Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 4
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- Pages.398-404
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- 1990
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- 0367-6293(pISSN)
Morphological Characteristics and Proximate Compositions of the Recommended Soybean Varieties in Korea
장려품종 콩의 형태 및 성분특성
- Kim, Dong-Man (Food Science and Technology Lab., Korea Food Research Institute) ;
- Jin, Jae-Soon (Food Science and Technology Lab., Korea Food Research Institute) ;
- Kim, Kil-Hwan (Food Science and Technology Lab., Korea Food Research Institute)
- Published : 1990.08.01
Abstract
This study was carried out for investigation of morphological characteristics and for analysis of the relationships between morphological indices and proximate compositions of the recommended soybean varieties in Korea. The weight of 100 seeds and weight percentages of seed coat and germ to the whole soybean of 19 varieties were ranged from 12.28 to 25.54g, from 6.02 to 8.29% and from 1.66 to 3.35%, respectively. The average long and short widths and length were
국내에서 재배가 장려되고 있는 콩 19품종의 형태학적 특성 조사로 콩의 부위별 무게, 길이, 색 등을 측정하였고 이들 형태학적 인자 상호간 및 일반성분과의 상관성을 분석하였다. 19품종 콩의 백립중은