Rice fragrant and soft rice variety selecting and culturing method

Abstract

The invention discloses a rice fragrant and soft rice variety selecting and culturing method and belongs to the technical field of rice breeding. According to the method, a japonica rice soft rice material and a japonica rice high-yield fragrant rice material are hybridized, a hybrid generation F1 is obtained, a generation F2 is obtained through selfing of the generation F1, seeds of single plants of the F2 generation are ground into unpolished rice, seeds with the endosperm appearance in a cloud shape are selected out, and each seed is cut into two halves with a blade, wherein one half does not contain the endosperm, and the endosperm is completely maintained on the other half seeds; whether the half seeds which do not contain the endosperm are fragrant or not are tasted, if the half seeds which do not contain the endosperm are fragrant, the other half seed individuals which correspond to the half seeds which are fragrant and have the complete endosperm maintained are sown, and the rice fragrant and soft rice variety is obtained through 5-6 times of adding generation. According to the method, only the fragrant seed individuals with the endosperm appearance in the cloud shape are maintained to carry out adding generation, the rest of seeds are eliminated, and the method is ingenious, easy and convenient to implement, capable of saving breeding cost and high in breeding efficiency.

Description

technical field [0001] The invention belongs to the technical field of rice breeding. Background technique [0002] In the process of rice breeding, two parents are used to cross each other, and many types will be separated from the offspring. If in cross F 2 The type required by the breeding target can be determined in just one generation, and the breeding efficiency will be greatly improved. The amylose content of rice endosperm is the main factor affecting the quality of rice. The amylose content is between 5% and 14%. This type of rice is called soft rice. Soft rice has the characteristics of soft rice, oily and shiny appearance, no retrogradation when cold, and excellent eating quality. The material whose amylose content of japonica rice is between 5% and 14% is called japonica soft rice material. [0003] In the japonica rice area of ​​the Yunnan Plateau, due to the high altitude and the low boiling point of water, the japonica rice is generally hard, so soft rice ...

AI Technical Summary

Problems solved by technology

[0006] In the process of breeding japonica fragrant soft rice varieties, the Grain Crop Research Institute of Yunnan Academy of Agricultural Sciences selected japonica soft rice materials and japonica high-y