. 2018 Feb 11;2018:8319879. doi: 10.1155/2018/8319879

Table 5.

Grain and cooking quality of Saltol-introgressed NILs of Pusa Basmati 1 (Pusa 1822).

NILS	HUL	MIL	KLBC	KLAC	ER	ASV	AROM
NIL1	75.5^a	66.9^a	7.29^a	13.32^a	1.822^de	7.0	2.0
NIL2	73.7^a	65.3^a	7.21^d–g	13.21^b–d	1.832^c–e	7.0	2.0
NIL3	74.7^a	68.7^a	7.27^a–c	13.24^bc	1.819^ef	7.0	2.0
NIL4	72.8^a	64.7^a	7.20^e–h	13.21^b–d	1.837^a–c	7.0	2.0
NIL5	72.7^a	64.6^a	7.22^d–f	13.21^b–d	1.825^de	7.0	2.0
NIL6	74.8^a	66.0^a	7.19^f–i	13.12^fg	1.822^de	7.0	2.0
NIL7	69.7^a	62.9^a	7.23^c–f	13.20^cd	1.827^c–e	7.0	2.0
NIL8	74.0^a	66.7^a	7.29^ab	13.26^b	1.819^ef	7.0	2.0
NIL9	74.2^a	66.5^a	7.25^b–d	13.22^bc	1.822^de	7.0	2.0
NIL10	73.5^a	66.5^a	7.19^f–i	13.20^cd	1.836^a–c	7.0	2.0
NIL11	75.6^a	67.5^a	7.29^ab	13.31^a	1.826^c–e	7.0	2.0
NIL12	74.7^a	66.2^a	7.28^ab	13.07^g	1.795^g	7.0	2.0
NIL13	73.4^a	65.7^a	7.21^d–g	13.21^b–d	1.830^c–e	7.0	2.0
NIL14	76.4^a	67.9^a	7.20^e–h	13.19^cd	1.832^c–e	7.0	2.0
NIL15	73.7^a	65.6^a	7.16^hi	13.15^ef	1.837^b–d	7.0	2.0
NIL16	73.5^a	67.6^a	7.27^a–c	13.25^bc	1.823^ef	7.0	2.0
NIL17	73.5^a	67.7^a	7.24^c–e	13.00^h	1.796^g	7.0	2.0
NIL18	74.2^a	66.9^a	7.17^g–i	13.23^bc	1.845^a	7.0	2.0
NIL19	76.5^a	68.7^a	7.22^d–f	13.21^b–d	1.835^c–e	7.0	2.0
NIL20	73.6^a	66.5^a	7.21^d–g	13.18^de	1.828^c–e	7.0	2.0
NIL21	73.4^a	65.6^a	7.20^e–h	13.21^b–d	1.837^a–c	7.0	2.0
NIL22	71.9^a	64.9^a	7.20^e–h	13.20^cd	1.835^c–e	7.0	2.0
NIL23	74.3^a	65.1^a	7.15ⁱ	13.20^cd	1.846^a	7.0	2.0
NIL24	73.4^a	71.6^a	7.15ⁱ	13.20^cd	1.844^ab	7.0	2.0
PB1	73.9^a	66.0^a	7.30^a	13.21^b–d	1.810^fg	7.0	2.0
FL478	79.1	64.4	6.28	9.13	1.454	5.0	0.0
CV (%)	2.14	3.60	0.14	0.09	0.18	—	—
SE	1.58	2.39	0.01	0.01	0.00	—	—

Means followed by same letters are statistically not different at p < 0.05, by Tukey's honest significance test. HUL: hulling recovery in percentage; MIL: milling recovery in percentage; KLBC: kernel length before cooking in mm; KLAC: kernel length after cooking in mm; ASV: alkali spreading value; AROM: aroma score from panel test; CV: coefficient of variation; SE: standard error.