A: Grains ordered from shortest to longest, showing different widths (mm) in each class except the extra-long class.

<p>B: Histogram showing the proportion of bold (black), medium (light grey) and slender (dark grey) grain shapes within each length class for all the popular rices discussed in the present paper.</p

Consumer preferences for aromatic rice for the countries, states, and provinces of Asia.

<p>In some regions, all popular rices are aromatic, in others, one or two is aromatic, and in some countries, aromatic rice is not popular. Additional information for other regions can be found in <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0085106#pone-0085106-t002" target="_blank">Table 2</a>. Data were obtained from INQR representatives from each region.</p

Regional variation in amylose content of the three most popular varieties in the countries, states, and provinces of Asia.

<p>In some regions, two types of amylose class are preferred. Additional information for other regions can be found in <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0085106#pone-0085106-t002" target="_blank">Table 2</a>. Data were obtained from INQR representatives from each region.</p

Regional variation in rice length and shape (length/width) of the three most popular varieties in the countries, states, and provinces of Asia.

<p>In some regions, more than one type of grains lengths and shapes are preferred. Colours represent length, and lines represent the shape. Additional information for other regions can be found in <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0085106#pone-0085106-t002" target="_blank">Table 2</a>. Data were obtained from INQR representatives from each region.</p

Size exclusion chromatograms of low (A), intermediate (B) and high (C) amylose varieties.

<p>Each curve is the average of ten different rice varieties from each end of the range in each class. In each class, those with high amylose are shown by the grey curves, and those with lower amylose are shown by the black curve. Chains of amylose elute before 14 min and amylopectin chains after 14 min.</p

Primers used to sequence <i>Wx</i> gene of low AAC varieties.

<p>Primers used to sequence <i>Wx</i> gene of low AAC varieties.</p

Principal Components Analysis of the volatile metabolomic signature of the traditional indica varieties from the Greater Mekong Subregion (GMS), basmati varieties from South Asia, and the sadri varieties from Iran.

<p>PC1 explains 27% and PC2 explains 21% of variation.</p

Consumer preferences for texture based on gel consistency values.

<p>In many countries and regions, gel consistency is not measured (grey). Additional information for the other regions can be found in <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0085106#pone-0085106-t002" target="_blank">Table 2</a>. Data obtained from INQR representatives from each region.</p

Regional variation in gelatinisation temperature of the three most popular varieties in the countries, states, and provinces of Asia.

<p>In some regions, two classes are preferred. Additional information for other regions can be found in <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0085106#pone-0085106-t002" target="_blank">Table 2</a>. Data were obtained from INQR representatives from each region.</p