《植物育种学》课程教学资源（PPT课件讲稿，英文版）CHAPTER 14 QUALITY BREEDING

CHAPTER 1 UALITY BREEDING 品质育种 BY iu Yingz 应泽 Dept of Plant Breeding and Seed Engineering

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 income of farmers

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 income of farmers

8 1 Quality Characters in Main Crops主要作物的品质性状 1. heat (1) Main Quality Traits Protein content(>13%0) 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 ligher quality

§1 Quality Characters in Main Crops 主要作物的品质性状 1. 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) Genetics of Quality Traits in Wheat p260 Protein content Polygene, additive action Glutenin content(麦谷蛋白) a few individual genes

(2) Genetics 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. 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) Genetics of Quality Traits: A. Waxy rice single, recessive gene B Protein content polygenes, additive action C. Fragrance smell single, recessive

(2) Genetics 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

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) Genetics of Quality Traits: A. Lycine content single recessive genes: 02opaque-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

(2) Genetics 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 acid18:1油酸 20% high >60%o linoleic acid18:2亚油酸15% high >20%o linolenic acid18:3亚麻酸9% low 55% Yellow seed high oil content >40%

4. Rapeseed (1) Main Quality Traits • Oil content 30-50%; ultra-high >47% • Fatty acids profile oleic acid 18:1 油酸 20% high >60% linoleic acid 18:2 亚油酸 15% high >20% linolenic acid 18:3 亚麻酸 9% low 55% • Yellow seed high oil content >40%

Meal(cake) quality protein content±40% glucosinolate硫代葡萄糖苷100-20umol/g Double low(00)rapeseed(Canola) Low erucic acid <1% Low glucosinolate <30 umol/g meal Industrious quality high erucic acid 55% short carbon chain 12-14c chain

• Meal (cake) quality protein content ±40% glucosinolate 硫代葡萄糖苷 100-120umol/g • Double low (00) rapeseed (Canola) Low erucic acid <1% Low glucosinolate <30 umol/g meal • Industrious quality high erucic acid 55% short carbon chain 12-14 C chain