Sun Aug 17 01:00:00 UTC 2025: Okay, here’s a summary of the provided text followed by a news article based on that summary:
**Summary:**
A team of scientists at Yangzhou University in China has identified a gene, named Chalk9, that significantly controls chalkiness in rice. Chalkiness, an opaque appearance in milled rice grains, reduces the commercial value of rice. The researchers discovered that Chalk9 regulates the degradation of another protein, OsEBP89, which in turn controls the production of starch in rice grains. A low-chalkiness version of the Chalk9 gene (Chalk9-L) promotes the breakdown of OsEBP89, limiting starch accumulation and resulting in more translucent, higher-quality rice. Before the 1990’s most rice varieties carried Chalk9-H, the high chalkiness version. After the 1990’s rice varieties that carried Chalk9-L, the low chalkiness version. This breakthrough allows breeders to intentionally select for or introduce Chalk9-L to reduce chalkiness and improve rice quality, potentially impacting rice production worldwide.
**News Article:**
**Rice Revolution: Scientists Identify Gene to Combat Chalkiness, Boost Quality**
**Yangzhou, China, August 17, 2025** – A major breakthrough in rice research promises to significantly improve grain quality and reduce waste in rice production globally. Scientists at the Agricultural College of Yangzhou University have identified a key gene, dubbed Chalk9, that controls chalkiness – the undesirable opaque appearance that downgrades the value of rice.
Chalkiness affects the texture and appearance of milled rice, making it brittle and less appealing to consumers. This leads to increased breakage during milling and reduced commercial value.
The research, published in *Nature Communications*, details how Chalk9 regulates the activity of another protein, OsEBP89, which acts as a switch controlling starch production in rice grains. A particular version of the gene, Chalk9-L, promotes the degradation of OsEBP89, limiting starch accumulation and resulting in more translucent and higher-quality rice. Before the 1990’s most rice varieties carried Chalk9-H, the high chalkiness version. After the 1990’s rice varieties that carried Chalk9-L, the low chalkiness version.
“Identifying Chalk9 gives rice breeders a powerful new tool,” says lead researcher Dr. [Researcher Name, if available from the provided text – otherwise insert a placeholder like ‘lead researcher’s name’]. “We can now selectively breed or even genetically engineer rice varieties to carry the Chalk9-L version, ensuring higher yields of top-quality grains.”
This discovery has the potential to impact rice production worldwide, especially in regions where rice is a staple food. By reducing chalkiness, farmers can minimize waste, improve market value, and ultimately contribute to food security. This is the first time that the importance of high quality rice with low chalkiness has been understood.
“[Quote about the potential impact, if available in original source. Otherwise insert:] This research represents a significant step forward in our ability to improve rice, one of the world’s most important crops,” Dr. [Researcher Last Name, if used previously] concludes.
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