title: [Current status and strategies for improvement of rice grain chalkiness].
abstract: This paper reviews the current status of correlation between rice chalkiness and other rice quality characters, formative mechanism, and classical and molecular genetics for rice chalkiness. The formation of rice chalkiness proves to be a complicated physiological process and tightly relate to "source-sink" of rice, dynamics of grain filing, biosynthesis and accumulation of starch in endosperm. Rice chalkiness is a complicated quantitative trait, which is controlled by maternal effects, endosperm effects, and cytoplasmic effects. There are some stable quantitative trait loci (QTL) for rice chalkiness on many rice chromosomes. Of them, three genes controlling rice chalkiness, which have an impact on starch synthesis, starch metabolism, and fruit development, have been cloned. But the manipulative network and formative mechanisms of rice chalkiness remain unclear. At present in breeding practice, decrease of rice chalkiness has become one of the main aims in rice quality breeding, especially for indica rice. The direction of genetic research and improvement strategy of rice chalkiness in future were discussed in this review.
authors: State Key Laboratory of Crop Genetics, Nanjing Agri-cultural University, Nanjing, China lijunzhzh@yahoo.com.cn
authors: Li-Jun
authors: LJ
authors: Zhou
authors: Ling
authors: L
authors: Jiang
authors: Hu-Qu
authors: HQ
authors: Zhai
authors: Jian-Min
authors: JM
authors: Wan
mesh_terms: D001947:Breeding / Q000379:methods*; D018744:DNA, Plant / Q000032:analysis; D002523:Edible Grain / Q000235:genetics*; D004777:Environment; D004843:Epistasis, Genetic; D018506:Gene Expression Regulation, Plant / Q000502:physiology; D012275:Oryza / Q000235:genetics* / Q000254:growth & development; D010641:Phenotype; D010940:Plant Proteins; D040641:Quantitative Trait Loci / Q000235:genetics* / Q000502:physiology; D013213:Starch / Q000235:genetics; D013696:Temperature
chemical_list: D018744:DNA, Plant; D010940:Plant Proteins; D013213:Starch