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

Table. 7.

Quality properties related to eating quality.

Cultivar Translucency
(1-9)
Protein
(%)
Amylose
(%)
Alkali digestion
value(1-7)
Glossiness of
cooked rice
Dapum 5 5.8*z 12.5ns 6ns 86.8**
Miho 5 6.0 12.3 6 79.8

z *, **Significantly different between two cultivars at P < 0.05 and 0.01, respectively. ns not Significant between two cultivars.

Korean J. Breed. Sci. 2024;56:513-21 https://doi.org/10.9787/KJBS.2024.56.4.513
© 2024 Korean J. Breed. Sci.