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

Rice

Table 4 QTLs for eating-quality traits on CSSLs in the ‘Takanari’ genetic background in 2018

Trait	Locus name	CSSLs	Position	Flanking marker interval	Additive effect
Amylose content (%)	qAC1–2	SL1304	Chr1	sd1-RM6321	1.1
	qAC3	SL1311	Chr3	RM2334-RM7389	1.7
	qAC9	SL1331	Chr9	RM5657-RM6797	1.3
	qAC10	SL1334	Chr10	RM4455-RM6673	1.2
	qAC11	SL1336	Chr11	RM1355-RM7443	1.3
	qAC12	SL1337	Chr12	Bb77A02-RM7102	1.4
Protein content (%)	qPC5	SL1317	Chr5	RM6034-RM3476	0.3
	qPC9	SL1330	Chr9	RM3907-RM6235	0.2
	qPC11	SL1336	Chr11	RM1355-RM7443	0.2
Eating quality score (−)	qEQ1	SL1302	Chr1	RM1287-RM1297	−5.0
	qEQ2	SL1306	Chr2	RM5699-RM1379	−3.0
	qEQ3–1	SL1308	Chr3	RM7332-RM5748	−3.1
	qEQ4	SL1315	Chr4	RM3839-RM5608	−3.4
	qEQ5	SL1317	Chr5	RM6034-RM3476	−3.7
	qEQ7–1	SL1323	Chr7	RM4584-RM6728	−3.4
	qEQ7–2	SL1325		RM6394-RM7601	−6.0
	qEQ10	SL1333, SL1334	Chr10	RM5348-RM5620	−3.5
	qEQ11	SL1336	Chr11	RM1355-RM7443	−5.0
Stickiness S1 (N/m² × 10²)	qST2	SL1306	Chr2	RM5699-RM1379	−1.2
	qST3–1	SL1308	Chr3	RM7332-RM5748	−1.1
	qST5	SL1317	Chr5	RM6034-RM3476	−2.2
	qST9	SL1331	Chr9	RM5657-RM6797	2.3
	qST11	SL1335, SL1336	Chr11	RM5824-RM6623	−1.7
Hardness H2 (N/m² × 10⁴)	qHA4–1	SL1312	Chr4	RM16260-RM5633	1.9
	qHA4–2	SL1315		RM3839-RM5608	2.1
	qHA5–1	SL1316, SL1317	Chr5	RM17836-RM18222	2.7
	qHA6–2	SL1322	Chr6	RM5957-RM5463	2.1
	qHA8	SL1328	Chr8	RM5767-RM4997	2.9
	qHA9	SL1329	Chr9	RM23654-RM3907	−1.4
	qHA11	SL1336	Chr11	RM1355-RM7443	2.1
Whiteness (−)	qWH1	SL1303	Chr1	RM7124-sd1	4.2
	qWH2–2	SL1306	Chr2	RM5699-RM1379	2.6
	qWH3	SL1311	Chr3	RM2334-RM7389	2.8
	qWH4–1	SL1312	Chr4	RM16260-RM5633	2.5
	qWH6–2	SL1322	Chr6	RM5957-RM5463	−0.9
	qWH7	SL1324, SL1325	Chr7	RM5481-RM3826	3.5