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

Table. 2.

Grain qualities and sensory evaluation of ‘Jangsuheukchal’ compared with ‘Miheukchal’.

Hybrid Pericarp thickness (μm) Amylopectin content (%) Sensory evaluation (1: poor - 9: excellent)

Appearance Stickiness Chew degree Integrated
Jangsuheukchal 60.5az 93.6a 6.8a 6.9a 6.7a 6.8a
Miheukchal 50.9b 92.2a 6.3a 6.8a 6.8a 6.6a

zHybrids with same letter in each column are not significantly different at the 0.05 probability level.

Korean J. Breed. Sci. 2020;52:495-501 https://doi.org/10.9787/KJBS.2020.52.4.495
© 2020 Korean J. Breed. Sci.