Agronomic and Physicochemical Properties Facilitating the Synchronization of Grain Yield and the Overall Palatability of Japonica Rice in East China
Round 1
Reviewer 1 Report
The study on the interaction between yield and grain and eating quality are important for breeders so that high yielding rice with good eating quality traits can be developed. The manuscript is well written, however, some improvements is needed before this manuscript can be accepted for publication.
Please see below for the comments:
Abstract: OK
Introduction:
- Clear problem statements, strong justification, some sentences were unclear, incomplete and need to rephrase (line 52-54, line 62-63, line 81-82, line 85-87)
- Some results of earlier experiment (the evaluation of the 54 japonica inbred lines) should be included.
- No need to put the method (line 86-87) in introduction section. Keep this is materials and methods only.
Materials & Methods:
- 2.1. Start with plant materials, then the location of the experiment and the field management
- Figure 1. Please arrange the figures in horizontal (same comment for some figures in results)
- Line 106, do not use 'this'
- Selection of the low-yielding cultivars- 8.2 - 8.3 ton/ha can be considered as high-yielding cultivars too. What is the average of japonica inbred rice cultivars yield in this region? The selection of cultivars in each category are most critical in this study. What are the range (min - max) for yield in this region?
- Table 1. Arrange column 2 by alphabetical order for each type of cultivar, or year of release
- the date of sowing and transplanting - same date for both years? and 20 May - 13 June is around 14 days, not 20 days, please check.
- Line 170 - change Koera to Korea
- P value < 0.05/0.01 significant, p > 0.05/0.01 not significant, please check throughout the manuscript
- 2.3 - Method of mean comparison, correlation analysis were missing
Results:
- Line 198 - better to use not significantly difference compare too similar unless the values are similar
- Average values of the two years should be included in tables (see comments for line 199 and 231).
- Some tables can be combined (such as table 2 and 3 can be in 1 table only)
- The flow of results can be improved - start with the ANOVA (all significant results should be highlighted first including for interactions of Year x Cultivar Type), then the mean comparison
- be consistent with the decimal place, either one or two but consistent throughout the manuscript.
- legend for cultivar type can be placed outside the graph (Figure 2-5). All graph in same figure refers to the same legend
Discussion: OK
Conclusion:
- Line 430 - must put correct mean value of HYGP grain yield
Reference: OK
Comments for author File: 
Comments.pdf
Author Response
Response to Reviewer 1 Comments
The study on the interaction between yield and grain and eating quality are important for breeders so that high yielding rice with good eating quality traits can be developed. The manuscript is well written, however, some improvements is needed before this manuscript can be accepted for publication. Please see below for the comments:
Point 1: Abstract: OK
Response 1: We appreciate very much for your recognition of our research work. Thank you for your precious time on this paper.
Introduction:
Point 2: - Clear problem statements, strong justification, some sentences were unclear, incomplete and need to rephrase (line 52-54, line 62-63, line 81-82, line 85-87)
Response 2: Good suggestion. The original line 52-54 was changed as “Compared with other major rice-producing countries, China´s rice is always characterized by superior grain yield but inferior grain quality especially cooking and eating quality [12-14].”
The original line 62-63 was changed as “It is an ongoing hot topic to achieving synergistic improvements in rice grain yield and grain quality especially cooking and eating quality [3,6].”
The original line 81-82 was changed as “Still, little attention is paid to investigate the main traits underlying better grain yield and overall palatability of HYGP under improved N-efficient management.”
Besides, considering the comments 3 and 4, we removed the original line 85-87 to the Materials and Methods section.
Point 3: - Some results of earlier experiment (the evaluation of the 54 japonica inbred lines) should be included.
Response 3: Good suggestion. We added some results of earlier experiment, which could clearly be seen in line 91-93 in the revised manuscript (clean version).
Point 4: - No need to put the method (line 86-87) in introduction section. Keep this is materials and methods only.
Response 4: Good suggestion. We put such information in the Materials & Methods.
Materials & Methods:
Point 5: - 2.1. Start with plant materials, then the location of the experiment and the field management
Response 5: Good suggestion. We changed as suggested in the Materials & Methods.
