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

Table. 6.

Processing qualities by cropping seasons and cooking quality of ‘Geumseon’.

Variety Dry matter (%) Chip colorz Mealinessy


Spring Autumn Mean Spring Autumn Mean
Geumseon 21.9 23.0 22.5 68.3 52.3 60.3 3.3±0.6
Dejima 19.2 19.0 19.1 65.7 45.9 55.8 1.5±0.6

zHunter’s L-value : 0 (Dark)~100 (Bright)

yMealiness: 1 = very sticky, 5 = very mealy, data: Mean±SD (n=27)

Korean J. Breed. Sci. 2020;52:69-75 https://doi.org/10.9787/KJBS.2020.52.1.69
© 2020 Korean J. Breed. Sci.