Marker-Assisted Introgression of Saltol QTL Enhances Seedling Stage Salt Tolerance in the Rice Variety “Pusa Basmati 1”
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
75.5a
66.9a
7.29a
13.32a
1.822de
7.0
2.0
NIL2
73.7a
65.3a
7.21d–g
13.21b–d
1.832c–e
7.0
2.0
NIL3
74.7a
68.7a
7.27a–c
13.24bc
1.819ef
7.0
2.0
NIL4
72.8a
64.7a
7.20e–h
13.21b–d
1.837a–c
7.0
2.0
NIL5
72.7a
64.6a
7.22d–f
13.21b–d
1.825de
7.0
2.0
NIL6
74.8a
66.0a
7.19f–i
13.12fg
1.822de
7.0
2.0
NIL7
69.7a
62.9a
7.23c–f
13.20cd
1.827c–e
7.0
2.0
NIL8
74.0a
66.7a
7.29ab
13.26b
1.819ef
7.0
2.0
NIL9
74.2a
66.5a
7.25b–d
13.22bc
1.822de
7.0
2.0
NIL10
73.5a
66.5a
7.19f–i
13.20cd
1.836a–c
7.0
2.0
NIL11
75.6a
67.5a
7.29ab
13.31a
1.826c–e
7.0
2.0
NIL12
74.7a
66.2a
7.28ab
13.07g
1.795g
7.0
2.0
NIL13
73.4a
65.7a
7.21d–g
13.21b–d
1.830c–e
7.0
2.0
NIL14
76.4a
67.9a
7.20e–h
13.19cd
1.832c–e
7.0
2.0
NIL15
73.7a
65.6a
7.16hi
13.15ef
1.837b–d
7.0
2.0
NIL16
73.5a
67.6a
7.27a–c
13.25bc
1.823ef
7.0
2.0
NIL17
73.5a
67.7a
7.24c–e
13.00h
1.796g
7.0
2.0
NIL18
74.2a
66.9a
7.17g–i
13.23bc
1.845a
7.0
2.0
NIL19
76.5a
68.7a
7.22d–f
13.21b–d
1.835c–e
7.0
2.0
NIL20
73.6a
66.5a
7.21d–g
13.18de
1.828c–e
7.0
2.0
NIL21
73.4a
65.6a
7.20e–h
13.21b–d
1.837a–c
7.0
2.0
NIL22
71.9a
64.9a
7.20e–h
13.20cd
1.835c–e
7.0
2.0
NIL23
74.3a
65.1a
7.15i
13.20cd
1.846a
7.0
2.0
NIL24
73.4a
71.6a
7.15i
13.20cd
1.844ab
7.0
2.0
PB1
73.9a
66.0a
7.30a
13.21b–d
1.810fg
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 , 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.