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Table 6 Samples that underwent descriptive sensory profiling from the three clusters and their values for AC, GT, and PC. IDs linked to accession names have been described in Additional file 3: Table S1

From: Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm

Cluster Number

Sample

AC (%)

GT (°C)

PC (%)

1

GQ 00403 Plt 0057

24.5

68.44

8.27

GQ 01652 Plt 0222

24.6

77.92

8.03

GQ 01524 Plt 0369

27.4

76.88

6.55

GQ 01633 Plt 0370

27.2

76.44

6.84

GQ 01613 Plt 0493

26.3

77.81

7.74

2

GQ 00261 Plt 0885

26.8

76.60

9.40

GQ 00324 Plt 0993

25.2

77.75

8.63

GQ 00089 Plt 1143

25.5

76.89

8.33

GQ 00401 Plt 1167

23.9

77.17

11.13

GQ 00131 Plt 1414

25.0

78.45

7.38

3

GQ 01527 Plt 0106

22.7

78.24

7.74

GQ 01523 Plt 0218

20.5

77.58

7.91

GQ 01696 Plt 0376

19.4

78.65

8.63

GQ 01659 Plt 0492

19.9

78.43

8.33

GQ 01691 Plt 0543

22.7

79.94

6.49