（毕业论文 字数：9385 页数：22）摘 要：本研究以8个糯玉米自交系为亲本，按照双列杂交GriffingⅣ配制了28个组合，进行了雄穗主轴长度和分枝数2个性状与主要品质性状的遗传相关性分析和配合力效应及相应的遗传参数的研究。研究结果表明：（1）雄穗分枝数与支链淀粉呈显著负相关（-0.44038*），支链淀粉与雄穗长度呈极显著正相关（0.55459**）。（2）雄穗分枝数负向总配合力效应最高的是N7×N23，而雄穗长度总配合力效应最高的是N7×N28；（3）雄穗长度和分枝数的广义遗传力都较低分别为66.03%，60.25%；从狭义遗传力是雄穗长度较高为57.87%，而雄穗分枝数较低为31.28%，这说明雄穗长度在早代进行选择较好，而雄穗分枝数应在晚代选择为好；（4）适度增长雄穗主轴长，减少雄穗分枝数，有助于提高糯玉米支链淀粉的含量。

关键词： 糯玉米 配合力 雄穗性状 遗传参数 遗传相关性

Abstract:Eight inbred lines of waxy corn according to the Griffing diallel method Ⅳwere designed experiment and 28 hybrid combination. The combining ability effect and genetic parameters of tassel length and tassel branch number were studied, and the genetic correlation between tassel traits and main qualitative Traits were also studied. The results shown as follow: (1)negative significant correlation was found between tassel branch number and amylopectin content(-0.44038*); there was very significant positive correlation between tassel length and amylopectin content(0.55459**). (2)The analysis of combining ability effect shown that N7×N23 had the highest negative value of TCA on tassel branch number, N7×N28 had the highest positive value of TCA on tassel length. (3)The generalized heritability was low both on tassel length and tassel branch number were 66.03%and 60.25%; The narrow heritability valueof tassel length was 57.87% higher than tassel branch number was 31.28%. It shown that the tassel length had better choose effect in low generation, and tassel branch number had better choose effect in late generation. (4)Moderately increase the tassel length, reduce the tassel branch number, could improve the amylopeatin content of waxy corn.
Key words:Waxy corn; Combining ability; Genetic parameters; Genetic correlation; Tassel traits

目　　　　录
1 前言 1
2　实验材料与研究方法 2
2.1　实验材料 2
2.2　田间试验方法 2
2.3　雄穗长和分枝数测定 2
2.4　营养品质的测定 2
2.5　支链淀粉的测定方法 3
2.6　统计方法 3
3　结果与分析 3
3.1　雄穗性状与主要品质性状间相关性 3
3.2　配合力分析 4
3.2.1　配合力方差分析 4
3.2.2　一般配合力效应分析 5
3.2.3　特殊配合力效应分析 6
3.2.4　总配合力的效应分析 7
3.3　雄穗性状遗传参数分析 8
4　结论与讨论 9
参考文献 11
Abstract 12
附表 13
仲恺农业工程学院毕业论文(设计)成绩评定表 17

1　前言
糯玉米，亦称蜡质型玉米或粘玉米。糯玉米淀粉比之普通玉米易于消化，消化率为85％，比普通玉米高l6个百分点，鲜嫩糯玉米所具有的独特风味更为人们所喜爱[1]。其用途主要用作鲜食或加工各种玉米食品。所谓鲜食型玉米是指食用或加工其青嫩果穗的玉米，又称菜用玉米、果蔬玉米或餐桌型玉米。糯玉米具有鲜食青穗、速冻保鲜、加工罐头、制作食品、饲料加工等多种开发利用用途[2]。其特点是煮熟后柔软细嫩、甜粘清香、皮薄无渣、口感好、营养丰富、具有特殊的玉米香味，符合我国人民的口味和生活习惯，老幼皆宜，加之采收贮藏期较长，因而深受广大群众的欢迎和喜爱[3-5]。