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

Table. 6.

Characteristics related to grain shape and grain quality

Cultivar Brown rice Translucency (1-9) White core (0-9) White 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
Drimi 1ho 4.74ns 3.02ns 1.56ns 1ns 0ns 1** 6.2** 5.5** 18.3ns 0.30ns
Junam 4.76 2.89 1.65 1 0 0 6.4 6.7 18.2 0.27

nsmeans no significant difference, and ** mean significant difference at p<0.01 by t-test

Korean J. Breed. Sci. 2022;54:215-23 https://doi.org/10.9787/KJBS.2022.54.3.215
© 2022 Korean J. Breed. Sci.