Table 1 Changes in protein content, amylose content, and moisture content, which are major factors of grain quality, due to high-temperature treatment in the grain filling stage

Parents

Cheongcheong

2019

6.1 ± 0.1^a

6.4 ± 0.1

0.004^**

17.4 ± 0.1

15.1 ± 0.2

0.002^**

14.3 ± 0.1

14.1 ± 0.2

0.837

2020

6.1 ± 0.1

6.3 ± 0.1

0.006^**

17.3 ± 0.2

15.0 ± 0.1

0.004^**

14.2 ± 0.1

14.1 ± 0.3

0.637

Nagdong

2019

6.4 ± 0.3

6.7 ± 0.2

0.338

17.9 ± 0.1

16.4 ± 0.1

0.017^*

14.9 ± 0.1

14.6 ± 0.3

0.150

2020

6.5 ± 0.1

6.7 ± 0.1

0.245

17.9 ± 0.1

16.4 ± 0.3

0.031^*

14.8 ± 0.2

14.5 ± 0.2

0.134

Tolerance

CNDH22

2019

6.4 ± 0.1

6.5 ± 0.2

0.384

18.1 ± 0.3

16.8 ± 0.1

0.028^*

14.7 ± 0.1

14.6 ± 0.2

0.235

2020

6.3 ± 0.2

6.5 ± 0.1

0.162

18.0 ± 0.1

16.7 ± 0.1

0.003^**

14.8 ± 0.2

14.5 ± 0.3

0.388

CNDH71

2019

6.3 ± 0.1

6.4 ± 0.1

0.547

18.1 ± 0.2

16.9 ± 0.3

0.002^**

14.8 ± 0.2

14.6 ± 0.2

0.584

2020

6.4 ± 0.3

6.5 ± 0.1

0.633

18.1 ± 0.3

17.0 ± 0.2

0.003^**

14.8 ± 0.3

14.6 ± 0.2

0.132

CNDH75

2019

6.3 ± 0.1

6.3 ± 0.2

0.248

18.3 ± 0.1

17.2 ± 0.1

0.004^**

14.7 ± 0.2

14.5 ± 0.2

0.241

2020

6.3 ± 0.1

6.2 ± 0.2

0.574

18.2 ± 0.1

17.2 ± 0.1

0.003^**

14.5 ± 0.1

14.4 ± 0.3

0.754

Sensitive

CNDH11

2019

6.2 ± 0.3

7.1 ± 0.1

< 0.001^**

17.3 ± 0.2

14.8 ± 0.2

< 0.001^**

14.5 ± 0.2

14.3 ± 0.1

0.063

2020

6.3 ± 0.2

7.0 ± 0.2

< 0.001^**

17.3 ± 0.3

14.8 ± 0.1

< 0.001^**

14.5 ± 0.3

14.3 ± 0.2

0.052

CNDH48

2019

6.5 ± 0.1

7.3 ± 0.2

< 0.001^**

17.8 ± 0.3

15.1 ± 0.1

< 0.001^**

14.3 ± 0.2

14.1 ± 0.2

0.073

2020

6.5 ± 0.1

7.3 ± 0.1

< 0.001^**

17.7 ± 0.2

15.1 ± 0.3

< 0.001^**

14.2 ± 0.2

14.2 ± 0.1

0.752

CNDH109

2019

6.3 ± 0.3

7.1 ± 0.2

< 0.001^**

18.2 ± 0.1

14.9 ± 0.2

< 0.001^**

14.4 ± 0.1

14.1 ± 0.3

0.284

2020

6.3 ± 0.2

7.1 ± 0.2

< 0.001^**

18.1 ± 0.1

14.8 ± 0.2

< 0.001^**

14.4 ± 0.1

14.0 ± 0.2

0.051