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. 2023 Oct 25;20:100965. doi: 10.1016/j.fochx.2023.100965

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© 2023 The Authors

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 3 — Correlation coefficient between cooked rice textural properties and starch components, structures, and physicochemical properties during the maturity stage under different straw management across one year. Each correlation coefficient shows the average value of three replicates per correlation factor. * Correlation is significant at the 0.05 level, while ^** correlation is significant at the 0.01 level. AC, amylose content; PC, protein content; A, amylopectin chains with DP 6–12; B1, amylopectin chains with DP 13–24; B2, amylopectin chains with DP 25–36; B3, amylopectin chains with DP > 36; α-1,4, α-1,4 linkage (%); α-1,6, α-1,6 linkage (%); VD, Volume percentage (%) of starch diameter; SAD, Surface area (%) of starch diameter; ND, Number percentage (%) of starch diameter. T_o, onset temperature; T_p, peak temperature; T_c, conclusion temperature; ΔH_gel, gelatinization enthalpy; PV, peak viscosity; TV, trough viscosity; FV, final viscosity; BD, breakdown viscosity; SB, setback viscosity.