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Fig. 1 | Rice

Fig. 1

From: Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Fig. 1

Eating quality score, stickiness of the surface of cooked rice grains, hardness of whole cooked rice grains and whiteness of rice grains in 12 chromosome segment substitution lines carrying single introduced segments on chromosomes 1–5 or 11 in the ‘Koshihikari’ (Kos) genetic background in 2016 and 2017, and in the ‘Takanari’ (Tak) genetic background in 2018. White bars, homozygous for the ‘Koshihikari’ allele; black bars, homozygous for the ‘Takanari’ allele. Data for eating quality traits are presented as means ± SD (n = 6). Asterisks indicate significant differences in each eating quality traits between CSSLs and the recurrent cultivars ‘Koshihikari’ or ‘Takanari’ at P < 0.05 by the Dunnet’s test

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