稻米垩白的形成及其调控

Chalkiness Formation in Rice Kernel and Its Regulation

就稻米垩白形成的物理和化学特性、细胞学特点、垩白形成与“源—库”关系以及影响垩白形成的诸多因素进行了综述 ,指出了目前相关研究领域中存在的问题和今后的发展趋势 ,提出了将现代试验设计和电子计算机技术引入垩白形成机理的研究以全面定量地考察垩白形成及其影响因素之间的关系 ,综合遗传和非遗传措施 。

Physical and chemical properties and cellular features of chalkiness formation as well as the factors influencing chalkiness formation including source sink relation are reviewed Problems in the fields related to present research and the development trends in this research area are also presented Methods of modern experimental design and computer technology are suggested to be introduced into studying the mechanism of chalkiness formation as to reveal the quantative relation between chalkiness formation and its influencing factors Combined genetic and non genetic measures are recommended to improve rice grain quality by reducing chalkiness