厚5个性状的变异中，非加性遗传方差大于加性遗传方差；色泽性状的变异中，加性遗传方差大于非加性遗传方差。感观品质性状一般配合力好的自交系，测验种上春秋播皆是C3，被测系上S3、S2春播最好，S8秋播最好；气味、风味性状春播C1最好，秋播C2最好，被测系春秋播皆以S9最好；色泽性状春播以C1最好，秋播以C2最好，被测系春播以S8、S10最好，秋播以S10最好；柔嫩性性状春播以C2、C4最好，秋播以C2最好，而被测系春播以S9最好，S8其次，秋播以S8、S9、S10最好；皮薄厚性状C1春秋播均为最好，S8春秋播最好，春播S9、S3、S2较好，秋播S10较好。由于多数性状为非加性遗传为主控制，因而基于特殊配合力的优良组合各性状依次为：感观品质S5×C4、S1×C4等；气味、风味S9×C3、S5×C4、S10×C2、S9×C1等；色泽S5×C1、S10×C3、S3×C2、S3×C3、S4×C3等；柔嫩性S9×C3、S7×C4、S9×C2等；皮薄厚S7×C4、S4×C5、S1×C2等优良组合。试验还表明，糯（甜）性性状糯性与甜度需分开赋值才更有利于其评价与育种改良；本生态区蒸煮品质秋播优于春播。

关键词: 糯玉米, 自交系, 鲜食品质, 构成性状, 育种潜力

Abstract: In order to improve breeding efficiency,it is essential to test and evaluate the breeding potential of the bred-inbred lines and foreign elite germplasms,which might accelerate the breeding of the excellent varieties. In this study,the 15 elite inbred lines(including 3 tropical improved germplasms) were used to evaluate the general combining ability and specific combining ability of the six constituting traits of fresh edible quality of waxy maize,using NCⅡ mating design method with 10 inbred lines designed as measured lines and 5 lines as testers. 50 hybrids were produced with these 15 inbred lines to evaluate the characteristics of genetics and combining ability,and breeding potential of each trait of all tested inbred lines. The results showed that,the non-additive genetic variance was greater than additive genetic variance in terms of the variations of organoleptic quality,odor flavor,glutinous(sweet) characteristics,tenderness and thin thickness;and for the color variation,the additive genetic variance was greater than the non-additive genetic variance. Elite inbred lines with high general combining ability of organoleptic quality was C3,S3 and S2 sowed in Spring,and S8 sowed in Autumn;for the odor and flavor traits,C1 was best sowed in Spring,C2 preferably sowed in autumn,and the measured line of S9 was the best both sowed in Spring and Autumn;for the color,C1 was the best line sowed in Spring,C2 sowed in Autumn,and the measured lines of S8 and S10 were the best lines sowed in Spring,S10 sowed in Autumn was best;for tenderness,C2 and C4 exhibited best in Spring,C2 in autumn,and the measured line of S9 was the best in Spring with S8 secondly,and excellent lines sowed in Autumn were S8,S9 and S10;for the thin thick,C1 and S8 exhibited best in Spring and Autumn,S9,S3 and S2 were good lines sowed in Spring,and S10 in Autumn. Since the majority of the tested traits were mainly controlled by non-additive genetic effects,and thus based on the excellent specific combining ability of all traits,S5×C4,S1×C4 and so on were excellent combinations for organoleptic quality,S9×C3,S5×C4,S10×C2,S9×C1 and so on for odor and flavor,S5×C1,S10×C3,S3×C2,S3×C3,S4×C3 and so on for color,S9×C3,S7×C4,S9×C2 and so on for tenderness,and S7×C4,S4×C5,S1×C2 and so on for thin thick. The results also showed that separate assignment for glutinous and sweetness of the waxy maize was more conducive for variety evaluation and improvement,cooking quality of inbred lines sowed in Autumn was better than those sowed in Spring in locally ecological zones.

Key words: Waxy maize, Inbred lines, Fresh edible quality, Constituting trait, Breeding potentia

中图分类号: 

• S513.03