水稻垩白形成机制的研究进展

Research Progress on Chalkiness Formation Mechanism in Rice

垩白是评价水稻外观品质的重要指标之一,是一种严重影响稻米碾磨、外观及食味品质的不良性状,对水稻的市场价值评估起到重要作用。本研究主要总结了水稻垩白的形成受生理机制、遗传机制和环境因素的影响,同时指出目前育种工作中改良垩白性状所存在的难点问题,并根据目前的研究成果与相关技术的发展,提出一些改良意见,为优质稻米的生产提供一定的研究基础。

Chalkiness is one of the important indexes to evaluate the appearance quality of rice.It is a bad character that seriously affects the grinding,appearance and taste quality of rice,and plays an important role in the market value evaluation of rice.This paper summarized the effects of environmental factors,physiological mechanisms and genetic mechanisms on the formation of chalkiness in rice,and pointed out the difficulties existing in the improvement of chalkiness in rice breeding.Based on the current research results and the development of related technologies,some suggestions for improvement were put forward to provide a certain research basis for the production of high-quality rice.