Using the main varieties in the production as samples, the relationship between the active accumulated temperature and chalkiness of rice was analyzed.
This paper reviews the current status of correlation between rice chalkiness and other rice quality characters, formative mechanism, and classical and molecular genetics for rice chalkiness.
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结果表明，在水稻生长的不同阶段，控制喷施植酸浓度可提高糙米率，降低稻米垩白。
The result shows that spraying different concentration of phytic acid may increase rice rate and decrease chalk rate.
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