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Table 3 Correlation coefficients among traits associated with eating quality in 174 RILs for 2017 and 2018

From: Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

TraitsYearsTVProEQSTHDOEAmyDHHR
TV2017 −0.58***0.39***0.50***0.39***0.48***0.19*0.30**0.23*
2018 −0.44***0.30**0.38***0.37***0.41***0.58***0.63***0.39***
Pro2017−0.58*** −0.60***− 0.62***−0.60***− 0.67***−0.34***− 0.42***−0.23*
2018−0.44*** −0.49***−0.31**− 0.35***−0.35***− 0.22*−0.31**0.06
EQ20170.39***−0.60*** 0.62***0.88***0.93***0.36***0.30**0.39***
20180.30**−0.49*** 0.62***0.88***0.77***0.010.02−0.08
ST20170.50***−0.62***0.62*** 0.61***0.73***0.040.10−0.02
20180.38***−0.31**0.62*** 0.88***0.92***0.26**0.22*0.31**
HD20170.39***−0.60***0.88***0.61*** 0.92***0.37***0.32***0.43***
20180.37***−0.35***0.88***0.88*** 0.95***0.31**0.21*0.23*
OE20170.48***−0.67***0.93***0.73***0.92*** 0.34***0.33***0.36***
20180.41***−0.35***0.77***0.92***0.95*** 0.31**0.21*0.24*
Amy20170.19*−0.34***0.36***0.040.37***0.34*** 0.23*0.31**
20180.58***−0.22*0.010.26**0.31**0.31** 0.70***0.64***
DH20170.30**−0.42***0.30**0.10.32***0.33***0.23* 0.41***
20180.63***−0.31**0.020.22*0.21*0.21*0.70*** 0.48***
HR20170.23*−0.23*0.39***−0.020.43***0.36***0.31**0.41*** 
20180.39***0.06−0.080.31**0.23*0.24*0.64***0.48*** 
  1. Significance levels: *P < 0.05, **P < 0.01, and ***P < 0.001