韓國 在來 赤米 蒐集 및 特性 檢定 Ⅶ. 米質

Collection and evaluation of Korean red rices Ⅶ. Quality

Grain quality such as chalkiness, alkali digestion value(ADV) and amylose content of the Korean red rices were tested. Mean degree of chalkiness of the long and short grain red rices was 1.5 and 0.5 respectively. Many of the Korean red rice lines were clear in grain appearance. Mean degree of ADV of long grain Korean red rices was 7.0 and was distributed continuously, however that of short grain red rices was distributed into two groups, one was low ADV group with degree of 1 to 3 and the other was high ADV group with degree of 7 to 9. Mean of amylose content of the long grain Korean red rices was 31.7% with range from 24.0% to 39.0%, however that of the short grain red rices was 27.1%, with range from 15.0% to 39.0%.