Mecanismos genéticos de resistencia al tizón de la hoja (Turcicum) en el maíz tempranero de calidad con provitamina A
DOI:
https://doi.org/10.21704/pja.v8i2.2172Palabras clave:
Habilidad combinatoria, desnutrición, rendimiento de grano, triptófano, resistencia a enfermedades, provitamina A.Resumen
El maíz proteico de calidad con provitamina A (PVA-QPM), como maíz básico rentable con capacidad nutricional mejorada, tiene el potencial de hacer frente a la malnutrición en las comunidades rurales del África Sub-Sahariana. Por ello, se tuvo como objetivo identificar híbridos y líneas de PVA-QPM de maduración temprana resistentes al tizón de la hoja del Turcicum (TLB) y con una calidad del grano y un rendimiento prometedores. Entre los híbridos de PVA-QPM seleccionados existen importantes diferencias, destacando cinco híbridos -TZEIORQ 11 × TZEIORQ 20, TZEIORQ 11 × TZEIORQ 24, TZEIORQ 20 × TZEIORQ 24, TZEIORQ 22× TZEIORQ 42 y TZEIORQ 24 × TZEIORQ 42- con un rendimiento medio de 6.91 t.ha-1. Las razas TZEQI 82 y TZEIORQ 69 mostraron unos índices de enfermedad notablemente bajos. Las razas TZEIORQ 2, TZEIORQ 11, TZEIORQ 20 y TZEIORQ 70 presentaron características excepcionales. La existencia de cuadrados medios significativos en la aptitud de combinación específica (ACE) y de la habilidad combinatoria general (HCG) para todos los caracteres sugiere que las variaciones genéticas que rigen estos caracteres están influidas principalmente por efectos aditivos. Los estudios genéticos realizados sobre diversos caracteres, excepto la resistencia al TLB, han indicado un impacto positivo y significativo sobre la HCG. En los veintidós cruces seleccionados se observaron elevadas varianzas ACE para todos los caracteres. Estos resultados confirman que los métodos tradicionales de mejora genética pueden aumentar la resistencia del maíz a la enfermedad TLB y desarrollar nuevos cultivares con alta resistencia a la enfermedad, calidad del grano y rendimiento.
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Derechos de autor 2024 Sunday Ayodele IGE, Micheal Segun AFOLABI, Bashir Omolaran BELLO
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
