Genetic Improvement of Grain Quality Promoted by High and New Technology in Rice

  •  Bo Peng    
  •  Jun Li    
  •  Dong-Yan Kong    
  •  Lu-Lu He    
  •  Meng-Ge Li    
  •  Tondi-Yacouba Nassirou    
  •  Yu Peng    
  •  Xiao-Hua Song    
  •  Juan Peng    
  •  Yue Jiang    
  •  Yan-Fang Sun    
  •  Rui-Hua Pang    
  •  Qing-Qing Xin    
  •  Yu-Chen Liu    
  •  Gui-Ying Guo    
  •  Jin-Tiao Li    
  •  Quan-Xiu Wang    
  •  Shi-Zhi Song    
  •  Bin Duan    
  •  Hong-Yu Yuan    


Rice (Oryza sativa L.) is considered as one of the most important food crops all over the world. Because of the improvement of the actual living standards, there is more and more demand for improved grain quality. Although, the grain quality is a very complex quantitative trait in rice, it has great scientific significance and practical application value for the improvement of the quality of rice grain using high and up to date techniques. Here, we focus on the new advances in the application of the genetic improvement of grain quality by high throughput sequencing, genomic editing, near infrared spectroscopy, scanning electron microscopy, and other new techniques. Simultaneously, the application prospects of these high and up to date techniques have also been expected in the genetic improvement of rice quality. Thus, this will provide important information for genetic improvement of grain quality in rice breeding.

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