Analysis of physicochemical factors that determine the appearance and grain quality of ‘Drimi4ho’.
Cultivar | Brown rice | Trans-lucency (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 | ||||||||
Drimi4ho | 5.08±0.8 |
2.78±1.1 |
1.83±1.2ns | 1±0.0ns | 0±0.0ns | 0±0.0ns | 6.0±0.7ns | 6.1±1.1 |
19.6±1.3 |
0.58±0.3 |
Junam | 4.98±1.1 | 2.83±0.9 | 1.76±1.0 | 1±0.0 | 0±0.0 | 0±0.0 | 6.0±1.2 | 6.3±1.2 | 18.3±1.5 | 0.31±0.5 |
zData are presented as mean ±standard deviation. ns means no significant difference, * mean significant difference at