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

Hori, Kiyosumi; Suzuki, Keitaro; Ishikawa, Haruka; Nonoue, Yasunori; Nagata, Kazufumi; Fukuoka, Shuichi; Tanaka, Junichi

doi:10.1186/s12284-020-00447-8

Rice

Table 3 Eating-quality traits on CSSLs in the ‘Takanari’ genetic background in 2018

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

		2018
				Cooked Rice Taste Analyzer	Tensipresser		Rice Grain Image Analyzer
		Amylose content	Protein content	Eating quality score	Stickiness S1	Hardness H2	Whiteness
Line No.	Donor segment	(%)	(%)	(−)	(N/m² × 10²)	(N/m² × 10⁴)	(−)
Takanari	–	15.8 ± 2.3	5.7 ± 1.1	64.0 ± 1.5	14.4 ± 4.0	22.8 ± 1.7	11.2 ± 1.6
Koshihikari	–	15.0 ± 2.3	5.1 ± 1.1	84.3 ± 1.0	20.5 ± 3.1	19.4 ± 1.2	14.7 ± 2.6
SL1301	Chr1	17.0 ± 2.0	5.9 ± 1.0	67.3 ± 1.2	13.5 ± 2.6	20.9 ± 1.6	14.3 ± 2.1
SL1302	Chr1	16.8 ± 3.0	5.5 ± 1.5	74.0 ± 1.6	14.7 ± 3.3	23.0 ± 1.3	15.7 ± 2.2
SL1303	Chr1	13.7 ± 2.0	5.9 ± 1.0	66.0 ± 1.3	12.8 ± 2.7	22.0 ± 1.0	19.5 ± 2.3
SL1304	Chr1	18.0 ± 2.0	5.5 ± 1.0	69.7 ± 2.1	14.6 ± 1.2	21.8 ± 1.7	14.5 ± 2.5
SL1305	Chr2	14.5 ± 2.3	5.5 ± 1.1	67.0 ± 1.7	14.3 ± 2.5	20.2 ± 1.1	14.3 ± 2.7
SL1306	Chr2	16.5 ± 2.0	5.5 ± 1.0	70.0 ± 1.6	16.8 ± 2.4	19.0 ± 1.2	16.3 ± 2.1
SL1307	Chr2	16.7 ± 2.0	5.4 ± 1.0	69.0 ± 1.7	12.0 ± 3.4	21.7 ± 1.4	13.6 ± 2.6
SL1308	Chr3	16.8 ± 1.2	5.5 ± 0.6	70.1 ± 2.0	16.6 ± 3.6	20.2 ± 1.6	15.0 ± 2.4
SL1309	Chr3	16.4 ± 2.3	5.2 ± 1.1	66.3 ± 1.5	15.5 ± 3.8	22.6 ± 1.5	15.5 ± 2.3
SL1310	Chr3	14.3 ± 2.0	5.4 ± 1.5	67.7 ± 1.5	16.5 ± 3.3	20.5 ± 1.4	13.5 ± 2.9
SL1311	Chr3	19.2 ± 2.5	5.9 ± 1.7	68.7 ± 1.2	16.5 ± 4.6	23.3 ± 1.6	16.8 ± 2.7
SL1312	Chr4	16.3 ± 1.2	5.4 ± 0.6	65.7 ± 2.1	12.6 ± 2.6	19.0 ± 1.4	16.2 ± 2.2
SL1313	Chr4	15.4 ± 2.0	5.4 ± 1.0	64.7 ± 1.5	14.7 ± 3.2	22.0 ± 1.7	15.3 ± 1.9
SL1314	Chr4	16.3 ± 1.2	5.4 ± 0.6	69.3 ± 1.2	16.0 ± 3.7	22.4 ± 1.4	14.6 ± 2.6
SL1315	Chr4	15.6 ± 1.2	5.5 ± 0.6	70.7 ± 1.5	13.3 ± 0.6	18.7 ± 2.6	13.2 ± 2.5
