Table 4.
Statistical significance of differences among the three RM4108 genotypes (A, B, and C) for the top four principal components (PC1 to PC4) and six key eating-quality traits. Genotypes A, B, and C include 56, 68, and 22 non-glutinous accessions of temperate japonica rice, respectively
| Trait name | RM4108-A allele | RM4108-B allele | RM4108-C allele | |
|---|---|---|---|---|
| PC1 | (–) | 0.2 ± 0.4 a | 1.0 ± 0.4 b | −3.9 ± 0.5 c |
| PC2 | (–) | 0.2 ± 0.3 a | 0.1 ± 0.3 a | −1.0 ± 0.4 b |
| PC3 | (–) | 0.1 ± 0.2 a | 0.1 ± 0.2 a | −0.5 ± 0.3 b |
| PC4 | (–) | −0.2 ± 0.2 a | 0.1 ± 0.2 a | 0.1 ± 0.3 a |
| Protein content | (%) | 5.9 ± 0.1 a | 5.8 ± 0.1 a | 6.5 ± 0.1 b |
| Amylose content | (%) | 16.8 ± 0.1 a | 16.9 ± 0.1 a | 16.6 ± 0.2 a |
| Eating quality | (–) | 75.9 ± 1.0 a | 77.4 ± 0.9 a | 65.3 ± 1.6 b |
| Maximum viscosity | (RVU) | 450.9 ± 4.5 a | 452.9 ± 4.2 a | 443.0 ± 7.4 a |
| Stickiness on the grain surface S1 | (N/m2 × 102) | 14.4 ± 0.4 a | 14.9 ± 0.4 a | 12.1 ± 0.6 b |
| Stickiness for the whole grain S2 | (N/m2 × 104) | 0.48 ± 0.01 a | 0.48 ± 0.01 a | 0.48 ± 0.01 a |
Values for a trait labeled with different letters differ significantly (P < 0.05, Tukey-Kramer HSD test).