. 2020 Mar 25;15(3):e0230600. doi: 10.1371/journal.pone.0230600

Table 4. Correlation between rice quality traits under the rice-crab culture system.

	Brown rice rate	Milled rice rate	Head rice rate	Chalky kernel rate	Chalkiness	pH	Expansion ratio	Water absorption rate	Cooking time	Appearance score	Hardness score	Viscosity score	Balance score	Taste score	Hardness	Viscosity	Elastic	Peak viscosity	Trough viscosity	Breakdown	Final viscosity	Setback	Peak time	Pasting temperature	Protein content	Fat content	Starch contentnt	Amylose content
Brown rice rate	1
Milled rice rate	-0.921	1
Head rice rate	0.608	-0.642	1
Chalky kernel rate	-0.388	0.217	-0.811	1
Chalkiness	-0.137	-0.257	0.032	0.506	1
pH	-0.295	0.644	-0.332	-0.280	-0.904	1
Expansion ratio	-0.779	0.498	-0.140	0.263	0.624	-0.287	1
Water absorption rate	-0.336	-0.058	-0.027	0.490	.975^*	-0.800	0.782	1
Cooking time	0.457	-0.732	0.744	-0.222	0.677	-0.873	0.202	0.589	1
Appearance score	-0.691	0.743	-.990^*	0.739	-0.093	0.422	0.197	-0.006	-0.794	1
Hardness score	0.681	-0.750	.986^*	-0.713	0.137	-0.460	-0.168	0.049	0.821	-.999^**	1
Viscosity score	-0.625	0.697	-.993^**	0.738	-0.136	0.438	0.110	-0.065	-0.814	.996^**	-.997^**	1
Balance score	-0.659	0.726	-.991^**	0.730	-0.128	0.443	0.149	-0.047	-0.813	.999^**	-.999^**	.999^**	1
Taste score	-0.662	0.725	-.992^**	0.735	-0.119	0.436	0.155	-0.038	-0.808	.999^**	-.999^**	.999^**	1.000^**	1
Hardness	0.517	-0.779	0.751	-0.225	0.652	-0.872	0.134	0.549	.997^**	-0.808	0.833	-0.821	-0.823	-0.819	1
Viscosity	-0.019	-0.221	0.723	-0.447	0.509	-0.527	0.580	0.560	0.788	-0.683	0.703	-0.745	-0.718	-0.713	0.748	1
Elastic	-0.787	0.483	-0.345	0.522	0.714	-0.356	.960^*	0.846	0.137	0.372	-0.338	0.295	0.327	0.334	0.076	0.396	1
Peak viscosity	-0.717	0.611	-0.934	0.906	0.304	0.049	0.436	0.378	-0.494	0.920	-0.902	0.899	0.905	0.909	-0.517	-0.452	0.638	1
Trough viscosity	-0.821	0.753	-0.935	0.806	0.187	0.201	0.482	0.297	-0.593	0.948	-0.935	0.920	0.932	0.935	-0.623	-0.433	0.647	.981^*	1
Breakdown	-0.510	0.354	-0.867	.990^*	0.457	-0.181	0.335	0.471	-0.312	0.813	-0.788	0.805	0.801	0.806	-0.322	-0.449	0.580	.957^*	0.882	1
Final viscosity	-0.757	0.663	-0.938	0.874	0.266	0.101	0.456	0.353	-0.529	0.933	-0.917	0.909	0.918	0.921	-0.555	-0.445	0.646	.998^**	.992^**	0.935	1
Setback	-0.357	0.172	-0.779	.999^**	0.543	-0.329	0.265	0.519	-0.172	0.703	-0.675	0.702	0.693	0.698	-0.174	-0.417	0.524	0.885	0.778	.982^*	0.851	1
Peak time	0.409	-0.159	0.685	-.972^*	-0.690	0.455	-0.428	-0.682	0.023	-0.615	0.581	-0.599	-0.596	-0.602	0.035	0.224	-0.662	-0.859	-0.752	-.957^*	-0.826	-.979^*	1
Pasting temperature	0.158	0.231	-0.270	-0.226	-0.945	0.859	-0.723	-.955^*	-0.782	0.296	-0.337	0.355	0.336	0.328	-0.745	-0.760	-0.721	-0.089	-0.014	-0.193	-0.065	-0.263	0.448	1
Protein content	0.536	-0.648	.980^*	-0.698	0.229	-0.491	0.015	0.174	0.853	-.977^*	.983^*	-.992^**	-.986^*	-.985^*	0.852	0.822	-0.172	-0.845	-0.863	-0.758	-0.854	-0.661	0.536	-0.457	1
Fat content	-0.745	0.509	0.019	0.033	0.488	-0.180	.971^*	0.662	0.213	0.063	-0.040	-0.028	0.015	0.021	0.142	0.679	0.867	0.254	0.333	0.116	0.285	0.032	-0.201	-0.657	0.147	1
Starch contentnt	-0.080	-0.238	0.575	-0.188	0.726	-0.702	0.678	0.764	0.835	-0.561	0.591	-0.626	-0.600	-0.594	0.794	.961^*	0.560	-0.250	-0.269	-0.204	-0.256	-0.154	-0.049	-0.910	0.718	0.713	1
Amylose content	-0.583	0.665	-.992^**	0.739	-0.156	0.440	0.060	-0.094	-0.819	.990^*	-.992^**	.999^**	.995^**	.995^**	-0.823	-0.778	0.251	0.886	0.901	0.800	0.894	0.703	-0.591	0.384	-.997^**	-0.080	-0.659	1

*, significant at the P = 0.05 level;

**, significant at the P = 0.01 level.