湖南农业大学学报（自然科学版）2001，Vol.27Issue(3)：234-239,6.
稻米垩白的形成及其调控
Chalkiness Formation in Rice Kernel and Its Regulation
摘要
Abstract
Physical and chemical properties and cellular features of chalkiness formation as well as the factors influencing chalkiness formation including source-sink relation are reviewed. Problems in the fields related to present research and the development trends in this research area are also presented Methods of modern experimental design and computer technology are suggested to be introduced into studying the mechanism of chalkiness formation as to reveal the quantative relation between chalkiness formation and its influencing factors. Combined genetic and non-genetic measures are recommended to improve rice grain quality by reducing chalkiness.关键词
稻米垩白/形成机理/调控分类
农业科技引用本文复制引用
蔺万煌,萧浪涛,彭克勤,洪亚辉,邹冬生..稻米垩白的形成及其调控[J].湖南农业大学学报（自然科学版）,2001,27(3):234-239,6.基金项目
国家科技部早稻品改工程资助项目(OONKY1002) （OONKY1002）
