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A study on the nature of gene action in the inheritance of some cooking and eating quality characters in rice (Oryza sativa L.)

El Abd A.B., El Hissewy A.A., El Agamy A.I., Shafey Sh. A.. 2002. A study on the nature of gene action in the inheritance of some cooking and eating quality characters in rice (Oryza sativa L.). In : Rice genetic resources and breeding for Europe and other temperate areas : proceedings of Eurorice 2001 Symposium, Cirad, Ird, Ksau, Krasnodar Territory, Vniirisa, September, 3-8, 2001, Krasnodar, Russia. CIRAD, IRD, KSAU, Krasnodar. Montpellier : CIRAD ISBN 2-87614-504-9 Eurorice 2001 Symposium, Krasnodar, Russie, 3 September 2001/8 September 2001.

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Abstract : The present investigation was carried out at Rice Research and Training Center (RRTC), Sakha, Kafr El-Sheikh, Egypt during 1996, 1997 and 1998 rice growing seasons. Six populations P1, P2, F1, BC1, BC2 and F2 of three rice crosses namely, Giza 178 x Egyptian Yasmin, Giza 177 x UPR 82-1-7 and IET 1444 x Pusa Basmati 1 were utilized to study the inheritance of some cooking and eating quality characters i. e., kernel elongation, gel consistency, gelatinization temperature and amylose content %. The results indicated inadequace of additive-dominance model in the three studied crosses for these traits. Additive, dominance effects and additive x additive, additive x dominance and dominance x dominance types of gene interactions were played an important role in the inheritance of kernel elongation, gelatinization temperature, gel consistency and amylose content % characters according to the cross itself. Gelatinization temperature, gel consistency and amylose content % were governed by one to two pairs of gene suggesting a very slight difference between the genes controlling these traits in the parents used. On the other hand, kernel elongation character was governed by a large number of pairs of genes acting as a quantitative character. (Résumé d'auteur)

Mots-clés Agrovoc : Oryza, Hérédité, Qualité, riz, Produit alimentaire, Propriété physicochimique, Gène

Mots-clés complémentaires : Qualité culinaire

Classification Agris : Q01 - Food science and technology
F30 - Plant genetics and breeding

Auteurs et affiliations

  • El Abd A.B., Field Crops Research Institute (EGY)
  • El Hissewy A.A., Field Crops Research Institute (EGY)
  • El Agamy A.I., Al-Azhar University (EGY)
  • Shafey Sh. A., Al-Azhar University (EGY)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/510148/)

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