Relationship between High Temperature and Formation of Chalkiness and Their Effects on Quality of Rice

• Main Authors: A. Y. M. Nevame, R. M. Emon, M. A. Malek, M. M. Hasan, Md. Amirul Alam, Farrah Melissa Muharam, Farzad Aslani, M. Y. Rafii, M. R. Ismail
• Format: Article
• Language: English; English
• Published: Hindawi Publishing Corporation 2018
• Subjects: S1-(972) Agriculture (General); SB1-1110 Plant culture
• Online Access: https://eprints.ums.edu.my/id/eprint/34875/1/Abstract.pdf; https://eprints.ums.edu.my/id/eprint/34875/2/Full%20text.pdf; https://eprints.ums.edu.my/id/eprint/34875/; https://www.hindawi.com/journals/bmri/2018/1653721/; https://doi.org/10.1155/2018/1653721
• Institution: Universiti Malaysia Sabah

Occurrence of chalkiness in rice is attributed to genetic and environmental factors, especially high temperature (HT). The 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 a...