甜玉米和糯玉米是一类淀粉合成途径不同基因发生突变导致籽粒中含有高可溶性糖或高支链淀粉的玉米,是我国、东南亚乃至世界上重要的人类直接食用的鲜食玉米类型,具有重要的育种与农业生产应用价值。本文综述了玉米甜、糯性状形成的生物化学基础,阐述了玉米甜、糯性状的隐性遗传特征,探讨了既甜又糯玉米(甜糯玉米)可行性,详细阐述了单果穗甜糯形成的遗传学基础与机制,并讨论了隐性性状遗传育种效率受限的原因,探讨了利用基因编辑技术进行隐性性状高效遗传改良上具有无需表型选择并克服连锁累赘的优势,解释了其具有育种效率高的遗传原因。本文为玉米甜、糯、甜糯性状育种提供了较全面的遗传基础机制参考,并为基因编辑新技术育种在此领域的应用进行了探讨。
英文摘要:
Sweet or waxy maize is a kind of corn, which contain high soluble sugar or amylopectin, resulted from null mutation happened within the specific gene in starch synthesis pathway. Fresh-table sweet and waxy maize are of great agronomical value because they are one of important food resource for east and southern-east Asia population. In this paper, the biochemical mechanism of sweet and waxy maize formation was reviewed. The recessive hereditary feature for both traits was elaborated. The feasibility of breeding for both sweet and waxy (sweet-waxy)maize varieties was discussed. The genetic mechanism of the sweet-waxy corn formation in one ear was elaborated. Meanwhile, the reasonof low breeding efficiency for the recessive traitswasanalyzed and discussed. We also discussed the advantage of using gene editing techniques,which could help us to overcome linkage drag problem through bypassing gene introgression. In addition, we could breed for these recessive traits without the phenotypic selection. In this paper, the genetic basis for sweet and waxy maize breeding had been well characterized and the application of gene editing technology had been proposed.
查看全文
;
