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

Table. 5.

Characteristics related to grain shape and grain quality.

Cultivar Brown rice Trans-lucency (1-9) White core/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
Namchan 4.92nsz 2.77ns 1.78ns 1 0/1 6.8 6.1ns 19.6ns 0.23
Nampyeong 4.94 2.75 1.80 1 0/1 6.5 6.4 19.1 -0.12

zns means no significant by t-test

Korean J. Breed. Sci. 2023;55:389-99 https://doi.org/10.9787/KJBS.2023.55.4.389
© 2023 Korean J. Breed. Sci.