稻米垩白性状的研究进展  

Research Progress on Rice Grain Chalkiness

作　　者：陈峰 王海凤 高洁 周学标 信彩云 张士永 徐建第 袁守江 CHEN Feng;WANG Hai-feng;GAO Jie;ZHOU Xue-biao;Xin Cai-yun;ZHANG Shi-yong;XU Jian-di;YUAN Shou-jiang(Shandong Research Institute of Rice/Shandong Research Center of Rice Engineering Technology ,Jinan250100,China)

机构地区：[1]山东省水稻研究所/山东省水稻工程技术研究中心,山东济南250100

出　　处：《大麦与谷类科学》2018年第2期7-10,15,共5页Barley and Cereal Sciences

基　　金：山东省重点研发计划(2017GNC11111);山东省自然科学基金(ZR2015CQ018);国家重点研发计划项目(2017YFD 0100505);国家水稻产业技术体系济宁综合试验站(CARS-01-75);山东省水稻产业技术体系(SAIT-17-01);济宁市重点研发计划

摘　　要：垩白是影响稻米品质的重要性状。本文综述了稻米垩白形成的生理机制、垩白的遗传及分子生物学研究进展,讨论了水稻垩白性状改良的策略。Grain chalkiness in rice is an important appearance trait affecting rice quality. This paper summarizes the physiological mechanisms underlying the formation of grain chalkiness in rice, reviews the research progress on the genetic and molecular biological studies on this trait, and also discusses the strategies of improving rice varieties by reducing grain chalkiness in rice. This review provides useful information on improvement of the trait of rice grain chalkiness.

关 键 词：垩白 形成机制 基因定位 基因克隆 研究进展 

分 类 号：S511[农业科学—作物学]