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

Table. 6.

Characteristics related to grain shape and grain quality.

Variety Brown rice White core/velly Alkali digestive value (1~7) Protein content
(%)
Amylose content (%) Palatability of cooked rice (-3~3)
Length (mm) Width (mm) L/W ratio
Alchanmi 5.01 2.83 1.77 0/0 6.4ns 5.6ns 18.6ns 0.70*
Hwaseong 4.98 2.79 1.79 0/1 6.4 6.0 19.5 -0.20

*significant at 5% level, nsnot significant

Korean J. Breed. Sci. 2021;53:163-9 https://doi.org/10.9787/KJBS.2021.53.2.163
© 2021 Korean J. Breed. Sci.