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

Table. 6.

Quality characteristics of storage root of ‘Hogammi’.

Variety Dry matter content (%) Texture of steamed storage root Total sugar contents (g/100g dw) °Brix of steamed storage root Palatability (1-9) β-carotene (mg/100g dw)

Raw Steaming
Hogammi 36.4±1.1ns Intermediate or slightly moist 10.5±0.6** 40.0±9.1ns 29.7±2.9ns 6.7 9.8±2.8*
Yulmi 35.6±2.0z Dry 7.3±1.8 41.4±14.6 26.8±3.0 5.0 -

zMean±SE (n=2).

Not significant (ns) in the t-test, while * and ** significant at p<0.05 and p<0.01, respectively.

Korean J Breed Sci 2019;51:529-36 https://doi.org/10.9787/KJBS.2019.51.4.529
© 2019 Korean J Breed Sci