Grain chalkiness is an important grain quality related to starch granules in the endosperm. A high percentage of grain chalkiness is a major problem because it diminishes grain quality in rice. Here, we report quantitative trait loci identification for grain chalkiness using high-throughput single nucleotide polymorphism genotyping of a chromosomal segment substitution line population in which ...

Chalkiness of rice impacts functionality, visual perception, and marketability. A study was initiated to compare chalkiness scores resulting from the current, manual Federal Grain Inspection Service (FGIS) method and newer, semi-automated, digitalimaging systems. Chalkiness of head rice was determined for one mediumand two long-grain cultivar lots using the FGIS method and two digital-imaging m...

China is the first country to use heterosis successfully for commercial rice production. This study compared the main quality characteristics (head rice rate, chalky rice rate, chalkiness degree, gel consistency, amylose content, and length-to-width ratio) of 635 rice varieties (not including upland and glutinous rice) released from 2000 to 2014 to establish the quality status and offer suggest...

BACKGROUND Chalkiness has a deleterious influence on rice appearance and milling quality. We identified a notched-belly mutant with a high percentage of white-belly, and thereby developed a novel comparison system that can minimize the influence of genetic background and growing conditions. Using this mutant, we examined the differences in chemical composition between chalky and translucent end...

Global warming affects not only rice yield but also grain quality. A better understanding of the effects of climate factors on rice quality provides information for new breeding strategies to develop varieties of rice adapted to a changing world. Chalkiness is a key trait of physical quality, and along with head rice yield, is used to determine the price of rice in all markets. In the present s...

The appearance quality of rice represent the primary concern consumers when choosing rice, as well a necessary condition for high-quality rice. In past, focus attention on was mainly chalkiness, and most previous reviews focused chalky phenotype while some more generalized chalkiness only indicator quality. This paper objectively analyses definitions interrelationships indicators at present sta...

Rice grain chalkiness is a highly complex trait involved in multiple metabolic pathways and controlled by polygenes and growth conditions. To uncover novel aspects of chalkiness formation, we performed an integrated profiling of gene activity in the developing grains of a notched-belly rice mutant. Using exhaustive tandem mass spectrometry-based shotgun proteomics and whole-genome RNA sequencin...

Rice chalkiness is one of the most important appearance quality traits and has a great impact on its processing quality, nutritional cooking, eating traits. It theoretical significance application value to clarify genetic mechanism rice chalkiness. To reveal relationship between OsAAP3 mutant shape, structure arrangement endosperm cells starch grains, which will lay foundation for further resea...

High-temperature stress degrades the grain quality of rice; nevertheless, the exogenous application of plant growth regulators (PGRs) might alleviate the negative effects of high temperatures. In the present study, we investigated the responses of rice grain quality to exogenously applied PGRs under high day temperatures (HDT) and high night temperatures (HNT) under controlled conditions. Four ...

Chalkiness is a key determinant that directly affects the appearance and cooking quality of rice grains. Previously, Floury endosperm 2 (FLO2) was reported to be involved in formation chalkiness; however, its regulation mechanism still unclear. Here, FLO2 interaction factor 3 (OsFIF3), bHLH transcription factor, identified analyzed Oryza sativa. A significant increase chalkiness observed OsFIF3...