水稻垩白遗传以及Chalk5的功能研究

来源 :中国植物生理与分子生物学学会第十一次会员代表大会暨全国学术年会 | 被引量 : 0次 | 上传用户:susanna2005
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垩白是稻米灌浆期胚乳淀粉粒和蛋白质颗粒排列疏松而充气所形成的白色不透明部分,它极大地影响了稻米可食用性产量(整精米率),同时对稻米外观品质、蒸煮食味和营养品质等都有大的影响,因此,垩白是评价稻米品质的最重要指标之一,也是水稻优质和高产的重要限制因子.
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