Point 6: - Figure 1. Please arrange the figures in horizontal (same comment for some figures in results)
Response 6: Good suggestion. We re-arranged the Figure 1 and 2 in horizontal in the revised manuscript.
Point 7: - Line 106, do not use 'this'
Response 7: Done.
Point 8: - Selection of the low-yielding cultivars- 8.2 - 8.3 ton/ha can be considered as high-yielding cultivars too. What is the average of japonica inbred rice cultivars yield in this region? The selection of cultivars in each category are most critical in this study. What are the range (min - max) for yield in this region?
Response 8: Good suggestion. The japonica inbred rice is the dominated rice cultivar type in Jiangsu, east China. The average grain yield of rice in Jiangsu always ranked the 1st among the main rice-production provinces in China since the 1980s. Nowadays, the provincial average grain yield of japonica inbred rice average about 8.8 t ha-1 (ranging from 8.0 to 10.5 t ha-1). Therefore, 8.2-8.3 t ha-1 could be considered as low-yielding level in our study.
Point 9: - Table 1. Arrange column 2 by alphabetical order for each type of cultivar, or year of release
Response 9: Done.
Point 10: - the date of sowing and transplanting - same date for both years? and 20 May - 13 June is around 14 days, not 20 days, please check.
Response 10: Good suggestion. We really did a mistake when entering a transplanting date, which should be 9th June. Such a revision could be seen in line 115 in the revised manuscript (clean version).
Point 11:- Line 170 - change Koera to Korea
Response 11: Done.
Point 12: - P value < 0.05/0.01 significant, p > 0.05/0.01 not significant, please check throughout the manuscript
Response 12: Good suggestion. We changed the description of P value as suggested throughout the whole revised manuscript.
Point 13: - 2.3 - Method of mean comparison, correlation analysis were missing
Response 13: Good suggestion. We added the method of mean comparison and correlation analysis in the line 190-193 in the revised manuscript (clean version).
Results:
Point 14: - Line 198 - better to use not significantly difference compare too similar unless the values are similar
Response 14: As suggested, we revised as follows: “There was no significant difference in grain yield between HYGP and HYPP, which were 18.1%-20.7% higher (P<0.05) than that of LYGP.” in line 196-197 in the revised manuscript (clean version).
Point 15: - Average values of the two years should be included in tables (see comments for line 199 and 231).
Response 15: Considering the layout the Tables, we re-described the related information in line 198 and 227 in the original manuscript. We hope the Review could understand it.
Point 16: - Some tables can be combined (such as table 2 and 3 can be in 1 table only)
Response 16: Good suggestion. We combined the original Tables 2 and 3 into the new Table 2 in the revised manuscript.
Point 17: - The flow of results can be improved - start with the ANOVA (all significant results should be highlighted first including for interactions of Year x Cultivar Type), then the mean comparison
Response 17: Good suggestion. We re-arranged the descriptions of the Tables as suggested, which could clearly be seen in line 196-197, 211-212, 218-219, 271-272, and 276-277 in the revised manuscript.
Point 18: - be consistent with the decimal place, either one or two but consistent throughout the manuscript.
Response 18: Good suggestion. We kept two significant digits throughout the whole revised manuscript.
Point 19: - legend for cultivar type can be placed outside the graph (Figure 2-5). All graph in same figure refers to the same legend
Response 19: Good suggestion. We placed the legend for cultivar type outside the Figures 2-5 in the revised manuscript.
Point 20: Discussion: OK
Response 20: We appreciate very much for your recognition of our research work. Thank you for your precious time on this paper.
Conclusion:
Point 21: - Line 430 - must put correct mean value of HYGP grain yield
Response 21: Good suggestion. We added the correct mean value of HYGP grain yield in the Conclusion in the revised manuscript.
Point 22: Reference: OK
Response 22: We appreciate very much for your recognition of our research work. Thank you for your precious time on this paper.
Reviewer 2 Report
This manuscript has many criteria to identify the grain yield and cooking quality among 3 groups of rice. However, the results and discussion are not clear in some points that it needs to revise below:
In the title topic: why did you use inbred rice instead of pure line? Does this mean that the varieties you are using is not homozygosity?
