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

Table. 7.

Quality characteristics of steamed storage root of ‘Sodammi’.

Variety Hardness (g) Texture °Brix Sugar contents (g/100 g DW) Sweetnessz Palatability (-3~3)
Fructose Glucose Sucrose Maltose Total
Sodammi 1,078±24.95** y
(67)x		 Slightly moist 29.0±0.18ns
(103)		 1.3±0.15**
(165)		 1.4±0.18**
(188)		 8.1±0.47**
(138)		 25.8±2.77ns
(107)		 36.5±3.0ns
(116)		 19.1±1.14*
(125)		 1.7±0.25*
Jinhongmi 1,614±128.07w
(100)		 Slightly dry 28.2±0.65
(100)		 0.8±0.07
(100)		 0.7±0.05
(100)		 5.9±0.18
(100)		 24.2±2.71
(100)		 31.5±2.7
(100)		 15.3±0.85
(100)		 0

zFructose×1.17+Glucose×0.74+Sucrose×1.00+Maltose×0.33.

yns 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.

x(‘Sodammi’ / ‘Jinhongmi’)×100.

wMean±SE.
Korean J. Breed. Sci. 2023;55:54-62 https://doi.org/10.9787/KJBS.2023.55.1.54
© 2023 Korean J. Breed. Sci.