Fig. 4
From: Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
Identification of the target region for the taste value of cooked rice using graphical dissection of the two recombinant lines HW85 and HW135. White and black bars on the graph indicate allele patterns derived from Hwayeong and Wandoaengmi6, respectively. The left graph shows the degrees of the taste value on parents and selected two recombinants. P2 and HW85 showed the same phenotype with relatively high degrees, and P1 and HW135 had low degrees