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

Figure 2

Heat stress affects HS responsive and starch-metabolizing genes. HS: heat shock. Arrows in bold indicate the mechanism pathways described by Yamakawa et al. [26, 27]. Dashed arrows are unclear regulation pathways or genetic interaction, which may be responsible for the chalkiness formation. Sample arrows represent HS effects transduction that leads to expression of HS protein genes expression [28]. ROS: reactive oxygen species.