In this research, you used 3 groups of rice to observe agronomic and physicochemical characteristics related to grain yield and grain quality. So, how do you classify rice varieties as palatable or unpalatable? Because in high-yielding rice with poor palatability, the amylose content is not high (15% amylose). In IRRI standard is identified as soft rice. Please, explain more about these criteria.
However, you use a rice taste analyzer to identify palatability? So please give the reference of standard score to classify the overall palatability.
L22-23 Please revises the sentence “HYGP maintained a similar grain yield to HYPP because of more (P<0.05) panicles per m2 and total shoot biomass weight, although lower spikelets per panicle, grain weight, and harvest index” . Because it make a confuse when read.
L100 Why the hour of sunshine in 2 years is not the same, although you did experiment in the same month? If caused by the rain clouds, it probably affected the intensity of light rather than the hour of sunshine.
L178 “Overall palatability was evaluated by a rice taste analyzer (STA1A, Satake, Japan). Please give more details how to scores? What is the factor of rice grain composition that related with tase analyzer?
L138 what is mean of “jointing” stage? Is it a tillering or not?
L208 In Table 2 Is the unit of grain yield is kg/ha or t/ha?
L208 in Table 2 Please give the definition of high yield and low yield. Do you have any reference to clarify this? Such as >9.0 = high yield.
L208 in Table 2 The column of Grain weight, is it 100 or 1000 grain weight? Usually, the standard of grain weight is 1000 grains.
L222 The harvest index between HYGP and LYGP were similar, although the dry weight of HYGP is higher than LYGP. So, how to discuss for this issue?
L282 In my opinion, the amylose of 15% in HYPP is identified as soft rice. In addition, the GC of HYPP (60.5-61.5) is identified as soft rice also (Grain quality evaluation of world rices, Juliano and Villareal, IRRI 1993)
I would like to suggest that if you make PCA analysis of grain yield and cooking quality from 3 groups of rice (9 varieties) and 2 years, you may be able to obtain clearer results and answer research objectives that you want to see the relationship among yield and quality.
L302 Table 8: The protein content of all varieties group in this experiment is so high (8.1-9.8%). Usually, the protein content of rice is approximately 7% (Chapter : Rice proteins, RICE: Chemistry and Technology, Third Edition)
L317 Table 9: In my opinion, the correlation analysis did not answer the question such as how overall palatability is positive corelated with panicle/m2. I think that grain yield should be correlated with only agronomic traits, biomass, HI, LAI and N concentration.
Anyway, if you are not agreed with me, please discuss for this issue, although you ready to discuss in L324-327 but it was still not clear. If the grain yield is negative correlation with cooking and eating quality, why the HYGP in this research was produced high yield with good cooking quality?
L332-339 It means that the application N with higher rate (conventional application) may decreased overall palatability isn’t?
L340 Is a smaller grain weight to be a main trait underlying improved grain yield and grain quality? I think that smaller grain weight only affect quality but not affects grain yield. Please revise the sentence or defense of this issue.
L342 Why the spikelets per panicle is negatively correlated with cooking and eating quality? Because you mention that smaller grain had positive correlate with cooking quality. It’s mean that if spikelets per panicle is so high, it may produce smaller grain. It’s true or not.
L382 “ higher AGP and SBE activities at the middle and late grain-filling stages were important traits underlying superior grain yield and overall palatability of HYGP” It just affected only overall palatability or both? Please clear this issue. Because in L373-374 you mentioned that AGP and SBE are the key enzyme of starch synthesis not for grain yield.
L399 “HYGP and LYGP both exhibited lower (P<0.05) amylose content than HYPP, which could give soft and sticky cooked grains with good palatability. The amylose content in HYPP <20% (15%) and GC (61). So, in the grain quality standard is identified as soft rice also. Please defense this issue.
In conclusion, I do not see how the grain yield and cooking quality are synchronization in HYGP?. Please revise your conclusion.
Author Response
Response to Reviewer 2 Comments
This manuscript has many criteria to identify the grain yield and cooking quality among 3 groups of rice. However, the results and discussion are not clear in some points that it needs to revise below:
Point 1: In the title topic: why did you use inbred rice instead of pure line? Does this mean that the varieties you are using is not homozygosity?
