{"created":"2023-05-15T13:37:37.967332+00:00","id":1297,"links":{},"metadata":{"_buckets":{"deposit":"32a21ae8-13df-4f44-ae94-c49b2a0e6d1a"},"_deposit":{"created_by":12,"id":"1297","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1297"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001297","sets":["87:597:592:126:191"]},"author_link":["1345","2769","1230"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"62","bibliographicPageStart":"37","bibliographicVolumeNumber":"115","bibliographic_titles":[{"bibliographic_title":"東北農業研究センター研究報告"},{"bibliographic_title":"Bulletin of TOHOKU Agricultural Research Center","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Combining ability variances and effects, we investigated narrow sense heritabilities and heterosis for wheat bread-making quality and barley pearled grain quality in F_1s(F_2 seeds) of 6x6 and 9x9 complete diallel crosses of wheat and a 5x5 complete diallel cross of barley. In wheat, general combining ability (GCA) variances were significant in most bread-making traits. In contrast, specific combining ability (SCA) variances were not significant, except some traits of flour protein content, mixogram results (Ab, D, A), dough handling score and crumb color of bread-making quality, and the like. GCA : SCA (GCA variance/SCA variance) was greater than 2 in most bread-making traits. Therefore, the importance of additive gene effect was indicated in their inheritance. Varieties \"Palo Duro\", \"Recital\", \"Haruibuki\" and \"Tohoku 221\" with high molecular glutenin subunits 5+10 showed excellent effects of GCA in farinogram results (DT, Stab, VV) or mixogram results (D, A). Moreover, \"Haruibuki\" and \"Tohoku 221\" showed excellent effects of GCA in bread-making qualities. Narrow sense heritability was high in the flour yield, flour protein content, sedimentation value, farinogram results (DT, VV), mixogram results (Ab, D, A) and water absorption score of bread-making quality (0.71～0.88), and also was moderately high in the bread-making quality score (0.66). Mid-parent heterosis (MPH) was particularly high in farinogram characteristics, except Ab. In barley, GCA variances were significant in most pearling quality traits, but SCA variances were not significant in any traits. GCA : SCA was greater than 4 in all traits, and the importance of additive gene effect in their inheritance was suggested. Variety \"Shinjuboshi\" showed the best effects of GCA in the important traits such as pearling time, pearled barley whiteness and boiled barley whiteness. Narrow sense heritability was high in pearled grain whiteness, L^* of pearled grains, boiled grain whiteness and paste whiteness (0.81～0.89). MPH was high in pearling time and pearled grain whiteness.\n","subitem_description_type":"Abstract"},{"subitem_description":"品質特性が異なる小麦・大麦の品種・系統を用いて完全ダイアレル交配 (小麦 6×6、9×9、大麦 5×5) を行い、F_1(F_2種子) における小麦製パン特性および大麦精麦特性の一般組合せ能力 (GCA)、特定組合せ能力 (SCA)、狭義の遺伝率およびヘテロシスを調査した。小麦の製パン特性においては、GCA分散はほとんどの特性で有意であった。一方、SCA分散は小麦粉蛋白含量、ミキソグラム特性などは有意であったが、多くの特性は有意でなかった。GCA : SCA (GCA分散/SCA分散) はほとんどの特性で2以上の高い比率を示し、相加的遺伝子効果の方が非相加的遺伝子効果より非常に大きかった。高分子量グルテニンサブユニット5+10を持つ「Palo Duro」、「Recital」、「ハルイブキ」および「東北221号」はファリノグラムまたはミキソグラム特性で優れたGCA効果を示した。また、「ハルイブキ」と「東北221号」は製パン適性各特性のGCA効果も高かった。狭義の遺伝率は製粉歩留、小麦粉蛋白含量、セディメンテーション値、ファリノグラムのDTとVV、ミキソグラム特性で0.71～0.88と高く、パン総合評価点も0.66とやや高かった。ヘテロシスは6×6 ダイアレル交配のファリノグラム特性で特に大きかった。　大麦の精麦特性では、GCA分散はほとんどの特性で有意であったが、SCA分散は有意な特性はなかった。GCA : SCAはすべての特性で4以上を示し、相加的遺伝子効果の重要性が示唆された。「シンジュボシ」は搗精時間、搗精白度、炊飯白度などの特性で最も優れたGCA効果を示した。狭義の遺伝率は搗精白度、精麦のL^*、炊飯白度および糊白度で0.81～0.89と高かった。ヘテロシスの程度は搗精時間、搗精白度で大きかった。\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001264","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業・食品産業技術総合研究機構 東北農業研究センター"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001264","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-3379","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉川, 亮"},{"creatorName":"ヨシカワ, リヨウ","creatorNameLang":"ja-Kana"},{"creatorName":"YOSHIKAWA, Ryo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2769","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40355293","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40355293"}]},{"creatorNames":[{"creatorName":"中村, 和弘"},{"creatorName":"ナカムラ, カズヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAMURA, Kazuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1230","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50355294","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50355294"},{"nameIdentifier":"kznaka","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/kznaka"}]},{"creatorNames":[{"creatorName":"伊藤, 美環子"},{"creatorName":"イトウ, ミワコ","creatorNameLang":"ja-Kana"},{"creatorName":"ITO, Miwako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1345","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"60355295","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60355295"},{"nameIdentifier":"ponponpon","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/ponponpon"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-11"}],"displaytype":"detail","filename":"tarc_report_No115p37-62p.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"tarc_report_No115p37-62p.pdf","url":"https://repository.naro.go.jp/record/1297/files/tarc_report_No115p37-62p.pdf"},"version_id":"4dc2b0df-1376-4bfd-b893-d5b045de2b7d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小麦","subitem_subject_scheme":"Other"},{"subitem_subject":"大麦","subitem_subject_scheme":"Other"},{"subitem_subject":"育種","subitem_subject_scheme":"Other"},{"subitem_subject":"一般組合せ能力","subitem_subject_scheme":"Other"},{"subitem_subject":"特定組合せ能力","subitem_subject_scheme":"Other"},{"subitem_subject":"相加的遺伝子効果","subitem_subject_scheme":"Other"},{"subitem_subject":"狭義の遺伝率","subitem_subject_scheme":"Other"},{"subitem_subject":"ヘテロシス","subitem_subject_scheme":"Other"},{"subitem_subject":"製パン適性","subitem_subject_scheme":"Other"},{"subitem_subject":"精麦適性","subitem_subject_scheme":"Other"},{"subitem_subject":"Wheat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Barley","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Breeding","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"General combining ability","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Specific combining ability","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Additive gene effect","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Narrow sense heritability","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Heterosis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread-making quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Pearled barley quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ダイアレル交配による小麦製パン特性および大麦精麦特性の組合せ能力とヘテロシス","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ダイアレル交配による小麦製パン特性および大麦精麦特性の組合せ能力とヘテロシス"},{"subitem_title":"Combining Ability and Heterosis in Diallel Crosses for Bread-making Qualities in Wheat and Pearled Grain Qualities in Barley","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["191"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"1297","relation_version_is_last":true,"title":["ダイアレル交配による小麦製パン特性および大麦精麦特性の組合せ能力とヘテロシス"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T23:15:10.839802+00:00"}