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

Table. 5.

Grain quality and palatability properties.

Cultivar Translucency (1-9) White core/belly (0-9) Amylose content (%) Protein content (%) Palatability of cooked rice (-3~+3)
Seongsan 1 0/1 18.7ns z 5.9ns 0.28
Odae 1 1/1 18.7 5.8 0.15y

z ns, *, and ** indicate not significant, significant at p<0.05, and p<0.01, respectively.

y ‘Chucheong’ was used as a check variety of palatability of cooked rice.

Korean J Breed Sci 2019;51:462-74 https://doi.org/10.9787/KJBS.2019.51.4.462
© 2019 Korean J Breed Sci