【摘要】 本文对四个主要麦芽品质性状——a-淀粉酶活力、麦芽汁粘度、麦芽汁色度和糖化力进行了杂种优势和相关分析.（1）相对优势结果表明,在84个组合次中,呈正向优势的46个,占54.76%,负向优势34个,占40.48%,无显性4个,占4.75%;（2）四个品质性状的中亲优势平均值分别为-6.117、-9.965、40.452和-0.545;a-淀粉酶活力和糖化力的超高亲优势分别为-14.578和-8.201,麦芽汁粘度和色度的超低亲优势分别为5.442和70.455.四个性状杂种优势的变异系数均很大.（3）麦芽汁色度的F₁对MP的回归系数（B）和相关系数（r）均达显著水平,分别为0.43和0.50;麦芽汁粘度的相关系数达显著水平,为-0.45,其余均未达显著水平;（4）除麦芽汁色度性状外,另三个性状的中亲优势、超亲优势和特殊配合力的相关均达显著或极显著水平.（5）四个麦芽品质性状间的相关结果表明,仅有a-淀粉酶活力和麦芽汁粘度间呈极显著负相关（r=-0.56）.最后,文章根据实验结果,就啤酒大麦麦芽品质改良的遗传育种及其杂种优势应用进行了初步讨论.更多还原

【Abstract】 An analysis of heterosis and correlation were carried out on four malt qualities. The results obtained were as follows. (1) Estimation of relativeheterosis about 84 crosses showed that 46 crosses were positive (54.76%), 34 crosses negative (40.48%) and 4 crosses non-dominant (4.76%). (2) Mean value of middle parent heterosis for four malt qualities was ,-6.117, - 9.965; 40.452 and -0.545 respectively. Higher parent heterosis for a-amylase activity and diastatic power was-14.578 and -8.201. Lower parent heterosis for wort viscosity and colour was 5.442 and 70,455 respectively. (3) Correlation and regression coefficients between F1 and MP was significant for wort colour (0.43 and 0.50 respectively). Only correlation coefficient was significant (-0.45) for wort viscosity, but not significant for other characters. (4) Except wort colour, three malt qualities had great relation between SCA and mid-or higher-parent heterosis. (5)a-amylase activity had significant negative relation with wort viscosity, but no relation with other characters. Finally, based on these results, implication of heterosis and genetics and breeding in the improvement of malt qualities were discussed.更多还原