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Abstract
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Article Information:
Feasibility of Utilization of Wild Rice (Oryza rufipogon Griff.) Genetic Diversity in Rice Breeding for High Yield
Dahui Huang, Gang Qin, Chi Liu, Zengfeng Ma, Yuexiong Zhang and Yong Yan
Corresponding Author: Dahui Huang
Submitted: January 12, 2013
Accepted: March 02, 2013
Published: May 05, 2013 |
Abstract:
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Common wild rice (Oryza rufipogon Griff.) is important to broaden the narrow genetic diversity of cultivated rice. To better understand the genetic variation, heritability and genetic correlations of agronomically important traits, 156 F2:3 families derived from the cross between rice (Oryza sativa) and wide rice (O. rufipogon Griff.) were evaluated under field conditions. The Analysis of Variance (AOV) indicated there was highly significant genetic variation between families for all the traits tested. Transgressive segregation was observed for most traits in the F2:3 families. Estimates of additive genetic Coefficient of Variation (CVA) ranged from 8.03 to 33.49. Except for empty grains per panicle, estimates of the narrow sense heritability (h2) of the other 7 traits were moderate to high (h2 = 0.42-0.90). The results suggested that genetic variation for these traits was largely controlled by additive genes. Association of grain yield per plant with filled grains per plant, grain per panicle, seed setting rate and 1000-grain weight was positive and significant. Overall, there was high genetic variation which promised high rate of arising elite transgressive individuals and moderate heritability for most traits in the populations tested. It is feasible and efficient to use wild rice abundant genetic diversity to develop rice cultivars for high yield.
Key words: Breeding, genetic variation, heritability, rice (Oryza sativa L.), wild rice (Oryza rufipogon Griff.), ,
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Cite this Reference:
Dahui Huang, Gang Qin, Chi Liu, Zengfeng Ma, Yuexiong Zhang and Yong Yan, . Feasibility of Utilization of Wild Rice (Oryza rufipogon Griff.) Genetic Diversity in Rice Breeding for High Yield. Advance Journal of Food Science and Technology, (05): 640-645.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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