From: Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
Traits | Years | TV | Pro | EQ | ST | HD | OE | Amy | DH | HR |
---|---|---|---|---|---|---|---|---|---|---|
TV | 2017 | −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*** | ||
Pro | 2017 | −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 | ||
EQ | 2017 | 0.39*** | −0.60*** | 0.62*** | 0.88*** | 0.93*** | 0.36*** | 0.30** | 0.39*** | |
2018 | 0.30** | −0.49*** | 0.62*** | 0.88*** | 0.77*** | 0.01 | 0.02 | −0.08 | ||
ST | 2017 | 0.50*** | −0.62*** | 0.62*** | 0.61*** | 0.73*** | 0.04 | 0.10 | −0.02 | |
2018 | 0.38*** | −0.31** | 0.62*** | 0.88*** | 0.92*** | 0.26** | 0.22* | 0.31** | ||
HD | 2017 | 0.39*** | −0.60*** | 0.88*** | 0.61*** | 0.92*** | 0.37*** | 0.32*** | 0.43*** | |
2018 | 0.37*** | −0.35*** | 0.88*** | 0.88*** | 0.95*** | 0.31** | 0.21* | 0.23* | ||
OE | 2017 | 0.48*** | −0.67*** | 0.93*** | 0.73*** | 0.92*** | 0.34*** | 0.33*** | 0.36*** | |
2018 | 0.41*** | −0.35*** | 0.77*** | 0.92*** | 0.95*** | 0.31** | 0.21* | 0.24* | ||
Amy | 2017 | 0.19* | −0.34*** | 0.36*** | 0.04 | 0.37*** | 0.34*** | 0.23* | 0.31** | |
2018 | 0.58*** | −0.22* | 0.01 | 0.26** | 0.31** | 0.31** | 0.70*** | 0.64*** | ||
DH | 2017 | 0.30** | −0.42*** | 0.30** | 0.1 | 0.32*** | 0.33*** | 0.23* | 0.41*** | |
2018 | 0.63*** | −0.31** | 0.02 | 0.22* | 0.21* | 0.21* | 0.70*** | 0.48*** | ||
HR | 2017 | 0.23* | −0.23* | 0.39*** | −0.02 | 0.43*** | 0.36*** | 0.31** | 0.41*** | |
2018 | 0.39*** | 0.06 | −0.08 | 0.31** | 0.23* | 0.24* | 0.64*** | 0.48*** |