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

Table. 6.

Characteristics related to grain shape and grain quality.

Cultivar Brown rice Translucency (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
IS592BB 5.06ns,z 2.83ns 1.79ns 2** 0 1** 6.0ns 6.9ns 18.0ns -0.43
Jopyeong 4.79 2.77 1.73 1 0 0 5.2 6.4 18.2 0.13

yns and ** mean no significant and significant at p<0.01 by t-test, respectively

Korean J. Breed. Sci. 2020;52:473-84 https://doi.org/10.9787/KJBS.2020.52.4.473
© 2020 Korean J. Breed. Sci.