Table 6.

Changes in grain quality traits in 187 nonglutinous Korean rice varieties under increased temperature according to allelic differences in SSRG markers^a

Gene	Allele	No. of variety	ΔHRP (%)	ΔCGP (%)	ΔAC (%)	ΔBDV (RVU)
AGPase-L	In	169	−32.2a	27.4a	−3.9a	12.0a
	Del	18	−15.9b	9.7b	−3.3a	3.8b
AGPase-S	C	135	−32.9a	28.2a	−4.1a	11.6a
	T	52	−24.7b	19.3b	−3.3b	10.0a
AGPase-S	A	119	−34.3a	30.0a	−4.3a	10.8a
	T	10	−20.7b	12.6b	−3.7a	3.7a
	U	33	−29.7a	24.7a	−3.6a	11.9a
SSIIa	TT	97	−28.9a	24.0a	−4.0a	11.2a
	GC	88	−32.4a	27.6a	−3.8a	10.8a
SBEI	In	165	−32.1a	27.5a	−3.9a	11.8a
	Del	20	−17.6b	11.2b	−3.6a	4.6b
SBEIII	C	18	−18.4a	7.0a	−3.9a	4.1a
	G	169	−31.9b	27.7b	−3.9a	11.9b
SDBE	In	13	−12.1a	6.6a	−3.1a	4.9a
	Del	174	−32.0b	27.2b	−3.9a	11.7a

^aChanges in grain quality traits under high temperature were calculated by subtracting the field values from their corresponding values in greenhouse II. Only traits showing significant changes under increased temperature are listed (see Fig. 1). Values with a different letter are significantly different at P < 0.05 (highlighted in bold). Traits showing significant allelic effect in Japonica varieties (n = 170) are underlined.

AC, amylose content; BDV, breakdown viscosity; CGP, chalky grains percentage; HRP, head rice percentage.