Response 1: Good suggestion. The japonica inbred rice is the dominated rice cultivar type, which occupies about 90% of the total cropping area nowadays in east China. Therefore, we use japonica inbred rice in the present study. Considering the breeding method, the rice varieties used in this study is homozygosity.
Point 2: In this research, you used 3 groups of rice to observe agronomic and physicochemical characteristics related to grain yield and grain quality. So, how do you classify rice varieties as palatable or unpalatable? Because in high-yielding rice with poor palatability, the amylose content is not high (15% amylose). In IRRI standard is identified as soft rice. Please, explain more about these criteria.
Response 2: Good suggestion. We classify rice varieties as palatable or unpalatable through a taste analyzer (STA1A, Satake, Japan), which was also a widely-used method in evaluating rice cooking and eating quality. Nanjing 9108 is a very famous rice in rice production in east China for good palatability, whose score was always higher than 75 through the taste analyzer (STA1A, Satake, Japan). Hence, HYGP and LYGP with overall palatability more than 75 could be considered palatable, while HYPP with overall palatability nearly 60 could be considered unpalatable. As indicated by the Reviewer, soft rice was identified as soft rice when amylose content is lower than 15%. However, rice grain palatability is determined by many factors such as grain protein, not only by amylose content.
Point 3: However, you use a rice taste analyzer to identify palatability? So please give the reference of standard score to classify the overall palatability.
Response 3: Good suggestion. A previous thesis in 2007 (Zhang Qiaofeng. Correlations and QTL Mapping for Eating quality Characters in japonica Rice [D]. Nanjing Agriculture College, 2007) clearly indicated that a rice with overall palatability over 70 could be considered palatable (with the same taste analyzer in our study). In fact, such a rice was also recognized as palatable in production in China.
Point 4: L22-23 Please revises the sentence “HYGP maintained a similar grain yield to HYPP because of more (P<0.05) panicles per m2 and total shoot biomass weight, although lower spikelets per panicle, grain weight, and harvest index” . Because it make a confuse when read.
Response 4: Good suggestion. We changed as follows: “HYGP exhibited more (P<0.05) panicles per m2 but lower spikelets per panicle and 1000-grain weight than HYPP, and maintained a similar grain yield to HYPP” in line 22-24 in the revised manuscript (clean version).
Point 5: L100 Why the hour of sunshine in 2 years is not the same, although you did experiment in the same month? If caused by the rain clouds, it probably affected the intensity of light rather than the hour of sunshine.
Response 5: As indicated in the study, the meteorological data during the rice-growing period were recorded through an automated weather station; mean temperature, hour of sunshine, and rainfall in each month were all not the same across two study years. We also checked the meteorological data in the same experimental location from 2010 to 2017, hour of sunshine in each month was also different across those years. Besides, we are not sure whether the causes for different hour of sunshine across two study years are caused by rain clouds or not. We really appreciate for the Reviewer feedback on this, and hope the Reviewer could understand it.
Point 6: L178 “Overall palatability was evaluated by a rice taste analyzer (STA1A, Satake, Japan). Please give more details how to scores? What is the factor of rice grain composition that related with taste analyzer?
Response 6: Good suggestion. Overall palatability was scored by a rice taste analyzer (STA1A, Satake, Japan), which was computed by four parameters, e.g., appearance, hardness, stickiness, and balance degree; such four parameters were applied to score overall palatability. As indicated by previous studies, starch and protein, occupying 80%-90% and 4%-18% respectively of grain dry weight, were two key factors relating with taste analyzer and influencing rice cooking and eating quality.
Point 7: L138 what is mean of “jointing” stage? Is it a tillering or not?
Response 7: Good suggestion. The “jointing” stage was recorded when 50% stems elongated 1-2 cm from the stem base, which occurred after tillering stage.
Point 8: L208 In Table 2 Is the unit of grain yield is kg/ha or t/ha?
Response 8: Good suggestion. The unit of grain yield is t ha-1, and we revised it in the Table 2.
Point 9: L208 in Table 2 Please give the definition of high yield and low yield. Do you have any reference to clarify this? Such as >9.0 = high yield.
