Table 2
Changes in RVA pasting viscosity of different brown rice cultivar during storage (unit: RVU)

code1)	Storage period (month)	PV2)	BDV	SBV	Pti (min)
	0	63.5±1.5^b3)	34.3±0.5^a	8.8±0.2^b	3.30^b
W1	2	72.7±0.8^a	34.5±0.4^a	10.3±0.1^b	3.44^b
	4	69.3±0.9^a	25.6±1.6^b	12.0±0.6^a	3.76^a
	0	63.9±0.3^a	41.9±0.5^a	7.9±0.1^a	3.40^a
W2	2	59.4±0.4^b	31.8±0.4^b	10.0±0.8^a	3.60^a
	4	46.4±0.2^c	27.3±1.2^c	8.7±0.5^a	3.60^a
	0	147.0±0.8^c	98.9±1.2^b	23.8±0.2^b	5.20^b
MW	2	163.8±0.4^b	107.9±0.2^a	30.0±0.9^b	5.24^b
	4	178.1±4.8^a	101.4±2.8^ab	35.3±0.2^a	5.40^a
	0	112.8±0.4^c	50.7±0.2^a	61.5±0.2^c	5.73^b
NG1	2	121.1±0.5^b	54.2±0.7^a	69.3±0.1^b	5.84^ab
	4	134.3±2.8^a	46.3±5.9^a	73.3±1.4^a	6.00^a
	0	142.4±0.2^c	63.7±2.1^b	70.6±0.5^c	5.70^b
NG2	2	163.7±0.6^b	78.8±1.1^a	90.3±0.2^a	5.76^b
	4	170.9±0.9^a	64.2±0.1^b	82.7±2.4^b	6.00^a

W1, waxy rice; W2, waxy rice with black color; MW, medium-waxy rice; NG1, non-glutinous rice; NG2, non-glutinous rice.
PV, peak viscosity; BDV, breakdown viscosity; SBV, setback viscosity; Pti, pasting time.
^a-c Values followed by different letters in the same column and sample code are significantly different at p<0.05.