Abstract: Genetic analysis was conducted to characterize the cooking quality in indica hybrid rice by using a new genetic model for cereal seed based on the data obtained in incomplete diallel crosses with six male sterile lines (Zhenshan 97A etc.) and three restorer lines (Cezao 2-2 etc.). The results indicated that gel consistency (mm) was mainly controlled by maternal genetic effects, but also affected by seed genetic offects. Amylose content (%) and gelatinization temperature (alkali spreading score) were controlled only by seed direct dominant effects. Predicted genetic effects indicated that 26715 was better than other parents for making a good cooking quality cross.

Key words: Cooking quality, Indica rice, Seed and maternal genetic effects

摘要： 采用禾谷类作物种子数量性状平均数遗传模型，分析了以珍汕97A等6个籼型不育系与测早2-2等3个恢复系不完全双列杂交获得的籼稻稻米蒸煮品质资料，结果表明，胶稠度除了受制于种子遗传效应外，主要受母体遗传效应的影响，直链淀粉含量和糊化温度性状则主要受制于种子直接显性效应，遗传效应预测值表明在供试材料中26715等蒸煮品质性状较为理想的优良亲本，与其它亲本所配的组合具有较好的蒸者品质。

关键词: 蒸煮品质, 籼稻, 种子, 母体, 遗传效应