Response 9: Good suggestion. The japonica inbred rice is the dominated rice cultivar type in Jiangsu, east China. The average grain yield of rice in Jiangsu always ranked the 1st among the main rice-production provinces in China since the 1980s. Nowadays, the provincial average grain yield of japonica inbred rice average about 8.8 t ha-1 (ranging from 8.0 to 10.5 t ha-1). Therefore, 8.2-8.3 t ha-1 could be considered as low-yielding level and 9.8-9.9 t ha-1 could be considered as high-yielding level in our study.
Point 10: L208 in Table 2 The column of Grain weight, is it 100 or 1000 grain weight? Usually, the standard of grain weight is 1000 grains.
Response 10: Good suggestion. We changed “grain weight” as “1000-grain weight” in Table 2 and throughout the whole revised manuscript.
Point 11: L222 The harvest index between HYGP and LYGP were similar, although the dry weight of HYGP is higher than LYGP. So, how to discuss for this issue?
Response 11: Good suggestion. As shown in the results, HYGP exhibited more shoot biomass weight at maturity and accumulation from heading to maturity than HYPP and LYGP, which is supported by better leaf photosynthetic function (Figure 2 and Figure 3) and longer duration (Table 1) from heading to maturity. Besides, the similar harvest index between HYGP and LYHP might be related with assimilates and nutrient translocation after heading in rice with good palatability regardless of grain yield level. As indicated in our study, HYPP showed higher harvest index as HYGP and LYGP, which might be closely associated with final grain N concentration. For crops, higher seeds (or grains) N concentration caused more translocation of assimilates and N, faster plant senescence, and an increase in harvest index. Here, HYPP had higher (P<0.05) panicle N concentration at maturity, which would over-stimulate assimilates translocation from leaf and increase harvest index, and result in more pronounced reductions in LAI, leaf photosynthetic rate and SPAD values, and biomass accumulation after heading.
Point 12: L282 In my opinion, the amylose of 15% in HYPP is identified as soft rice. In addition, the GC of HYPP (60.5-61.5) is identified as soft rice also (Grain quality evaluation of world rices, Juliano and Villareal, IRRI 1993)
Response 12: Good suggestion. HYPP indeed showed amylose content of 15%, and it could be considered as soft rice following the method the Reviewer indicated. As we explained above, rice grain palatability is determined not only by amylose content and other factors (such as grain protein and its composition) also effected overall palatability. Although HYPP could be identified as soft rice, their overall palatability was still lower.
Point 13: I would like to suggest that if you make PCA analysis of grain yield and cooking quality from 3 groups of rice (9 varieties) and 2 years, you may be able to obtain clearer results and answer research objectives that you want to see the relationship among yield and quality.
Response 13: Good suggestion. The objective of correlation analysis in the Table 8 was mainly to determine agronomic and physicochemical properties relating with both grain yield and overall palatability of rice, which could provide useful information in breeding high-yielding rice with good palatability and cultivation managements. Following such a suggestion, we also made PCA analysis (seen below), which indicated (1) grain yield (number 1 in PCA figure) correlated negatively with overall palatability (number 2 in PCA figure) ; (2) some agronomic and physiochemical traits correlated with sole grain yield or overall palatability were also clearly identified in the PCA analysis. However, we still consider correlation analysis is more suitable in the present study, due to such an analysis could help identify agronomic and physiochemical traits correlating with not only sole grain yield or overall palatability, but also correlating with both grain yield and overall palatability. We really appreciate for the Reviewer feedback on this, and hope the Reviewer could understand it.
Point 14: L302 Table 8: The protein content of all varieties group in this experiment is so high (8.1-9.8%). Usually, the protein content of rice is approximately 7% (Chapter: Rice proteins, RICE: Chemistry and Technology, Third Edition)
Response 14: Good suggestion. I think such a difference in rice protein content between our study and the studies the Reviewer indicated might be attributed to ecological sites. Rice production is always characterized by a relatively high yield under a high N rate with a low NUE in Jiangsu province, east China. Although improved N-application method was applied in the present study, total N rate of 255 kg ha-1 was still higher than the world´s average rate (180 kg ha-1). Besides, we also checked other studies regarding rice protein content conducted in east China (Ma H Z, Chen X Y, Wang Z J, et al. Analysis on appearance and cooking taste quality characteristics of some high quality japonica rice in China. Scientia Agricultura Sinica 2021, 54(7): 1338-1353. Meng T Y, Zhang X B, Chen X, et al. Trends in grain quality and responses to nitrogen application of japonica inbred rice released after the 1980s in east China. Cereal Chemistry 2022, 99(3): 503-519), the protein content in these studies ranged from 8.0%-10.0%. We really appreciate for the Reviewer feedback on this.
