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

Table. 5.

Characteristics related to grain shape and grain quality.

Cultivar Brown rice Trans-lucency (1-9) White core (0-9) White belly (0-9) Alkali digestive value (1-7) Protein content (%) Amylose content (%) Palatability of cooked rice (-3-+3)

Length (mm) Width (mm) L/W ratio
Yechan 4.95ns,z 2.88ns 1.72ns 1ns 0ns 0ns 6.3ns 5.6ns 19.0ns 0.49
Nampyeong 4.96 2.85 1.74 1 0 0 6.4 6.2 18.9 -0.27

zns means no significant by t-test

Korean J Breed Sci 2019;51:504-14 https://doi.org/10.9787/KJBS.2019.51.4.504
© 2019 Korean J Breed Sci