On the other hand, WB presence seems to be influenced by environmental factors, such as high temperatures, that interrupt the normal filling of the grain during its development, and therefore no uniform maturation stages occur this can also be influenced by diseases or when grain is harvested with high moisture content. Grains presenting chalkiness have a tendency to be less hard and more susceptible to fracture. Some authors have suggested that WB could be a defect of the grain, known as chalkiness this discredits its general appearance and diminishes its mill yield.
Opacity of MorA-98 is due to the presence of a distinctive starchy white spot in the ventral region in more than 20% of the grain surface, well known as “white belly” (WB). The rice variety Morelos A-98 (MorA-98) is characterized by a thin (>2.4 mm) and opaque grain of biger size (>7 mm). Among diverse factors that determine rice commercial quality, there is uniformity in terms of size and form, cleanliness and its crystallinity or opacity. Mexican varieties of rice, in particular the “Morelos” one, are recognized by their agronomic, milling, and cooking characteristics. Rice ( Oryza sativa L.) is the fourth food product of basic consumption in Mexico. 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). 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. 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. Images were digitally processed to measure different descriptors such as shape, fractal dimension, and surface texture. Micrographic images from optical and scanning electron microscopy coupled to a digital capture system were used. 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.
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