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

CLC Number: 

• S513.03