Identification of heterotic combinations for paste viscosity properties of rice grain using GGE biplot method

Document Type : Research Paper

Authors

1 Research Assist. Prof., Dept. of Seed Improvement, Rice Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran

2 Prof., Dept. of Agronomy and Plant Breeding, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran

Abstract

GGE biplot method is one of the appropriate methods for analyzing the data with bilateral structure. In the present research, the GGE biplot model was used to identify promising heterotic crosses for paste viscosity parameters in rice (Oryza sativa L.) by using 8×8 full diallel progenies. In direct crosses, parents Deylamani, RI1843046, IR50 and RI184421 were identified as good general combiners for peak viscosity, while in reciprocal crosses, only parent RI184421 was the best combiner for this trait. The parents RI1843046 and RI184421 for breakdown viscosity property and the parents BC4, Deylamani and Tarommahalli for final viscosity parameter were identified as good general combiners in direct crosses, but RI1843046 was the best general combiner for both trait in reciprocal crosses. Although, the parents BC4 and RI184421 were respectively the best general combiners for setback viscosity in direct and reciprocal crosses, but the parent Deylamani was good general combiner for this trait in progenies of both cross. The results of this research showed that  the crosses RI1843046 × RI184472, RI184472 × Deylamani and Deylamani × IR50 for peak viscosity, RI1843046 × Line 23, RI184472 × Deylamani and RI184472 × Tarommohali for breakdown viscosity, RI1843046 × RI184472 and RI184421 × IR50 for final viscosity and BC4 × RI1843046 and Deylamani × Line 23 for setback viscosity were the best specific combiners. The good general combiners to organize a new population and the good specific combiners as the suitable heterotic combinations for producing the progenies with suitable paste viscosity properties are suggested. 

Keywords

References

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Cereal Research
Volume 6, Issue 3
December 2016
Pages 367-383

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