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

Table. 6.

Quality characteristics of storage root of ‘Jindami’.

Variety Texture of steamed storage
root
Dry matter content
(%)
Hardness of steamed storage
root(g)
Total sugar contents
(g/100g dw)
°Brix of steamed
storage root
Palatability
(-3~3)

Raw Steaming
Jindami Mealy 35.9±1.0* z 1,697.4±35.4* 7.1±1.0ns 25.4±0.5* 29.7±0.9* 1.3±0.1*
Jinyulmi Mealy 34.1±0.3y 1,589.7±24.6 6.8±0.7 21.9±0.3 26.8±1.5 0.0±0.0

zns indicates no significant difference at p<0.05, while * significant at respectively p<0.05 in the independent two-sample t-test

yMean±SE (n=3).

Korean J. Breed. Sci. 2024;56:559-67 https://doi.org/10.9787/KJBS.2024.56.4.559
© 2024 Korean J. Breed. Sci.