SL1316	Chr5	17.6 ± 2.0	5.5 ± 1.0	64.7 ± 2.3	13.3 ± 3.7	25.1 ± 1.5	15.2 ± 1.9
SL1317	Chr5	14.5 ± 3.0	6.3 ± 1.0	71.3 ± 1.5	18.7 ± 3.7	17.4 ± 1.1	12.3 ± 2.2
SL1318	Chr5	14.7 ± 2.3	6.0 ± 1.1	68.3 ± 1.5	13.4 ± 3.4	22.1 ± 1.0	12.1 ± 2.0
SL1319	Chr6	17.2 ± 3.5	6.0 ± 1.7	68.3 ± 2.1	14.0 ± 2.1	21.8 ± 3.0	15.1 ± 2.2
SL1320	Chr6	–	–	–	–	–	–
SL1321	Chr6	17.3 ± 2.0	5.8 ± 1.0	69.7 ± 3.1	12.9 ± 3.2	20.1 ± 1.3	12.8 ± 2.4
SL1322	Chr6	16.6 ± 4.1	5.6 ± 2.0	65.7 ± 1.5	14.5 ± 2.6	18.7 ± 1.4	9.4 ± 2.2
SL1323	Chr7	15.5 ± 3.5	5.5 ± 1.7	70.7 ± 1.5	12.6 ± 2.8	19.9 ± 2.2	16.2 ± 3.2
SL1324	Chr7	17.6 ± 3.0	5.4 ± 1.5	–	13.4 ± 3.0	22.0 ± 1.6	18.2 ± 3.4
SL1325	Chr7	13.5 ± 3.5	5.2 ± 1.7	76.0 ± 0.6	15.9 ± 2.8	19.0 ± 1.2	13.9 ± 2.7
SL1326	Chr8	16.1 ± 2.3	5.4 ± 1.1	68.3 ± 0.6	15.9 ± 1.8	20.7 ± 1.8	15.9 ± 2.1
SL1327	Chr8	15.5 ± 1.2	5.8 ± 0.6	–	14.1 ± 2.6	21.0 ± 1.4	14.0 ± 2.5
SL1328	Chr8	15.0 ± 2.0	5.6 ± 1.0	62.0 ± 1.6	13.7 ± 2.7	17.0 ± 1.7	12.8 ± 3.1
SL1329	Chr9	14.8 ± 1.2	5.5 ± 0.6	57.3 ± 1.2	14.9 ± 2.8	25.5 ± 1.4	13.3 ± 1.9
SL1330	Chr9	14.6 ± 2.3	6.1 ± 1.1	63.3 ± 2.3	12.1 ± 2.8	22.3 ± 1.5	14.9 ± 2.3
SL1331	Chr9	18.4 ± 2.0	6.0 ± 1.0	58.7 ± 2.0	9.8 ± 1.7	22.9 ± 1.5	12.0 ± 2.0
SL1332	Chr10	16.4 ± 3.0	5.5 ± 1.5	68.0 ± 2.0	11.5 ± 2.3	23.3 ± 1.9	15.3 ± 2.1
SL1333	Chr10	15.0 ± 3.5	5.9 ± 1.7	71.0 ± 1.6	13.3 ± 2.2	21.0 ± 1.3	14.5 ± 2.8
SL1334	Chr10	18.2 ± 3.0	5.5 ± 1.5	71.0 ± 2.6	13.7 ± 3.3	23.9 ± 1.7	14.3 ± 2.8
SL1335	Chr11	14.8 ± 2.3	5.5 ± 1.1	60.0 ± 1.5	17.8 ± 2.0	22.3 ± 1.9	15.3 ± 3.2
SL1336	Chr11	18.3 ± 2.0	6.1 ± 1.0	74.0 ± 1.6	17.4 ± 1.8	18.6 ± 2.0	13.9 ± 2.0
SL1337	Chr12	18.6 ± 2.0	5.5 ± 1.5	66.3 ± 2.3	14.3 ± 2.5	21.5 ± 1.7	12.4 ± 1.8
SL1338	Chr12	14.6 ± 3.5	5.4 ± 1.7	65.3 ± 0.6	11.9 ± 2.3	21.1 ± 0.9	13.4 ± 2.2
SL1339	Chr12	16.5 ± 2.3	5.8 ± 1.1	64.7 ± 0.6	13.6 ± 2.7	22.5 ± 1.8	14.5 ± 2.9

Bold and underlined numbers indcate significant diffferences to ‘Koshihikari’ at the 5% level by the Dunnett’s multiple comparison tes

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