Fig. 2: OsGATA7 confers better taste quality. | Nature Communications

Fig. 2: OsGATA7 confers better taste quality.

From: OsGATA7 and SMOS1 cooperatively determine rice taste quality by repressing OsGluA2 expression and protein biosynthesis

Fig. 2

a Haplotype analysis of OsGATA7 using 2280 rice accessions. b–c The protein content (b) and taste values (c) of 51 mini core rice accessions within two major OsGATA7 haplotypes. d Grain appearance of ZH210, IL-1 and IL-2. e–f Protein content (e) and taste value (f) of ZH210, IL-1 and IL-2. g Grain and cooked rice appearance of the SN265 and OsGATA7-OE lines. The grains in the second row are non-cooked, whereas cooked rice is presented in the third row. h, i Protein content (h) and taste value (i). n = 3 independent experiments in (e and h), n = 4 independent experiments in (f and i). Data are presented as the means ± SD, and P-values are indicated by a two-tailed Student’s t test. Source data are provided as a Source Data file.

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