^○Yong-Ling Ruan (School of Environmental and Life Sciences, The University of Newcastle, Australia)

^○Tsuyoshi Furumoto (Ryukoku University, Japan)

^○Mao Suganami^1,2, Yuji Suzuki³, Youshi Tazoe^1,4, Amane Makino¹ (1.Graduate School of Agricultural Science, Tohoku University, Japan, 2.Faculty of Food and Agricultural Sciences, Fukushima University, Japan, 3.Faculty of Agriculture, Iwate University, Japan, 4.Faculty of Agro-Food Science, Niigata Agro-Food University, Japan)

^○Takanori Okamoto¹, Rina Shinjo¹, Arisa Nishihara², Kazuma Uesaka³, Aiko Tanaka¹, Daisuke Sugiura¹, Motohiko Kondo¹ (1.Graduate School of Bioagricultural Sciences, Nagoya University, Japan, 2.Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology, Japan, 3.The Center for Gene Research, Nagoya University, Japan)

^○Phyo La Pyae Won¹, Noriko Kanno², Niño P. M. C. Banayo³, Hongyan Liu⁴, Crisanta S. Bueno⁵, Pompe Sta. Cruz⁶, Yoichiro Kato⁷ (1.Department of Agronomy, Yezin Agricultural University, Myanmar, 2.Graduate School of Agricultural and Life Sciences, The University of Tokyo, Japan, 3.International Rice Research Institute, Philippines, 4.College of Tropical Crops, Hainan University, China, 5.International Rice Research Institute, Philippines, 6.College of Agriculture and Food Science, University of the Philippines Los Baños, Philippines, 7.Graduate School of Agricultural and Life Sciences, the University of Tokyo, Japan)

^○Naohiro Aoki¹, Tatsuro Hirose² (1.Graduate School of Agricultural and Life Sciences, The University of Tokyo, Japan, 2.Faculty of Agriculture, Takasaki University of Health and Welfare, Japan)