Statistical Analysis.
The collected data were analyzed and subjected to analysis of variance using SAS software version 8.2 (27).
The least
significant difference (Duncan) method was used to evaluate differences between trait means.
Regression and correlation analyses were also performed to determine the relationships between rice eating quality traits.
Multiple regression analysis was also conducted to determine the relationship between palatability scored both by taste analyzer and by sensory test and also palatability evaluated by molecular markers.
STS marker data were scored as 1 (present) and 0 (absent).