水稻垩白,系指米粒胚乳中,具有因淀粉和蛋白质颗粒填塞疏松而形成的不透明的部分。由于产生的部位不同又分为腹白、心白和背白。但稻米中一般腹白最为普遍,心白和背白较少出现,故人们习惯称具有垩白的稻米为“腹白米”。垩白是米粒外观品质的不良性状,垩白程度高,米粒淀粉充实度低,质地疏松,透明度差,外观不佳,碾米时产生较多的碎米,降低整米精米率,蒸煮品质和食用品质差,商品价值下降。为此,先后日本,国际水稻研究所和我国等均先后对腹白米进行过不少的研究。认为垩白的存在及程度、部分受遗传控制,但某些环境因素也能显著的影响其表现。本研究就是在此基础上利用早稻及其再生稻,品种 Rice chalky rice, in rice endosperm, has an opaque portion formed by loosening of starch and protein granules. Due to the different parts are divided into abdominal white, white heart and back white. However, the most common inbred rice is the most common in white rice, while the whites and back white are less common. Therefore, people are often accustomed to claim that the rice with chalky grain is “belly white rice.” Chalkiness is the bad character of appearance quality of rice grains. The chalky degree is high, the degree of grain filling is low, the texture is loose, the transparency is poor, the appearance is not good, more broken rice is produced when rice is milled, the milled rice rate is reduced, Food quality is poor, the value of the product drops. To this end, successively Japan, the International Rice Research Institute and China have successively conducted a lot of research on belly white rice. The existence and extent of the chalky area are thought to be partly controlled by the genetics, but some environmental factors can also significantly affect their performance. This research is based on the use of early rice and its ratooning rice varieties