Point 15: L317 Table 9: In my opinion, the correlation analysis did not answer the question such as how overall palatability is positive correlated with panicle/m2. I think that grain yield should be correlated with only agronomic traits, biomass, HI, LAI and N concentration. Anyway, if you are not agreed with me, please discuss for this issue, although you ready to discuss in L324-327 but it was still not clear. If the grain yield is negative correlation with cooking and eating quality, why the HYGP in this research was produced high yield with good cooking quality?
Response 15: Good suggestion. The correlation analysis in Table 8 indicated the determined agronomic and physicochemical properties relating with grain yield and overall palatability of rice, which could provide useful information in breeding high-yielding rice with good palatability and cultivation managements. The grain yield is mainly correlated with agronomic traits, but also with physicochemical traits such as AGP and SBE activities after heading, which were also correlated with overall palatability (seen in Table 8). The negative correlation between grain yield and overall palatability was reported in previous studies, indicating that it was a great challenge to achieving synergistic improvements in rice grain yield and grain quality especially cooking and eating quality. Such information however did not mean that few rice could achieve both high yield and good palatability. In recent years, special attention has been paid to grain quality particularly cooking and eating quality in breeding programs in China, in addition to grain yield; such a breeding target was achieved mainly by lowering the amylose content of grains. Overall, this breeding strategy was proven effective, and rice cultivars with superior grain yield and overall palatability were available in production, like HYGP in this study.
Point 16: L332-339 It means that the application N with higher rate (conventional application) may decreased overall palatability isn’t?
Response 16: Good suggestion. Based on related studies reported in east China, it was widely recognized that higher N application rate did decrease rice grain quality, especially cooking and eating quality.
Point 17: L340 Is a smaller grain weight to be a main trait underlying improved grain yield and grain quality? I think that smaller grain weight only affect quality but not affects grain yield. Please revise the sentence or defense of this issue.
Response 17: Good suggestion. As mentioned in the Discussion, in the studies of Zhang et al. (2021), more panicles per m2 and spikelets per panicle, and smaller grain weight were the main traits underlying improved grain yield and grain quality in the Taihu region, east China. Although lower grain weight, the cause of high yield and good palatability in HYGP was mainly resulted from optimized yield components, not only the sole grain weight. As suggested, we changed the original line 340 as follows: “Zhang et al. [45] reported that high-yielding rice with improved grain quality always exhibited more panicles per m2 and spikelets per panicle while smaller grain weight in the Taihu region, east China” in line 336-338 in the revised manuscript (clean version).
Point 18: L342 Why the spikelets per panicle is negatively correlated with cooking and eating quality? Because you mention that smaller grain had positive correlate with cooking quality. It’s mean that if spikelets per panicle is so high, it may produce smaller grain. It’s true or not.
Response 18: Good suggestion. If the spikelets per panicle was so high, it would cause unsustainable and unsteady grain-filling process within the whole panicle, which could easily lower rice grain quality. Therefore, rice with good quality in east and northeast China was always characterized by medium spikelets per panicle. Besides, in our study, HYGP and LYGP both exhibited relatively smaller grain weight, which might mainly attributed to the breeding method through down-regulation of amylose content by the antisense Waxy gene nowadays.
Point 19: L382 “higher AGP and SBE activities at the middle and late grain-filling stages were important traits underlying superior grain yield and overall palatability of HYGP” It just affected only overall palatability or both? Please clear this issue. Because in L373-374 you mentioned that AGP and SBE are the key enzyme of starch synthesis not for grain yield.
