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Table. 3.

Kernel quality and sensory evaluation of ‘Hwanggeummatchal’. ('15~'17, RYT)

Hybrid Amylopectin ratio (%) β-carotene contents (μg 100 g-1) Pericarp thickness (μm) 100 kernel weight (g) Grain Hardness (g ∅ mm-1) Sensory evaluation (1~9)z

Length (mm) Width (mm)
Hwanggeum-matchal 94.7 16.4 41 27.5 8.2 8.7 221 5.7
Ilmichal 94.4 1.9 37 33.2 8.7 10.0 226 4.4

tsy 1.13ns 4.41** 1.11ns 1.72ns 1.29ns 3.04* 0.02ns 1.24ns

zSensory evaluation (1: poor, 9: excellent)

yStudent’s T-test at the 0.05 significance level (**p<0.01, *p<0.05, and nsp≥0.05)

Korean J. Breed. Sci. 2020;52:467-72 https://doi.org/10.9787/KJBS.2020.52.4.467
© 2020 Korean J. Breed. Sci.