Table 3.
Statistical significance of differences among the three Wx alleles (Wxa, Wxb, and wx) based on the four strongest principal components (PC1 to PC4) and six of the key eating-quality traits. The Wxa, Wxb, and wx alleles include 17, 160, and 6 rice accessions, respectively
| Trait name | Wxa allele | Wxb allele | wx allele | |
|---|---|---|---|---|
| PC1 | (–) | 9.1 ± 0.5 a | −12.5 ± 0.8 b | −0.5 ± 0.2 c |
| PC2 | (–) | −4.5 ± 0.4 a | −4.5 ± 0.7 a | 0.6 ± 0.1 b |
| PC3 | (–) | 1.3 ± 0.4 a | 4.7 ± 0.6 b | −0.3 ± 0.1 c |
| PC4 | (–) | 0.2 ± 0.3 a | −1.3 ± 0.5 b | 0.0 ± 0.1 a |
| Protein content | (%) | 6.9 ± 0.3 a | 6.0 ± 0.1 a | 6.9 ± 0.2 a |
| Amylose content | (%) | 28.7 ± 0.6 a | 16.7 ± 0.1 b | 2.2 ± 0.3 c |
| Eating quality | (–) | 33.1 ± 3.8 a | 73.9 ± 0.7 b | 84.1 ± 2.2 c |
| Maximum viscosity | (RVU) | 356.0 ± 15.3 a | 448.7 ± 2.9 b | 213.6 ± 8.8 c |
| Stickiness on the grain surface S1 | (N/m2 × 102) | 2.0 ± 1.3 a | 13.8 ± 0.3 b | 11.6 ± 0.8 c |
| Stickiness for the whole grain S2 | (N/m2 × 104) | 0.21 ± 0.02 a | 0.48 ± 0.00 b | 0.49 ± 0.01 b |
Values for a trait labeled with different letters differ significantly (P < 0.05, Tukey-Kramer HSD test).