Fig. 1

Graphical 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 = 10mm