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Table 3 Appearance quality, milling quality and physiochemical properties of KY131 and X32 mutant lines (2nd generation of transgene-free homologous mutant plants)

From: Targeted Deletion of the First Intron of the Wxb Allele via CRISPR/Cas9 Significantly Increases Grain Amylose Content in Rice

Properties KY131 X32
KY131(WT) KY131-CR-1 KY131-CR-3 X32(WT) X32-CR-1 X32-CR-2
Brown rice rate (%) 82.2 ± 0.14a 81.9 ± 0.08a 82.7 ± 0.02a 77.8 ± 1.2a 77.5 ± 0.77a 77.6 ± 0.52a
Polished rice rate (%) 70.6 ± 0.34a 70.2 ± 0.58a 70.7 ± 0.44a 65.2 ± 1.16a 66.6 ± 0.45a 65.1 ± 0.86a
Head rice rate (%) 66.8 ± 2.08a 65.4 ± 0.57a 64.5 ± 1.55a 59.7 ± 0.40a 54.0 ± 0.94b 54.8 ± 1.34b
Grain length (mm) 4.6 ± 0.09a 4.7 ± 0.01a 4.6 ± 0.06a 5.6 ± 0.11a 5.6 ± 0.02a 5.6 ± 0.01a
Grain width(mm) 2.7 ± 0.04a 2.6 ± 0.01a 2.7 ± 0.01a 2.0 ± 0.01a 1.9 ± 0.00a 1.9 ± 0.00a
Length/width ratio 1.6 ± 0.03a 1.8 ± 0.01a 1.7 ± 0.02a 2.8 ± 0.04a 3.0 ± 0.01a 3.0 ± 0.00a
Chalkiness rate (%) 10.0 ± 1.33a 9.1 ± 2.86a 10.9 ± 1.58a 14.7 ± 1.43a 8.8 ± 0.50b 9.7 ± 0.95b
Chalkiness degree (%) 2.9 ± 0.20a 3.7 ± 0.66a 3.6 ± 1.15a 4.9 ± 0.77a 2.8 ± 0.27b 3.4 ± 0.34b
Transparency grade 2 ± 0.00a 2 ± 0.00a 2 ± 0.00a 2 ± 0.00a 1 ± 0.00b 1 ± 0.00b
AC (%) 13.7 ± 0.08c 22.4 ± 0.19b 23.9 ± 0.44a 13.1 ± 0.12c 23.5 ± 0.34a 21.7 ± 0.41b
GC (mm) 84.6 ± 1.26a 61.2 ± 3.24b 54.8 ± 1.35c 97.4 ± 1.92a 82.4 ± 2.46b 82.7 ± 1.67b
ASV 6.0 ± 0.00c 6.9 ± 0.06a 6.5 ± 0.31b 1.3 ± 0.10a 1.2 ± 0.00a 1.2 ± 0.13a
PKV (RVU) 317.9 ± 8.38a 198.1 ± 8.79c 232.7 ± 2.63b 322.3 ± 1.93a 237.9 ± 3.35c 251.8 ± 5.82b
HPV (RVU) 176.4 ± 17.69a 154.4 ± 10.41a 172.6 ± 4.62a 131.9 ± 5.85b 143.7 ± 5.92ab 151.6 ± 2.53a
BDV (RVU) 141.5 ± 10.40a 43.7 ± 6.13b 60.0 ± 3.83b 190.4 ± 7.45a 94.2 ± 2.74b 100.2 ± 5.38b
CPV(RVU) 286.3 ± 20.19ab 260.0 ± 7.63b 298.4 ± 3.05a 202.4 ± 3.59b 270.3 ± 4.05a 274.3 ± 4.13a
SBV (RVU) − 31.6 ± 12.76b 61.9 ± 1.34a 65.7 ± 1.56a − 119.9 ± 5.5c 32.4 ± 0.70a 22.4 ± 1.80b
CSV (RVU) 109.9 ± 2.50b 105.6 ± 6.79b 125.7 ± 5.4a 70.5 ± 3.22b 126.6 ± 2.2a 122.7 ± 4.22a
PeT (Min) 6.1 ± 0.17b 6.6 ± 0.16a 6.4 ± 0.08ab 5.6 ± 0.08b 6.0 ± 0.07a 5.9 ± 0.12a
PaT (°C) 75.5 ± 0.44a 74.6 ± 0.89a 75.5 ± 0.43a 84.8 ± 0.03a 84.2 ± 0.98a 82.6 ± 0.46b
  1. Values reported are mean ± SEM. Different letters following the mean values stands indicate significant differences (P < 0.05). AC, amylose content, GC, gel consistency, ASV, alkali spreading value; PV, peak viscosity; HPV, through viscosity or hot paste viscosity; CPV, final viscosity or cool paste viscosity; BDV, breakdown viscosity (BDV = PV-HPV); SBV, setback viscosity (SBV = CPV-PV); CSV, consistency viscosity (CSV = CPV-HPV); PeT, peak time; PaT, pasting temperature. All the viscosity parameters were expressed in rapid visco units (RVU)