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

Table. 6.

Taste characteristics of boiled whole potato.

Variety Perfume Mealinessz Texture Preferencey
Dami 3.3±0.6 3.3±0.6 3.4±0.6 3.6±0.9
Sumi 3.3±0.5 2.7±0.6 3.5±0.5 3.2±0.6

※ Data : Mean±SD (n = 27)

Mealiness : 1 = very sticky, 5 = very mealy
Perfume, Texture, Preference : 1 = very bad, 5 = very good
Korean J Breed Sci 2019;51:122-7 https://doi.org/10.9787/KJBS.2019.51.2.122
© 2019 Korean J Breed Sci