Fig. 1From: Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mappingGraphical representation of different typical variety of rice showing the highest and the lowest values in gelatinization temperature which measured by the alkali spreading score (ASS) and gel consistency trait. a Rice of the lowest ASS named ‘Yuedao 70’. b The highest ASS named ‘Longdun 105’. c Summary statistics of gelatinization temperature of 462 rice accessions in five environments. GT values based on the ASS (1-7 grade). d The shortest length of gel consistent named ‘Haobuka’. e The longest length of gel consistent named ‘Hongnong 5’. f-g Summary statistics of gel consistency and amylose content of 462 rice accessions in five environments. Box plots span the 95th–fifth percentiles. Bar = 10mmBack to article page