Higher Temperatures during Grain Filling Affect Grain Chalkiness and Rice Nutrient Contents

High temperature effects attributable to climate change can affect rice quality. The chalky area of grains is often used evaluate grain starch quality, but the overall effect high temperatures on chalkiness and nutrient quality has not been fully clarified. Thus, in this study, we assessed weight, chalkiness, contents. Rice were classified into four groups basis scanned images: P (0%), S (0–15%), M (15–40%), L (≥40%). Then, amylose, protein mineral concentrations each classification. during filling markedly decreased weight amylose content milled increased as well most minerals. There significant negative correlations between contents both weights rice. These results indicate that increases areas due also increase