Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping

Table 1 Summary statistics of phenotypic performance of 462 rice accessions for GT, GC and AC in five environments

Traits^a	Environments	Mean±SD ^b	Maximum	Minimum	CV (%)^c	Kurtosis	Skewness	H²_B (%)
GT (ASS, grade)	E1	4.65±1.83	7	1	39.35	-0.87	-0.59	95.0
	E2	4.45±1.62	7	1	36.4	-0.48	-0.59	92.7
	E3	4.61±1.77	7	1	38.39	-0.39	-0.84	95.5
	E4	3.95±1.76	7	1	44.56	-1.12	-0.58	94.9
	E5	3.60±1.71	7	1	47.5	-1.29	-0.14	94.6
GC (mm)	E1	53.07±25.4	139	8	47.86	0.3	0.76	94.5
	E2	50.04±25.19	134	14	50.34	0.91	1.02	96.2
	E3	46.09±25.22	134	15	54.72	1.12	1.1	96.0
	E4	44.05±24.77	138	13	56.23	1.87	1.4	92.9
	E5	49.5±25.06	137	15	50.63	1.02	1.05	90.7
AC (%)	E1	18.22±5.93	27.44	0.04	32.55	2.44	-1.55	96.3
	E2	19.37±6.5	30.67	0.81	33.56	1.68	-1.29	92.8
	E3	17.64±5.61	28.62	0.65	31.8	2.61	-1.58	99.7
	E4	18.69±6.64	31.77	0.31	35.53	0.89	-1.12	99.6
	E5	19.36±5.96	29.69	0.28	30.79	3.31	-1.79	99.8

^aGT (gelatinization temperature) values based on ASS (alkali spreading score) from 1-7; GC gel consistency; AC amylose content; See Materials and methods for details of parameter calculations
^bSD standard deviation
^cCV Coefficient of variation

ISSN: 2730-6844