Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Table. 6.

Characteristics related to grain shape and grain quality.

VarietyBrown riceWhite core/vellyAlkali digestive value (1~7)Protein content (%)Amylose content (%)Palatability of cooked rice (-3~3)

Length (mm)Width (mm)L/W ratio
Jungmo10335.022.801.790/06.5ns6.3ns19.1ns-0.05
Hwaseong4.992.791.791/06.56.819.8-0.07

not significant

Korean J Breed Sci 2019;51:34-40 https://doi.org/10.9787/KJBS.2019.51.1.34
© 2019 Korean J Breed Sci