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

Table. 7.

Quality characteristics of storage root of ‘Danjami’.

Variety Dry matter content (%) Hardness of steamed storage root (g) Texture of steamed storage root Total sugar contents (g/100 g dw) °Brix of steamed storage root Palatability (1-9) Total anthocyanin (mg/100 g dw) Total polyphenol (CAE g/100 g dw) DPPH radical scavenging activity (%)

Raw Steaming
Danjami 35.7±1.7ns 1,625±222ns Slightly moist 9.2±1.7ns 36.0±10.4ns 31.3±1.5ns 6.2±0.2* 55.1±3.8** 2.5±0.2ns 77.2±3.9ns
Sinjami 30.4±1.7z 2,373±153 Intermediate 8.9±0.1 40.0±9.4 25.9±2.4 5.0±0.0 229.8±7.3 2.5±0.1y 79.6±4.9

zMean±SE (n=3), yMean±SE (n=8).

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

Korean J. Breed. Sci. 2020;52:53-61 https://doi.org/10.9787/KJBS.2020.52.1.53
© 2020 Korean J. Breed. Sci.