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

Table. 5.

Characteristics related to grain shape and grain quality.

Variety Brown rice White core/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 Shape Smell Taste Texture Glutinosity General review
Jungdream 4.90 2.62 1.87 0/1 5.5 6.5 16.5 0.18 0.09 0.24 0.21 0.18 0.20
Hwaseong 5.03 2.82 1.78 0/1 6.3 5.8 19.4 0.07 0.03 0.12 0.08 0.06 0.14
Chucheong - - - - - - - 0.15 0.06 0.00 0.07 0.11 0.04
Korean J. Breed. Sci. 2021;53:170-6 https://doi.org/10.9787/KJBS.2021.53.2.170
© 2021 Korean J. Breed. Sci.