| In order to explore the genetic development of quality traits of fresh-eating waxy maize and to select high-quality waxy maize varieties,9 inbred lines with great genetic differences in agronomic traits were used as parents in this experiment.Griffing complete dillel cross test design method I was used to combine hybrids and perform genetic analysis and heterosis analysis on main agronomic traits and quality traits.The results are as follows :1.Genetic analysis and heterosis analysis of main agronomic traitsThe JN11 × JN101 combination was suitable for cultivating large-grain waxy corn varieties.The JN1 × JN71 combination was suitable for cultivating high-yield waxy corn varieties.The JN11 × JN81 combination was suitable for cultivating small cob varieties.And the JN11 × JN71 combination was suitable for cultivating dwarf and lodging resistant varieties.Based on the analysis of the effect value of the general combining ability of each trait,the hundred-seed weight of JN101 and JN121 were significantly higher than other lines,which can be used as large-grain and high-yielding parents for breeding.The cob weight of JN81 was small and the offsprings had the same effect.It was suitable as a parent for cultivating waxy corn varieties with light cobs.The plant and ear height of JN11 and JN101 were significantly lower than other lines,and they were suitable as parents for cultivating dwarf,low ear position and lodging resistant waxy corn varieties.The combination of female parent JN11 and male parent JN101,JN81 can obtain better waxy corn varieties;male parent JN131 and female parent JN81,JN91 can obtain better hybrids with better traits.The combining ability analysis showed that: JN101 and JN121 could be used as large-grain and high-yielding parents to breed hybrids.JN81 was suitable as a parent for cultivating waxy corn varieties with light cobs.JN11 and JN101 were suitable as parents for breeding waxy corn varieties with short stalk,low ear hight and lodging resistance.The heritability analysis showed that the heritability of hundred-seed weight was significantly higher than other traits,which was mainly affected by additive effects and less affected by external factors,and could be inherited more stably in the offspring.2.Quality traits determination and analysisThe HPLC method was used to determine the amino acid content of 9 waxy corn parental inbred lines.The results of the difference analysis showed that the differences between the parents were significant.The total free amino acid content and essential amino acid content of JN81 were significantly higher than other lines.Among the 18 free amino acids,the contents of ARG,ALA,PRO,LEU,and LYS have extremely significant differences.In the 81 combinations,the maximum free amino acid content was LEU,and the minimum was TRP.Among them,the coefficient of variation of HIS reached 75.15%,indicating that the difference in HIS content among the combinations was extremely significant.The coefficients of variation of ASP,GLY,VAL,PRO and LEU are 40%-50%,indicating that their contents were also extremely different in this test material.The remaining 12 kinds of amino acids had relatively small differences among the combinations.The national standard method was used to determine quality traits.Waxy corn has the highest crude starch content and significant difference in amylopectin content,followed by free amino acid content,moisture,protein content,and fat content.The skin residue rate and total soluble total sugar content are the lowest,indicating that each There are significant differences in quality traits among the tested parents.The coefficient of variation of fat content was significantly higher than that of other traits,indicating that the fat content of waxy corn varied greatly in different combinations.The coefficient of variation of starch content was relatively low,indicating that the starch content of each combination changes less.The coefficient of variation of moisture content was low,indicating that the moisture difference of waxy corn in the milk stage is small.The high coefficient of variation of protein content and free amino acid content indicates that these two traits were quite different in these 81 combinations.3.Correlation analysis and path analysis were carried out on free amino acid content and other quality traits,and second-order multiple regression analysis was carried out on free amino acid content and quality traits.The results showed that the content of free amino acids was extremely significantly positively correlated with protein content,glutamic acid content,and lysine content,and extremely significantly negatively correlated with moisture content and fat content.Amylopectin and crude starch had a greater impact on the content of amino acids.Then,the direct effects of protein and total soluble sugar were greater,and the indirect effects of water and glutamic acid are greater.While increasing the amino acid content,the amylopectin content was also significantly increased. |
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