From: Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
Parents & Lines | Major agronomic traits | Physicochemical characteristics | QTLs (qTV9,qTV6,qTV4) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
DH (day) | CL (cm) | PL (cm) | NP | TV | OE (−3 − + 3) | Pro (%) | Amy (%) | ASV (1–7) | ||
Hwayeong | 99.5a a | 73.4b | 21.1b | 11.7a | 68.4b | −0.16b | 6.67a | 17.5c | 6.0ab | -, −, − b |
Wandoaengmi6 | 96.5a | 99.4a | 19.8c | 9.4b | 88.4a | 0.55a | 6.05a | 19.1bc | 7.0a | +, +, + |
HW148 | 102a | 98.4a | 22.8a | 10.6ab | 83.5a | 0.64a | 6.54a | 21.32ab | 6.3ab | +, +, + |
HW184 | 98.5a | 94.6a | 21.6b | 10.0b | 87.8a | 0.65a | 5.99ab | 19.98ab | 7.0a | +, +, + |
HW191 | 97.5a | 92.8a | 21.1b | 9.6b | 86.5a | 0.75a | 5.38b | 21.58a | 5.7b | +, +, + |