水稻垩白的研究现状与改良策略  

Current status and strategies for improvement of rice grain chalkiness

作　　者：周立军[1] 江玲[1] 翟虎渠[2] 万建民[1,3] 

机构地区：[1]南京农业大学作物遗传与种质创新国家重点实验室/江苏省植物基因工程技术研究中心,南京210095 [2]中国农业科学院,北京100081 [3]中国农业科学院作物科学研究所,北京100081

出　　处：《遗传》2009年第6期563-572,共10页Hereditas（Beijing)

基　　金：国家自然科学基金项目(编号:30500315);国家科技支撑计划项目(编号:2006BAD01A01,2006BAD13B01);江苏省高技术招标项目(编号:BG2006301);江苏省农业种质资源基因库项目(编号:sx(2007)g02);高等学校学科创新引智计划项目(编号:B08025)资助

摘　　要：文章综合分析了水稻垩白与其他稻米品质性状的相关性、垩白形成机理、经典遗传以及分子遗传方面的国内外研究进展。表明垩白形成是一个复杂的生理过程,与稻株"源-库"关系、籽粒灌浆动态以及胚乳内淀粉的合成与积累密切相关。垩白属于复杂的数量性状,其遗传具有母体效应、胚乳效应以及细胞质效应,还受环境条件的影响。在多条染色体上存在一些稳定表达的控制垩白性状的QTL,其中3个与垩白形成相关的影响淀粉合成、淀粉代谢和果实发育的基因已被克隆。然而,关于垩白的形成机制和调控网络目前仍不清楚。在育种实践中,降低垩白仍是我国优质稻育种,尤其是籼稻品质育种的主要目标之一。文章对今后稻米垩白的遗传研究方向及其改良措施进行了讨论。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.

关 键 词：水稻 垩白 改良 

分 类 号：S511[农业科学—作物学] S828.2