보리호위축병저항성으로 도복에 강한 다수성 맥주보리 ‘다이안’
A Malting Barley (Hordeum vulgare L.) Cultivar, ‘Daian’, With Resistance to Barley Yellow Mosaic Virus, Tolerance to Lodging Stress, and High Yield
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초록
‘Dian’ was developed by crossing ‘Milyang85/Suwon335’, which has tolerance to lodging and high yield, and ‘Milyang122’, whichhas good brewing qualities, in 2003. The regional yield trials were conducted for ‘Dian’ as a breeding line ‘Iksan168’ in four different regionsof Korea from 2012 to 2014. The heading and maturing dates of ‘Dian’ in paddy and upland fields were similar to ‘Hopum’. ‘Dian’ hada shorter culm length than ‘Hopum’ in paddy and upland fields, showing tolerance to lodging stress. The yield potential of ‘Dian’ wasapproximately 18% higher than that of ‘Hopum’ in the paddy fields, but there were no significant differences in the upland fields. ‘Dian’had rym1 and rym5 genes and showed resistance to barley yellow mosaic virus (BaYMV), but was susceptible to powdery mildew. It alsohad good quality for brewing and was similar to ‘Hopum’. ‘Dian’ had a higher assortment ratio (94%) than ‘Hopum’ (89%). Regarding grainquality, ‘Dian’ was similar to ‘Hopum’ in protein content, β-glucan content, and husk rate. Concerning malt quality, ‘Dian’ showed a 71.6%extraction rate, 3.6% soluble protein content, and 33.0% Kolbach index, which are similar to the values of ‘Hopum’. Other malt qualitiesof ‘Dian’ include 185 WK (Windisch-Kolbach) diastatic power and 81.4% friability, which were lower than those of ‘Hopum’. Therefore,‘Dian’ with high yield, tolerance to lodging, and resistance to BaYMV is considered to be stable for cultivation (Registration No. 8241).
Abstract
‘Dian’ was developed by crossing ‘Milyang85/Suwon335’, which has tolerance to lodging and high yield, and ‘Milyang122’, whichhas good brewing qualities, in 2003. The regional yield trials were conducted for ‘Dian’ as a breeding line ‘Iksan168’ in four different regionsof Korea from 2012 to 2014. The heading and maturing dates of ‘Dian’ in paddy and upland fields were similar to ‘Hopum’. ‘Dian’ hada shorter culm length than ‘Hopum’ in paddy and upland fields, showing tolerance to lodging stress. The yield potential of ‘Dian’ wasapproximately 18% higher than that of ‘Hopum’ in the paddy fields, but there were no significant differences in the upland fields. ‘Dian’had rym1 and rym5 genes and showed resistance to barley yellow mosaic virus (BaYMV), but was susceptible to powdery mildew. It alsohad good quality for brewing and was similar to ‘Hopum’. ‘Dian’ had a higher assortment ratio (94%) than ‘Hopum’ (89%). Regarding grainquality, ‘Dian’ was similar to ‘Hopum’ in protein content, β-glucan content, and husk rate. Concerning malt quality, ‘Dian’ showed a 71.6%extraction rate, 3.6% soluble protein content, and 33.0% Kolbach index, which are similar to the values of ‘Hopum’. Other malt qualitiesof ‘Dian’ include 185 WK (Windisch-Kolbach) diastatic power and 81.4% friability, which were lower than those of ‘Hopum’. Therefore,‘Dian’ with high yield, tolerance to lodging, and resistance to BaYMV is considered to be stable for cultivation (Registration No. 8241).
참고문헌 (26)
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