Response 19: Good suggestion. In fact starch content and the key enzymes involved in starch synthesis were critical to rice grain yield and quality, considering starch occupies 80%-90% of grain dry weight. As suggested, we changed original line 373-374 as “Starch, the main component of rice grains, determines rice grain yield and grain quality properties. ” in line 368-369 in the revised manuscript (clean version).
Point 20: L399 “HYGP and LYGP both exhibited lower (P<0.05) amylose content than HYPP, which could give soft and sticky cooked grains with good palatability. The amylose content in HYPP <20% (15%) and GC (61). So, in the grain quality standard is identified as soft rice also. Please defense this issue.
Response 20: Good suggestion. As the reviewer indicated, HYPP in our study could be identified as soft rice (amylose content ranging from 15.0% to 15.2% across two study years). However, that does not mean HYPP could give soft and sticky cooked grains with good palatability, because overall palatability was not only determined by amylose content and other factors (such as grain protein and its composition) also effected overall palatability.
Point 21: In conclusion, I do not see how the grain yield and cooking quality are synchronization in HYGP?. Please revise your conclusion.
Response 21: Good suggestion. We revised as follows: “HYGP produced a grain yield of 9.9 t ha-1 and overall palatability of over 75, therefore could be considered as high yielding rice with superior cooking and eating quality. The yield superiority of HYGP over LYHP was supported by a large sink size through spikelets per panicle, and more biomass accumulation after heading through improved leaf photosynthetic capacities. The higher AGP and SBE activities after heading, lower amylose content and grain protein content, higher breakdown with lower setback, and lower prolamin content with a higher ratio of glutelin content to prolamin content contributed to better overall palatability of HYGP than HYPP. These improved agronomic and physicochemical characteristics underlying better grain yield and overall palatability of HYGP. ”
Thank you for your professional comments and precious time to improve this manuscript.
Round 2
Reviewer 1 Report
Response 8: Good suggestion. The japonica inbred rice is the dominated rice cultivar type in Jiangsu, east China. The average grain yield of rice in Jiangsu always ranked the 1st among the main rice-production provinces in China since the 1980s. Nowadays, the provincial average grain yield of japonica inbred rice average about 8.8 t ha-1 (ranging from 8.0 to 10.5 t ha-1). Therefore, 8.2-8.3 t ha-1 could be considered as low-yielding level in our study - This response should be highlighted in the introduction, and discussion
Author Response
Response 8: Good suggestion. The japonica inbred rice is the dominated rice cultivar type in Jiangsu, east China. The average grain yield of rice in Jiangsu always ranked the 1st among the main rice-production provinces in China since the 1980s. Nowadays, the provincial average grain yield of japonica inbred rice average about 8.8 t ha-1 (ranging from 8.0 to 10.5 t ha-1). Therefore, 8.2-8.3 t ha-1 could be considered as low-yielding level in our study - This response should be highlighted in the introduction, and discussion
Response 8: Good suggestion. We added such information in Line 68-75 in the revised manuscript (clean version). Such information was follows: “For a long time, rice production in east China was always characterized by higher grain yield but poor cooking and eating quality than rice in northeast China. The provincial average grain yield of japonica rice average about 8.8 t ha-1 in recent years in Jiangsu, east China, which ranked the 1st among the main rice-production provinces in China [29]. It was widely recognized that japonica rice in northeast China produced better cooking and eating quality than the corresponding in east China, mainly due to specific good-quality rice, fertile soil, and large difference between day and night temperature during rice-growing periods [30]. ”
We appreciate very much for your recognition of our research work. Thank you for your precious time on this paper.
Author Response File: 
Author Response.docx
Reviewer 2 Report
In my opinion, if the cultivars that used in the research are homozygosity and uniformity and you can continue use the seeds to grow in next crop, you can delete "inbred" in the title and in the manuscript.
Author Response
Point 1: In my opinion, if the cultivars that used in the research are homozygosity and uniformity and you can continue use the seeds to grow in next crop, you can delete "inbred" in the title and in the manuscript.
Response 1: Good suggestion. We deleted "inbred" throughout the whole manuscript.
Thank you for your professional comments and precious time to improve this manuscript.
Author Response File: Author Response.docx
