## 3 Discussion
Selection for these traits would improve the genotypic value of the selected plants beyond that of their parents [40]. We identified four QTLs (_qPC1.1, qPC1.2, qPC5.1,_ and _qPC5.2_) affecting GPC in milled rice, two each on chromosome 1 and chromosome 5. _qPC1.2,_ in the marker interval RM562 RM11307, explained 15.7% of the phenotypic variance. [PERSON] et al. (2011) [21] reported two QTLs (_qPr1_ and _qPr7_) for GPC in milled rice in the marker interval RM493-RM562 and RM445-RM418. The _qPr1_ allele from Zhenshan 97B reduced the GPC, while _qPr7_ increased the GPC of milled rice. Earlier research has identified numerous QTLs associated with GPC, mostly in brown rice [14; 20; 44; 45]. Several QTLs for GPC in brown rice were identified using different types of populations, including 'Recombinant Inbred Lines (RILs)' [27; 46] and a 'Doubled Haploid (DH)' population [10]. Though these are interesting results, in most of the studies, parents exhibited a narrow range for GPC. In contrast, the parents utilized in the present study showed significant variation for GPC in milled rice, aiding in a more accurate QTL mapping of genomic regions governing GPC. Identifying QTLs in brown rice is useful, but milled rice is more important, as consumers eat brown rice less frequently than milled rice. Further, although researchers have detected numerous QTLs for GPC using different mapping populations, they have characterized only a few. [PERSON] et al. (2014) [25] cloned and validated the _qPC1_ locus identified by [PERSON] et al. (2008) [47]. _qPC1_ in rice controls GPC by regulating the synthesis and accumulation of different protein fractions [25]. _qPC1_ encodes a 'putative amino acid transporter (_OsAAP6_)'. _OsAAP6_ has a positive effect on GPC in rice, indicating that a higher level of expression of _OsAAP6_ correlates with higher GPC. _OsAAP6_ significantly enhances the root absorption of amino acids and effects their distribution. The palatability of Nangeng 46, a _japonica_ cultivar, improves after the introduction of _qPC1_[48]. In addition, _qGPC-10_ was cloned and its function was validated [3]. _OsGluA2_, a glutlein type-A2 precursor, is the candidate gene underlying _qGPC-10_. _OsGluA2_ functions as a positive regulator of GPC and exerts a pleiotropic effect on the quality of rice grains. _OsGluA2_ had a significant effect on GPC and the majority of the protein fractions, with the largest effect on glutelin. The increased or reduced genetic expression of _OsAAP6_ and _OsGluA2_ would be the primary targets for high/low GPC breeding [14]. Consumers generally consider high GPC as an indicator of superior nutritional value. However, researchers have found a negative correlation between high GPC and eating quality [14]. High GPC in rice results in a compact endosperm, which negatively affects its palatability. Amylose content (AC) and gel consistency (GC) are two important traits that affect both the cooking and eating quality of rice. Based on AC, rice is classified into glutinous (sticky) and non-glutinous (non-sticky) types. Consumer demands differ widely based on the stickiness of the rice. Numerous studies have underscored the importance of AC and GC. Several QTLs influencing grain quality traits were identified in both _indica_ and _japonica_ rice. We have identified three QTLs (_qAC 3.1_, _qAC 6.1_, and _qAC 7.1_) for AC. [PERSON] et al. (2014) [49] detected three QTLs on chromosomes 3, 5, and 6. Earlier studies reported multiple QTLs in chromosome 1 for AC [50; 51; 52; 53]. The _Wx_ locus is the major determinant of AC. The _Wx_ locus encodes the 'Waxy' gene, the major candidate gene responsible for the amylose content in rice [54]. Allelic variations in the _Wx_ gene play a crucial role in determining amylose content in rice grains and act as key regulatory factors influencing eating and cooking quality. The _Wx\({}^{a}\)_ and _Wx\({}^{lp}\)_ alleles are associated with AC levels exceeding 25%, whereas _Wx\({}^{in}\)_ exhibits AC levels ranging from 18% to 22%.