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Correlation coefficients between three seed quality traits after cooking with rice in two RIL populations
| Population | Trait | Cooked seed hardness (N) | Sucrose content (Brix%) | Water absorption (%) |
|---|---|---|---|---|
| Daepung × Socheong2 |
Cooked seed hardness (N) | 1 | ||
| Sucrose content (Brix%) | 0.224 |
1 | ||
| Water absorption (%) | -0.697 |
-0.508 |
1 | |
| Daepung × Ilpumgeomjeong |
Cooked seed hardness (N) | 1 | ||
| Sucrose content (Brix%) | 0.450 |
1 | ||
| Water absorption (%) | -0.228 |
-0.327 |
1 |
Ns: not significant,