Morphostructural Characterization of Rice Grain Oryza sativa L. Variety Morelos A-98 during Filling StagesReportar como inadecuado

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The Scientific World JournalVolume 2012 2012, Article ID 940293, 9 pages

Research ArticleCentro de Desarrollo de Productos Bióticos, IPN, Carretera Yautepec-Jojutla Km 6, Calle CEPROBI No. 8, San Isidro, 62731 Yautepec, Mor, Mexico

Received 11 October 2011; Accepted 3 January 2012

Academic Editors: J. R. Qasem and R. Sarkar

Copyright © 2012 Rosa Elena Espinosa-Mendoza et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The morphostructure of grain rice Morelos A-98 was characterized in five stages of physiological maturation, in order to generate morphometric information during the filling process. Micrographic images from optical and scanning electron microscopy coupled to a digital capture system were used. Images were digitally processed to measure different descriptors such as shape, fractal dimension, and surface texture. Results showed that, two weeks after anthesis, an accelerated grain filling was observed, particularly on those grains positioned in the distal panicle zone, compared to those located in the base of this one. As deposition of assimilates in the grain increased, the area and perimeter of the transversal cut of the grains also increased 𝑃≤0.05; meanwhile, the rounded shape factor tended to increase as well 𝑃≤0.05, while the elliptic shape factor decreased. As the dehydrated endosperm passed from -milky- to -doughy- stages, values of fractal dimension area and endosperm perimeter as well as surface texture values showed that grain borders tended to become smoother and that there was a greater structured endosperm area 𝑃≤0.05.

Autor: Rosa Elena Espinosa-Mendoza, Javier Solorza-Feria, Martha Lucía Arenas-Ocampo, Brenda Hildeliza Camacho-Díaz, Alma Angélica



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