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

Rice

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

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^*
TV	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^*
Pro	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^***
EQ	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
ST	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^***
HD	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^***
OE	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^**
Amy	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^***
DH	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^***
HR	2018	0.39^***	0.06	−0.08	0.31^**	0.23^*	0.24^*	0.64^***	0.48^***