Genes controlling grain chalkiness in rice  

作　　者：Luo Chen Xiumei Li Minhua Zheng Rui Hu Jingfang Dong Lingyan Zhou Wuge Liu Dilin Liu Wu Yang 

机构地区：[1]Rice Research Institute,Guangdong Academy of Agricultural Sciences,Guangdong Key Laboratory of New Technology in Rice Breeding,Guangdong Rice Engineering Laboratory,Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Guangzhou 510640,Guangdong,China [2]College of Agriculture and Biology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China [3]Guangdong Provincial Key Laboratory for Crop Germplasm Resources Preservation and Utilization,Agro-biological Gene Research Center,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,Guangdong,China

出　　处：《The Crop Journal》2024年第4期979-991,共13页作物学报（英文版）

基　　金：supported by the Guangdong Basic and Applied Basic Research Foundation(2023A1515010400,2023A1515030023);the Discipline Team of Agricultural Competitive Industries in Guangdong Academy of Agricultural Sciences(202101TD);the Special Fund for Scientific Innovation Strategyconstruction of High-level Academy of Agriculture Science(R2023PY-JX001);the Guangdong Key Laboratory of New Technology in Rice Breeding(2023B1212060042).

摘　　要：With rising living standards,there is an increasing demand for high-quality rice.Rice quality is mainly defined by milling quality,appearance quality,cooking and eating quality,and nutrition quality.Among them,chalkiness is a key trait for appearance quality,which adversely affects cooking and eating quality,head rice yield,and commercial value.Therefore,chalkiness is undesirable,and reducing chalkiness is a major goal in rice quality improvement.However,chalkiness is a complex trait jointly influenced by genetic and environmental factors,making its genetic study and precision improvement a huge challenge.With the rapid development of molecular techniques,much knowledge has been gained about the genes and molecular networks involved in chalkiness formation.The present review describes the major environmental factors affecting chalkiness and summarizes the quantitative trait loci(QTL)associated with chalkiness.More than 150 genes related to chalkiness formation have been reported.The functions of the genes regulating chalkiness,primarily those involved in starch synthesis,storage protein synthesis,transcription regulation,organelle development,grain shape regulation,and hightemperature response,are described.Finally,we identify the challenges associated with genetic improvement of chalkiness and suggest potential strategies.Thus,the review offers insight into the molecular dynamics of chalkiness and provides a strong basis for the future breeding of high-quality rice varieties.

关 键 词：RICE Grain quality CHALKINESS QTL identification Gene 

分 类 号：S511[农业科学—作物学]