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
Jinkwang4.912.902.010/15.9ns6.2ns17.9ns0.42
Jopyeong4.802.772.030/15.86.518.6-0.02

not significant

Korean J Breed Sci 2019;51:41-7 https://doi.org/10.9787/KJBS.2019.51.1.41
© 2019 Korean J Breed Sci