›› 2016, Vol. 28 ›› Issue (11): 1803-1811.DOI: 10.3969/j.issn.1004-1524.2016.11.01

• Crop Science •     Next Articles

Study on chalkiness character and endosperm structure of rice grain in different japonica varieties

PENG Bo1, 2, *, SUN Yan-fang1, 2, PANG Rui-hua1, 2, LI Hui-long3, SONG Xiao-hua3, YUAN Hong-yu1, 2, ZHANG Si-he1, 2, ZHOU Qi-ying1, 2, LI Qi-rui1, LI Dan1, SONG Shi-zhi3, *   

  1. 1. College of Life Sciences, Xinyang Normal University, Xinyang 464000, China;
    2. Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains, Xinyang Normal University, Xinyang 464000, China;
    3.Xinyang Academy of Agricultural Science, Xinyang 464000, China
  • Received:2016-03-11 Online:2016-11-15 Published:2016-11-16

Abstract: Grain chalkiness greatly affects the grain appearance, milling, eating, cooking, and nutritional qualities, so it is one of the most important traits of grain qualities. It is essential to elucidate the relation of the chalkiness formation and the development of endosperm structure and starch granule of different japonica rice varieties. Here, we have mainly investigated the chalkiness characters such as degree of percentage of grains with chalkiness (PGWC), endosperm chalkiness (DEC) and square of chalky endosperm (SCE) in fifteen japonica rice varieties. Moreover, the endosperm structure and starch granules of rice grain were also observed with scanning electron microscope (SEM). Our results showed that the fifteen japonica varieties had a significant linear relationship between PGWC and DEC. Among the varieties, the biggest difference was PGWC, the second was SCE, and the last was DEC. Furthermore, there is a certain correlation between the arrangement of endosperm cells, the distribution of starch granules and the occurrence of chalkiness characters in different japonica rice varieties. As to the same variety, the starch granules of grains between the chalky and non-chalky had obvious difference, while the starch granules from the transparent parts of chalkiness and the non-chalky showed no significant difference.

Key words: japonica rice varieties, chalkiness, endosperm, starch granule, scanning electron microscope

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