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Relationship between high temperature and formation of chalkiness and their effects on quality of rice

Occurrence of chalkiness in rice is attributed to genetic and environmental factors, especially high temperature (HT). Te HT induces heat stress, which in turn compromises many grain qualities, especially transparency. Chalkiness in rice is commonly studied together with other quality traits such...

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Main Authors: A. Y. M., Nevame, R. M., Emon, M. A., Malek, M. M., Hasan, Alam, Md. Amirul, Muharam, Farrah Melissa, Aslani, Farzad, Yusop, Mohd Rafii, Ismail, Mohd Razi
Format: Article
Language:English
Published: Hindawi 2018
Online Access:http://psasir.upm.edu.my/id/eprint/73746/1/RICE.pdf
http://psasir.upm.edu.my/id/eprint/73746/
https://www.hindawi.com/journals/bmri/2018/1653721/
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spelling my.upm.eprints.737462021-07-15T23:37:34Z http://psasir.upm.edu.my/id/eprint/73746/ Relationship between high temperature and formation of chalkiness and their effects on quality of rice A. Y. M., Nevame R. M., Emon M. A., Malek M. M., Hasan Alam, Md. Amirul Muharam, Farrah Melissa Aslani, Farzad Yusop, Mohd Rafii Ismail, Mohd Razi Occurrence of chalkiness in rice is attributed to genetic and environmental factors, especially high temperature (HT). Te HT induces heat stress, which in turn compromises many grain qualities, especially transparency. Chalkiness in rice is commonly studied together with other quality traits such as amylose content, gel consistency, and protein storage. In addition to the fundamental QTLs, some other QTLs have been identifed which accelerate chalkiness occurrence under HT condition. In this review, some of the relatively stable chalkiness, amylose content, and gel consistency related QTLs have been presented well. Genetically, HT efect on chalkiness is explained by the location of certain chalkiness gene in the vicinity of high-temperature responsive genes. With regard to stable QTL distribution and availability of potential material resources, there is still feasibility to find out novel stable QTLs related to chalkiness under HT condition. A better understanding of those achievements is essential to develop new rice varieties with a reduced chalky grain percentage. Therefore, we propose the pyramiding of relatively stable and nonallelic QTLs controlling low chalkiness endosperm into adaptable rice varieties as pragmatic approach to mitigate HT effect Hindawi 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73746/1/RICE.pdf A. Y. M., Nevame and R. M., Emon and M. A., Malek and M. M., Hasan and Alam, Md. Amirul and Muharam, Farrah Melissa and Aslani, Farzad and Yusop, Mohd Rafii and Ismail, Mohd Razi (2018) Relationship between high temperature and formation of chalkiness and their effects on quality of rice. Biomed Research International, 2018. art. no. 1653721. pp. 1-18. ISSN 2314-6133; ESSN: 2314-6141 https://www.hindawi.com/journals/bmri/2018/1653721/ 10.1155/2018/1653721
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Occurrence of chalkiness in rice is attributed to genetic and environmental factors, especially high temperature (HT). Te HT induces heat stress, which in turn compromises many grain qualities, especially transparency. Chalkiness in rice is commonly studied together with other quality traits such as amylose content, gel consistency, and protein storage. In addition to the fundamental QTLs, some other QTLs have been identifed which accelerate chalkiness occurrence under HT condition. In this review, some of the relatively stable chalkiness, amylose content, and gel consistency related QTLs have been presented well. Genetically, HT efect on chalkiness is explained by the location of certain chalkiness gene in the vicinity of high-temperature responsive genes. With regard to stable QTL distribution and availability of potential material resources, there is still feasibility to find out novel stable QTLs related to chalkiness under HT condition. A better understanding of those achievements is essential to develop new rice varieties with a reduced chalky grain percentage. Therefore, we propose the pyramiding of relatively stable and nonallelic QTLs controlling low chalkiness endosperm into adaptable rice varieties as pragmatic approach to mitigate HT effect
format Article
author A. Y. M., Nevame
R. M., Emon
M. A., Malek
M. M., Hasan
Alam, Md. Amirul
Muharam, Farrah Melissa
Aslani, Farzad
Yusop, Mohd Rafii
Ismail, Mohd Razi
spellingShingle A. Y. M., Nevame
R. M., Emon
M. A., Malek
M. M., Hasan
Alam, Md. Amirul
Muharam, Farrah Melissa
Aslani, Farzad
Yusop, Mohd Rafii
Ismail, Mohd Razi
Relationship between high temperature and formation of chalkiness and their effects on quality of rice
author_facet A. Y. M., Nevame
R. M., Emon
M. A., Malek
M. M., Hasan
Alam, Md. Amirul
Muharam, Farrah Melissa
Aslani, Farzad
Yusop, Mohd Rafii
Ismail, Mohd Razi
author_sort A. Y. M., Nevame
title Relationship between high temperature and formation of chalkiness and their effects on quality of rice
title_short Relationship between high temperature and formation of chalkiness and their effects on quality of rice
title_full Relationship between high temperature and formation of chalkiness and their effects on quality of rice
title_fullStr Relationship between high temperature and formation of chalkiness and their effects on quality of rice
title_full_unstemmed Relationship between high temperature and formation of chalkiness and their effects on quality of rice
title_sort relationship between high temperature and formation of chalkiness and their effects on quality of rice
publisher Hindawi
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/73746/1/RICE.pdf
http://psasir.upm.edu.my/id/eprint/73746/
https://www.hindawi.com/journals/bmri/2018/1653721/
_version_ 1706958781929226240
score 13.211869

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