Table 3.
Chemical properties of rice during storage as function of rice type.

		Storage period (days)	Rice type
			Oh-dae mi.	Baek-jin-juS	Indica
			Moisture contents (%, w/w)		0	67.80±0.28Ab	70.18±0.25Aa	63.36±0.26Ac
1	66.78±0.07Bb	68.61±0.49Ba			63.09±0.08Ac
3	67.55±0.56Aa	68.10±0.80Ba			62.14±0.12Bb
Reducing sugar (%, w/w)		0	0.97±0.00Ba	0.80±0.00Ba	0.27±0.00Ca
		1	0.75±0.00Cb	0.48±0.00Cb	0.35±0.00Ab
		3	1.10±0.01Ac	0.81±0.00Ac	0.32±0.00Bc
Color	Lightness (CIE-L*)	0	77.06±0.14Bb	75.52±0.13Bc	77.96±0.45Cb
		1	77.78±0.11Bb	75.60±0.13Bc	80.13±0.30Ba
		3	78.63±0.11Ab	76.54±0.04Ac	81.24±0.42Aa
	Redness (CIE-a*)	0	-1.53±0.24Ac	-0.89±0.04Aa	-0.94±0.11Ab
		1	-1.52±0.09Ac	-0.89±0.07Aa	-0.90±0.05Ab
		3	-1.56±0.02Ac	-0.95±0.06Ab	-0.85±0.03Ab
	Yellowness (CIE-b*)	0	10.57±0.44Aa	10.51±0.12ABa	9.15±0.43Ab
		1	10.41±0.14Ba	10.64±0.13Aa	8.90±0.04Bb
		3	10.52±0.02Aa	10.37±0.05Ba	8.84±0.02Bb
	ΔE	0	0.00	0.00	0.00
		1	0.74	0.15	2.18
		3	1.57	1.03	3.30

Values are average±standard deviation (n=3).
Different letters in the same column or same raw were significantly different (p < 0.05).
represents significant difference between storage periods
represents significant difference between rice types