GABA content at 36 h showed a
significant effects of cultivar (P < 0.001), soaking temperature
(P < 0.001), and germination temperature (P < 0.001) and
there was a significant three-way interaction between cultivar,
soaking and germination temperatures (P < 0.01).The seeds
of brown rice soaked at 30 °C had the highest GABA content
across germination temperatures and cultivars. The highest
soaking temperature (35 °C) resulted in the lowest GABA content
(Fig. 2).