Fig. 6: Overexpression of SMOS1 improves taste value. | Nature Communications

Fig. 6: Overexpression of SMOS1 improves taste value.

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

Fig. 6

a Representative photographs of grains and cooked rice from ZH11 and SMOS1 overexpression lines. The grains in the first and third rows are not cooked; those in the second and fourth rows are cooked. SMOS1-OE#1 to SMOS1-OE#4 are different SMOS1 overexpression lines. b, c, PGWC (b) and CHD) (c) of mature grains of the ZH11 and SMOS1 overexpression lines. d–f Elongation of cooked rice (d), water absorption rate (e), and volume expansion (f) of grains from the ZH11 and SMOS1 overexpression lines. g–i Taste value (g), appearance (h), and palatability (i) of grains from the ZH11 and SMOS1 overexpression lines. j Protein contents of grains from the ZH11 and SMOS1 overexpression lines. k Relative SMOS1 expression levels in grains from ZH11 and SMOS1 overexpression lines. n = 3 independent experiments in (b–f and j, k), n = 4 independent experiments in (g–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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