Genetic Quality Improvement of Brewing Sorghum in China: Research Progress

doi:10.11923/j.issn.2095-4050.cjas18030019

Journal of Agriculture ›› 2019, Vol. 9 ›› Issue (3): 21-25.doi: 10.11923/j.issn.2095-4050.cjas18030019

Received:2018-03-19 Revised:2018-09-04 Accepted:2018-09-18 Online:2019-03-20 Published:2019-03-20

Abstract

Abstract: To enhance the genetic improvement level of brewing sorghum and the role of brewing sorghum in optimizing planting structure, we summarized the research progress and industrial development of genetic quality improvement of brewing sorghum since 1980s. Although there are extensive genetic researches on brewing sorghum concerning grain protein, lysine and tannin content, variety improvement and combining ability and gene effect of grain quality traits, the study on the correlation between brewing sorghum quality and liquor quality is insufficient; sorghum varieties suitable for mechanized yield are far from demand, and the native varieties are still used in some areas, which have low and unstable yield and seriously affect the development of brewing sorghum industry. We suggest to strengthen the breeding of brewing sorghum varieties suitable for mechanization production, improve the production level of sorghum; cooperate with brewing enterprises, carry out in-depth research on the correlation between sorghum grain quality and liquor quality to reveal the intrinsic nature, and develop brewing sorghum industry through genetic improvement.

References

[1] 吕富堂,韩爱清,杜秀兰等.建国以来中国高粱发展历程及发展趋势[J].山西农业科学.2002, 30(3): 20-24.
[2] 张文毅, S赵金林.中国高粱生产的发展趋向. 辽宁农业科学, 1985,5：1-3．
[3] 朱志华, 李为喜, 刘　方, 等,高粱种质资源主要品质性状鉴定与评价[J].植物遗传资源学报,2003 , 4(4) 326 -330.
[4] 张桂香,史红梅,李爱军．高粱高淀粉基础材料的筛选及评价[J].作物杂志,2009,1：97 - 99.
[5] 阎淑华,中国高粱部分种质资源主要品质性状的分析研究[J]. 国外农学-杂粮作物,1994,04: 29-31.
[6] 高鹏,程庆军,田承华,等,高粱籽粒品质性状杂种优势及相关分析[J].农学学报2017, 7(2): 6 -10
[7] 王志广,赵颖华 ,中国高粱品种资源籽粒品质性状的分析研究[J].辽宁农业科学 ,1982,6: 13-16.
[8] 于纪珍,王瑞,詹鹏杰,等,中国主要高粱杂交种农艺及品质性状多样性分析[J].作物杂志,2017(5): 49-54.
[9] 孔令旗,张文毅．高粱籽粒直链淀粉和支链淀粉含量的基因效应分析[J]．作物学报, 1995,21(3): 319-323．
[10] 孔令旗, 张文毅,李振武．高粱籽粒淀粉含量的配合力与杂种优势分析[J].辽宁农业科学,1992, 1: 8-20.
[11] 程庆军,张福耀,赵威军,等,高淀粉高粱种质筛选及其研究利用[J]. 中国农学通报2010, 26(11): 103-106.
[12] 丁国祥, 曾庆曦,S陈国民,刘兴全,S曾富言．糯高粱杂1代酿酒品质性状的研究[J].西南农业大学学报,1997, 19(1): 63-65.
[13] 张文毅．高粱籽粒品质的遗传改良．辽宁农业科学[J].1996,4：3~6．
[14] 孔令旗, 张文毅．高粱籽粒蛋白质、赖氨酸和单宁含量在不同环境中的遗传表现[J].辽宁农业科学,1988, 3: 18-22.
[15] 张文毅．高粱品质性状的遗传研究[J].辽宁农业科学,1980, (2): 37-43.
[16] 肖海军,张文毅．高粱籽粒蛋白质及其组份的遗传变异性[J].辽宁农业科学,1989, (2)：4-7.
[17] Collins F.C. Pickett, R.C.,SCombining Ability for Yield Protein and Lysine in an IncompleteDiallel of Sorghum bicolor (L) Moech . Crop Sci. 1972(12):5~6.
[18] 孔令旗,张文毅,李振武．高粱籽粒蛋白质及其组份的配合力与杂种优势分析[J].作物学报,1992, 18(5): 352-358.
[19] 赵婧,张福耀,詹鹏杰,等,高粱酿造品质性状配合力分析.中国农学通报[J].2011,27(33): 44-47.
[20] 宋高友,苏益民,陆伟.酒用高粱育种方向的探讨. 全国高粱学术论文研究会论文选编,1996,98～101.
[21] 魏新琦,朱建忠,宋其龙,等,泸州酿酒高粱产业的发展成效与主要经验[J].现代化农业,2015, (12): 27-29.
[22] 景小兰,柳青山,平俊爱,等,山西高粱产业发展趋势与对策[J].山西农业科学2014,42(6): 621-624.
[23] 彭秋,贵州酿造高粱育种现状、问题及对策[J].种子,2011,Vol.30(2):68-71.
[24] 张福耀,平俊爱,高粱的根本出路在于机械化[J]. 农业技术与装备,2012,10B:19-21.
[25] Yu Li, Cuizhen Li, Genetic contribution of Chinese landraces to the development of sorghum hybrids[J].1998, Euphtica 102:47-55.
[26] 王瑞,王金胜,张福耀,等,1970S-2000S中国高粱杂交种亲本遗传距离演变的SSR分析[J].中国农业科学,2015,48(3):415-425.