Morphostructural characterization of rice grain (Oryza sativa L.) variety Morelos A-98 during filling stages.
The morphostructure of grain rice Morelos A-98 was characterized in five stages of physiological maturation, in order to generate morphometric information during the filling process. Micrographic images from optical and scanning electron microscopy coupled to a digital capture system were used. Images were digitally processed to measure different descriptors such as shape, fractal dimension, and surface texture. Results showed that, two weeks after anthesis, an accelerated grain filling was observed, particularly on those grains positioned in the distal panicle zone, compared to those located in the base of this one. As deposition of assimilates in the grain increased, the area and perimeter of the transversal cut of the grains also increased (P ≤ 0.05); meanwhile, the rounded shape factor tended to increase as well (P ≤ 0.05), while the elliptic shape factor decreased. As the dehydrated endosperm passed from "milky" to "doughy" stages, values of fractal dimension area and endosperm perimeter as well as surface texture values showed that grain borders tended to become smoother and that there was a greater structured endosperm area (P ≤ 0.05).
Centro de Desarrollo de Productos Bióticos, IPN, Carretera Yautepec-Jojutla Km 6, Calle CEPROBI No. 8, San Isidro, 62731 Yautepec, Mor, Mexico.
Rosa Elena
RE
Espinosa-Mendoza
Javier
J
Solorza-Feria
Martha Lucía
ML
Arenas-Ocampo
Brenda Hildeliza
BH
Camacho-Díaz
Alma Angélica
AA
Del Villar-Martínez
Pablo Emilio
PE
Vanegas-Espinoza
Antonio Ruperto
AR
Jiménez-Aparicio
D002523:Edible Grain; D056625:Endosperm / Q000502:physiology; D017709:Fractals; D014644:Genetic Variation; D008800:Mexico; D008855:Microscopy, Electron, Scanning / Q000379:methods; D015233:Models, Statistical; D055095:Optics and Photonics; D012275:Oryza / Q000235:genetics* / Q000502:physiology*; D012639:Seeds; D013499:Surface Properties; D013696:Temperature