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

Table. 2.

Correlation coefficients between three seed quality traits after cooking with rice in two RIL populations

Population Trait Cooked seed hardness (N) Sucrose content (Brix%) Water absorption (%)
Daepung
×
Socheong2
Cooked seed hardness (N) 1
Sucrose content (Brix%) 0.224* 1
Water absorption (%) -0.697*** -0.508*** 1
Daepung
×
Ilpumgeomjeong
Cooked seed hardness (N) 1
Sucrose content (Brix%) 0.450*** 1
Water absorption (%) -0.228* -0.327*** 1

Ns: not significant, p<0.05 : *, p<0.01 : **, p<0.001 : ***

Korean J. Breed. Sci. 2022;54:25-33 https://doi.org/10.9787/KJBS.2022.54.1.25
© 2022 Korean J. Breed. Sci.