Relationship between High Temperature and Formation of Chalkiness and Their Effects on Quality of Rice

Figure 3

Distribution and evolution of relatively stable QTLs related to chalkiness, amylose content, gel consistency, and high temperature-induced chalkiness QTLs. (a) Distribution of stable quality related QTLs over the 12 rice chromosomes. (b) Evolution of some of the relatively stable QTLs reported in rice. (c) Proportion of each of quality trait related QTLs as compared with the total 4 rice quality related QTLs studied (diagram showing the percentage of each type of QTLs among the 4 stable grain quality QTLs studied).

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(b)

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