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Effects of
| Allele combination |
n | PC |
AC (%) |
WT | HR (%) |
OR (%) |
DR (%) |
BR (%) |
CR (%) |
CrR (%) |
PaT (℃) |
PV (RVU) |
TV (RVU) |
FV (RVU) |
BD (RVU) |
SB (RVU) |
Toyo | HN | TN | AN | SN |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 38 | 5.5b |
19.1a | 47.6a | 87.3c | 1.2a | 0.8a | 7.9a | 1.0a | 1.8bc | 71.9b | 225.3b | 138.8a | 225.3a | 86.5d | 0.0a | 87.1a | 51.2a | 36.7a | 56.0a | 73.6a | |
| 24 | 5.5b | 18.9b | 47.7a | 88c | 0.9ab | 0.7a | 8.1a | 0.8a | 1.5c | 72b | 228.3ab | 129b | 216.6bc | 99.3b | -11.7b | 86.1ab | 53.6a | 37.4a | 56.4a | 72.3a | |
| 20 | 5.7ab | 18.8b | 45.9b | 91.9a | 0.5bc | 0.8a | 4.3c | 0.4b | 2ab | 72.4a | 229.7a | 135.2a | 221.2ab | 94.5c | -8.5b | 86.4ab | 52.7a | 37.8a | 53.4b | 66.5b | |
| 9 | 5.9a | 18.7b | 46b | 90.4b | 0.5c | 0.6b | 5.6b | 0.5b | 2.5a | 72.4a | 230.8a | 126.9b | 213.2c | 103.9a | -17.5c | 85.5b | 52.3a | 36.7a | 53.9b | 66.3b |
zChamdongin:
yPC: protein content, AC: amylose content, WT: whiteness, HR: head rice, OR: opaque rice, DR: damaged rice, BR: broken rice, CR: colored rice, CrR: cracked rice, Pat: pasting temperature, PV: peak viscosity, TV: trough viscosity, FV: final viscosity, BD: breakdown, SB: setback, Toyo: glossiness, HN: hardness, TN: toughness, AN: adhesiveness, SN: stickiness.
xMeans with same letters in a column are not significantly different at