The endosperm chalkiness in grains is one of the most important traits in rice grain qualities, and grain chalkiness directly determines grain quality and market price. Therefore, the endosperm chalkiness reduction is an important goal of breeding scientist in rice. However, little is known about the relationship of the formation of rice endosperm chalkiness and the morphological structure and development in fragrant japonica and conventional japonica varieties. In this study, we have mainly investigated the chalkiness characters such as degree of endosperm chalkiness (DEC), chalkiness rate (CR) and chalkiness area (CA) in 12 fragrant japonica varieties and 9 conventional japonica varieties. Furthermore, the endosperm structure and starch granules of rice grains were also observed with scanning electron microscope (SEM). The results indicated that the 21 varieties including the different fragrant japonica and conventional japonica varieties has a linear relationship between the DEC and the CR (P < 0.05). Among the fragrant japonica and conventional japonica varieties, the biggest difference is the CR, follow by CA and DEC. In addition, there is a certain correlation between the arrangement of endosperm cells, the distribution of starch granules and the occurrence of chalkiness characters in the different fragrant japonica and conventional japonica varieties. For the same fragrant japonica or conventional japonica variety, there is no significant difference between the starch granules from the transparent parts of chalkiness and non-chalky, while the starch granules of grains between chalky and non-chalky has obvious difference. Our results would provide important references for high quality rice breeding.
Rice (Oryza sativa L.) is considered as one of the most important food crops all over the world. Because of the improvement of the actual living standards, there is more and more demand for improved grain quality. Although, the grain quality is a very complex quantitative trait in rice, it has great scientific significance and practical application value for the improvement of the quality of rice grain using high and up to date techniques. Here, we focus on the new advances in the application of the genetic improvement of grain quality by high throughput sequencing, genomic editing, near infrared spectroscopy, scanning electron microscopy, and other new techniques. Simultaneously, the application prospects of these high and up to date techniques have also been expected in the genetic improvement of rice quality. Thus, this will provide important information for genetic improvement of grain quality in rice breeding.
Rice (Oryza sativa L.) is one of the most important food crops in the world, and the staple food for more than half of the world's population. Along with the sustained development of living standards, people's demand for high quality rice is increasing. As one of the types of cultivated rice, aromatic rice is preferred by most of the consumers because of its agreeable scent. With the rapid development of rice functional genomics and sequencing technology, great progress has been made in understanding the aroma gene in rice, and a series of functional markers has been developed for screening the aroma gene and breeding new rice varieties in recent years. This paper mainly reviews the progress in the genetic basis, gene function and regulation of the aroma gene, and the application of aroma gene functional markers in the genetic improvement and breeding of aromatic rice. Thus, it provides important references for the cultivation of new varieties of aromatic rice.
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