Cover Image:

Abstract

In rice, the Wx gene is responsible for the synthesis of amylose, the most important determinant for eating and cooking quality. In this issue, Zhang et al. (889–901) identified a rare Wx allele, Wxmw, which combines favorable amylose content and improved grain quality. The cover image shows the grain appearance (from transparent to Waxy) with gradually decreasing amylose content (up to down).