Table 1 Phenotypic variation of 17 traits among parents and the RIL
From: Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
Traits | Years | Parents | Range of RILs | |||||
|---|---|---|---|---|---|---|---|---|
Hwayeong | Wandoaengmi6 | Ta | Mean ± SD | Min. | Max. | Cb | ||
I. Grain quality (Physicochemical characteristics) | ||||||||
 Protein (%) (Pro) | 2017 | 6.67 | 6.05 | ** | 7.0 ± 0.7 | 5.1 | 9.3 | 0.64*** |
2018 | 6.50 | 5.87 | ** | 5.9 ± 0.7 | 4.3 | 8.4 |  | |
 Amylose (%) (Amy) | 2017 | 17.5 | 19.2 | * | 16.9 ± 1.7 | 9.5 | 20.8 | 0.39*** |
2018 | 17.4 | 19.0 | ** | 18.7 ± 1.1 | 16.0 | 21.8 |  | |
 Glossiness (TV) | 2017 | 68.4 | 88.5 | ** | 77.1 ± 6.2 | 56.1 | 90.4 | 0.71*** |
2018 | 73.0 | 89.3 | ** | 79.5 ± 5.7 | 65.2 | 93.5 |  | |
 ASV | 2017 | 6.0 | 7.0 | ** | 6.1 ± 0.8 | 3.6 | 7.0 | 0.58*** |
2018 | 5.0 | 6.0 | ** | 5.5 ± 1.1 | 2.0 | 7.0 |  | |
II. Eating quality (Palatability test) | ||||||||
 Appearance (AP) | 2017 | −0.02 | 0.25 | ns | −0.04 ± 0.26 | −1.00 | 0.85 | 0.26*** |
2018 | 0.07 | 0.57 | * | 0.02 ± 0.41 | −1.11 | 0.88 |  | |
 Aroma (AR) | 2017 | −0.08 | 0.19 | * | −0.01 ± 0.15 | −1.00 | 0.4 | 0.09* |
2018 | 0.00 | −0.07 | * | −0.01 ± 0.09 | −0.55 | 0.33 |  | |
 Taste (EQ) | 2017 | 0.02 | 0.52 | * | 0.02 ± 0.33 | − 0.85 | 1.00 | 032** |
2018 | −0.14 | 0.21 | * | 0.01 ± 0.27 | −1.00 | 0.75 |  | |
 Stickiness (ST) | 2017 | −0.30 | 0.22 | * | −0.07 ± 0.32 | −1.00 | 0.71 | 0.13* |
2018 | 0.00 | 0.07 | * | −0.08 ± 0.38 | −1.14 | 0.75 |  | |
 Hardness (HD) | 2017 | −0.16 | 0.52 | * | −0.05 ± 0.41 | −1.40 | 1.00 | 0.40*** |
2018 | 0.07 | 0.35 | ** | 0.03 ± 0.31 | −1.00 | 1.11 |  | |
 Overall eating quality (OE) | 2017 | −0.16 | 0.55 | * | −0.05 ± 0.41 | −1.20 | 1.00 | 0.41*** |
2018 | 0.07 | 0.28 | * | −0.01 ± 0.40 | −1.00 | 1.11 |  | |
III. Cooking quality (Starch viscosity) | ||||||||
 Pasting (PT) temperature | 2017 | 73.0 | 70.4 | * | 72.1 ± 1.4 | 68.7 | 76.0 | 0.89*** |
2018 | 72.7 | 71.9 | ns | 73.5 ± 2.1 | 66.4 | 78.3 |  | |
 Peak viscosity (PV) | 2017 | 247.2 | 247.9 | ns | 221.5 ± 24.6 | 137.4 | 286.1 | 0.59*** |
2018 | 202.9 | 235.0 | ns | 219.3 ± 36.3 | 137.4 | 280.8 |  | |
 Hot paste viscosity (HV) | 2017 | 133.9 | 155.3 | * | 122.9 ± 22.8 | 42.8 | 191.5 | 0.63*** |
2018 | 118.8 | 151.9 | * | 129.6 ± 27.6 | 4.41 | 188.2 |  | |
 Cool paste viscosity (CV) | 2017 | 232.2 | 261.0 | * | 224.7 ± 29.0 | 89.5 | 285.1 | 0.70*** |
2018 | 198.8 | 242.6 | ** | 212.3 ± 36.1 | 11.7 | 269.6 |  | |
 Breakdown viscosity (BD) | 2017 | 113.3 | 92.6 | * | 98.6 ± 15.5 | 51.8 | 143.3 | 0.44*** |
2018 | 84.1 | 83.1 | ns | 89.8 ± 18.6 | 15.5 | 140.9 |  | |
 Setback viscosity (SB) | 2017 | −15.0 | 13.1 | * | 3.1 ± 19.7 | −78.9 | 54.4 | 0.57*** |
2018 | −4.1 | 7.6 | ns | −7.01 ± 21.4 | −70.0 | 47.2 |  | |
 Days to heading (day) (DH) | 2017 | 98 | 95 | * | 98 ± 7.9 | 86.0 | 121.0 | 0.94*** |
2018 | 101 | 98 | * | 98 ± 8.2 | 84.0 | 124.0 |  | |
 Head rice (%) (HR) | 2017 | 95.2 | 92.9 | * | 91.9 ± 5.9 | 63.1 | 99.2 | 0.25* |
2018 | 97.0 | 96.7 | ns | 79.3 ± 15.5 | 31.9 | 98.1 |  | |