文档介绍：BY
Niu Yingze
(牛应泽)
Dept. of Plant Breeding and Seed Engineering
CHAPTER 14
QUALITY BREEDING
品质育种
The Crop Quality
Nutritive Quality (Protein, amino acid, fatty acid, ……)
Processing Quality (Milling, baking, toasting, cooking, frying …)
Commercial Quality (External appearance, taste, ……)
The Significance of Crop Quality
Meet the development of living standards
Meet the requirement of market for agricultural products
Increase of economical profits in agriculture production and of the e of farmers
§1 Quality Characters in Main Crops 主要作物的品质性状
Wheat
(1)Main Quality Traits
Protein content ( >13%)
Gluten content 面筋(湿,>30%) Mainly glutenin
Special-use requirement
Bread quality (steamed bread, roasted bread)
Noodle quality
Biscuit quality (protein<13%)
Soft Wheat 软粒小麦 Lower quality
Durum Wheat 硬粒小麦 Higher quality
(2) ics of Quality Traits in Wheat p260
Protein content Polygene, additive action
Glutenin content (麦谷蛋白)a few individual genes
2. Rice
(1)Main Quality Traits p. 162, tab. 14-3
Milling quality
Milling rate; whole rice rate, ……
Cooking quality:
Starch constituents and content ; taste,
Nutritive quality: protein content 8-9%
Special rice: waxy rice; black rice, red rice, ……
(2) ics of Quality Traits:
A. Waxy rice single, recessive gene
B. Protein content polygenes, additive action
C. Fragrance smell single, recessive
3. Maize
(1)Main Quality Traits
Normal maize
Protein content ±10%
Amino acid constituents
High lycine acid 赖氨酸 content > 3-4%
Sweet maize/ultra-sweet maize
Sugar content 10-15%
Oil maize
High Oil content: large embryo
(2) ics of Quality Traits:
A. Lycine content single recessive genes : o2(opaque-2 _), fl2(floury-2),
B. Protein content polygenes, additive action
C. Sweetness gene single, recessive, shsh
D. Waxy maize single, recessive gene, wxwx
E. Oil content polygenes, additive, pollen effect
4. Rapeseed
(1) Main Quality Traits
Oil content 30-50%; ultra-high >47%
Fatty acids profile
oleic acid 18:1