Figure 1.
Main pathway of starch biosynthesis including sucrose synthesis, sucrose degradation and starch synthesis in rice.
FBP1, fructose-1,6-bisphophatase1; PGM, phosphoglucomutase; AGPase, ADP-glucose pryophosphorylase; PPi, pyrophosphate.
Table 1.
Means and ranges of eating quality parameters in eight japonica rice varieties.
Figure 2.
Palatability (P), apparent amylose content (AAC) (%), and protein content (PC) (%) in polished rice of eight japonica varieties.
Letters A–F, difference is significant at 0.05 level.
Table 2.
Correlation matrix of rice eating quality parameters.
Table 3.
Highly associated SNPs and insertion-deletions with eating quality properties identified under general linear model.
Figure 3.
UPGMA tree based on 35 SNPs and insertion-deletions from five genes in eight japonica varieties.
The 35 SNPs and insertion-deletions are as follows: S2, S3, S4, S5, S6, S7, S8, S9, S11, S12, S13, S14, S16, S18, S19, S20, S21, S22, S24, S30, S31, S32, S33, S34, S35, S37, S38, S39, S40, S41, S44, S48, S55, S58, S60 (See Table S4).
Figure 4.
Enzyme activities related to amylopectin biosynthesis during rice grain filling in eight japonica varieties.
Letters A–G indicate significant differences at 0.05 level.
Table 4.
Correlation analysis between eating quality traits and enzyme activities during rice grain filling.
Figure 5.
SBE1 and SBE3 expressions based on real-time RT-PCR during grain filling in eight japonica varieties.
Letters A–F indicates difference is significant at 0.05 level.
Table 5.
mRNA expressions of SBE1 and SBE3 related to eating quality properties among high, middle, and low palatability groups.