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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

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***

 
  1. Significance levels: *P < 0.05, **P < 0.01, and ***P < 0.001