백립계 내한 답리작 적응 국수용 밀(Triticum aestivum L.) ‘중모2015’
A Wheat Cultivar, “Joongmo2015” with Good Noodles Quality, White Grain Wheat, Higher Winter Hardiness and Adaptable Paddy Culture
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A new winter wheat (Triticum aestivum L.) cultivar “Joongmo2015” was developedby the NICS (National Institute of Crop Science), RDA (Rural DevelopmentAdministration) in 2019. Its heading date was April 20 and its maturity date was June 1,which was similar to Keumkang. “Joongmo2015” had a longer culm length (80 cm), similarspike length (7.8 cm) and spikes per m2 (804), lower 1,000-grain weight (43.0 g) than“Keumkang” (78 cm, 7.8 cm, 804 g, 46.3 g, respectively). “Joongmo2015” was showedstronger to winter hardiness than “Keumkang”, and susceptible to fusarium head blight andpowdery mildew. The average grain yield in the advanced yield trial (AYT) was 4.97 MT/ha,which were 26% more than “Keumkang” and in the regional yield trial (RYT) was 5.75MT/ha in upland and 5.27 MT/ha in paddy field, which were 16% and 18% higher thanthose of “Keumkang” (4.95 MT/ha and 4.46 MT/ha, respectively). “Joongmo2015” showedlower protein content (11.7%), SDS-sedimentation volume (42.8 ml), gluten content(9.0%) and flour lightness(90.76) than “Keumkang” (13.6%, 61.8 ml, 11.4% and 91.50, respectively). “Joongmo2015” showed higher lightness (83.10) of noodle dough sheet than“Keumkang” (82.48). “Joongmo2015” exhibited higher hardness (3.92N) and similar springinessand cohesiveness of cooked noodles (0.94 and 0.60) compared to “Keumkang”(3.65N, 0.93, and 0.59, respectively). High molecular weight gluten subunits (HMW-GS)composition are Glu-D1d (5+10), granule-bound starch synthase (GBSS) composition areWx-A1a, Wx-B1a, Wx-D1a and composition of puroindolines are Pina-D1a, Pinb-D1a(Registration No. 9790).
Abstract
A new winter wheat (Triticum aestivum L.) cultivar “Joongmo2015” was developedby the NICS (National Institute of Crop Science), RDA (Rural DevelopmentAdministration) in 2019. Its heading date was April 20 and its maturity date was June 1,which was similar to Keumkang. “Joongmo2015” had a longer culm length (80 cm), similarspike length (7.8 cm) and spikes per m2 (804), lower 1,000-grain weight (43.0 g) than“Keumkang” (78 cm, 7.8 cm, 804 g, 46.3 g, respectively). “Joongmo2015” was showedstronger to winter hardiness than “Keumkang”, and susceptible to fusarium head blight andpowdery mildew. The average grain yield in the advanced yield trial (AYT) was 4.97 MT/ha,which were 26% more than “Keumkang” and in the regional yield trial (RYT) was 5.75MT/ha in upland and 5.27 MT/ha in paddy field, which were 16% and 18% higher thanthose of “Keumkang” (4.95 MT/ha and 4.46 MT/ha, respectively). “Joongmo2015” showedlower protein content (11.7%), SDS-sedimentation volume (42.8 ml), gluten content(9.0%) and flour lightness(90.76) than “Keumkang” (13.6%, 61.8 ml, 11.4% and 91.50, respectively). “Joongmo2015” showed higher lightness (83.10) of noodle dough sheet than“Keumkang” (82.48). “Joongmo2015” exhibited higher hardness (3.92N) and similar springinessand cohesiveness of cooked noodles (0.94 and 0.60) compared to “Keumkang”(3.65N, 0.93, and 0.59, respectively). High molecular weight gluten subunits (HMW-GS)composition are Glu-D1d (5+10), granule-bound starch synthase (GBSS) composition areWx-A1a, Wx-B1a, Wx-D1a and composition of puroindolines are Pina-D1a, Pinb-D1a(Registration No. 9790).
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