水稻垩白相关基因及其功能的研究进展

Progresses of Rice Chalkiness Related Genes and Their Functions

水稻是我国最重要的粮食作物之一,高垩白性状严重降低了稻米的食用与加工品质。水稻的垩白性状主要由遗传控制,并受环境因素的影响。降低稻米的垩白含量是水稻育种改良的重要目标。近年来,研究者们揭示了多个与垩白相关的遗传学机制。本文从能量产生、能量物质分配、淀粉合成和淀粉体堆积结构等途径综述了水稻垩白性状相关基因及其遗传特性的最新研究进展,从而为水稻垩白形成的机理研究与稻米品质遗传改良提供参考。

Rice is one of the most important food crops in China, whereas the eating and processing quality of rice are seriously compromised by high chalkiness. Rice chalkiness is mainly controlled by heredity but also affected by environmental factors. Reducing rice chalkiness content is an important goal for rice breeding. In recent years, a large number of genetic mechanisms related to chalkiness has been discovered by researchers. The nearest research progress of genes related to rice chalkiness and their genetic characteristics in recent years was reviewed from pathways of energy production, energy material distribution,starch synthesis and amyloplast accumulation structure in the paper, thus providing a reference for mechanism study of rice chalkiness formation and genetic improvement of rice quality.