3D Visualization and Volume-Based Quantification of Rice Chalkiness In Vivo by Using High Resolution Micro-CT
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ORIGINAL ARTICLE
Open Access
3D Visualization and Volume-Based Quantification of Rice Chalkiness In Vivo by Using High Resolution Micro-CT Yi Su and Lang-Tao Xiao*
Abstract Background: Rice quality research attracts attention worldwide. Rice chalkiness is one of the key indexes determining rice kernel quality. The traditional rice chalkiness measurement methods only use milled rice as materials and are mainly based on naked-eye observation or area-based two-dimensional (2D) image analysis and the results could not represent the three-dimensional (3D) characteristics of chalkiness in the rice kernel. These methods are neither in vivo thus are unable to analyze living rice seeds for high throughput screening of rice chalkiness phenotype. Results: Here, we introduced a novel method for 3D visualization and accurate volume-based quantification of rice chalkiness in vivo by using X-ray microcomputed tomography (micro-CT). This approach not only develops a novel volume-based method to measure the 3D rice chalkiness index, but also provides a high throughput solution for rice chalkiness phenotype analysis by using living rice seeds. Conclusions: Our method could be a new powerful tool for rice chalkiness measurement, especially for high throughput chalkiness phenotype screening using living rice seeds. This method could be used in chalkiness phenotype identification and screening, and would greatly promote the basic research in rice chalkiness regulation as well as the quality evaluation in rice production practice. Keywords: Rice chalkiness, 3D visualization, Volume based quantification, Micro-CT, In vivo analysis
Background Rice is the staple food for more than two thirds of the population in China and over half of the population in the world, thus previous research on rice grain yield and quality has attracted attention worldwide (Zeng et al. 2017). Rice chalkiness is one of the key indexes determining both the grain quality (appearance, processing, milling, storing, eating, and cooking quality) and the sales price (Fitzgerald et al. 2009; Siebenmorgen et al. 2013). Rice chalkiness is the opaque part of the endosperm in the rice kernel and it is observed to be in white when comparing to the relatively transparent rest part. According to its location in the kernel, chalkiness traits can be grouped into 3 types of white-belly, white-core * Correspondence: [email protected] College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
and white-base (Yoshioka et al. 2007; Bowles 2012). Previous research showed that rice chalkiness formation was related to abnormal carbohydrate metabolism such as starch biosynthesis and cell wall growth, the opaque part is the location in endosperm with loosely packed storage starch granules (Xi et al. 2014). The chalky appearance is associated with the development of numerous tiny air spaces between loosely packed starch granules and the resulting change in light reflection (Tashiro and Wardlaw 1989). Rice chalkiness is a complicatedly quantitative trait w
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