Korean Journal of Breeding Science

Table. 6.

Quality characteristics of storage root of ‘Bodeuremi’.

Variety	Texture of steamed storage root	Dry matter content (%)	Hardness of steamed storage root (g)	Total sugar contents (g/100g dw)		°Brix of steamed storage root	Palatability (-3~3)	ß-carotene
Variety	Texture of steamed storage root	Dry matter content (%)	Hardness of steamed storage root (g)	Raw	Steaming	°Brix of steamed storage root	Palatability (-3~3)	ß-carotene
Bodeuremi	Moist	21.2±1.0* z	510.0±75.4*	15.0±2.0^ns	33.4±3.4^ns	21.1±0.7^ns	0.8±0.1^ns	6.1±0.03**
Pungwonmi	Intermediate	26.6±1.4y	859.7±84.6	12.5±0.7	31.5±1.7	23.7±1.5	1.0±0.0	26.9±0.03

^zns indicates no significant difference at p<0.05, while ^* and ^** significant at respectively p<0.05 and p<0.01 in the independent two-sample t-test.

^yMean±SE (n=3).

Korean J. Breed. Sci. 2022;54:57-65 https://doi.org/10.9787/KJBS.2022.54.1.57