식용 고구마 품종 ‘소담미’
‘Sodammi’, a Sweetpotato Variety for Table Use
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
In 2020, ‘Sodammi’ was developed as a sweetpotato with a slightly moist texture, excellent palatability, and appearance. It wasderived from a cross between ‘Hogammi’ (IT327288), which has a slightly moist texture and excellent palatability, and ‘Kyushu No. 121’(IT309496), which has a yellow flesh and good appearance. The storage roots of ‘Sodammi’ have a purple-red skin, yellow flesh, and anovate shape. ‘Sodammi’ storage roots exhibit a slightly moist texture and are more tender than those of the check variety ‘Jinhongmi’. Thesweetness of steamed storage roots of ‘Sodammi’ was 19.1, which was 24.8% higher than that of ‘Jinhongmi’. Palatability of steamed storageof ‘Sodammi’ was better than that of ‘Jinhongmi’. The marketable storage root yield of ‘Sodammi’ was 19.6 MT/ha during the normal seasonculture. ‘Sodammi’ is moderately resistant to Fusarium wilt and root-knot nematodes. ‘Sodammi’ had very good storability, as there was almostno decay rate and no internal cavitation during long-term storage. Cultivation of the ‘Sodammi’ variety is expected to expand considerably,as it has characteristics favored by consumers, farmers, and distributors due to its excellent palatability, appearance, and storability (RegistrationNo. 8789).
Abstract
In 2020, ‘Sodammi’ was developed as a sweetpotato with a slightly moist texture, excellent palatability, and appearance. It wasderived from a cross between ‘Hogammi’ (IT327288), which has a slightly moist texture and excellent palatability, and ‘Kyushu No. 121’(IT309496), which has a yellow flesh and good appearance. The storage roots of ‘Sodammi’ have a purple-red skin, yellow flesh, and anovate shape. ‘Sodammi’ storage roots exhibit a slightly moist texture and are more tender than those of the check variety ‘Jinhongmi’. Thesweetness of steamed storage roots of ‘Sodammi’ was 19.1, which was 24.8% higher than that of ‘Jinhongmi’. Palatability of steamed storageof ‘Sodammi’ was better than that of ‘Jinhongmi’. The marketable storage root yield of ‘Sodammi’ was 19.6 MT/ha during the normal seasonculture. ‘Sodammi’ is moderately resistant to Fusarium wilt and root-knot nematodes. ‘Sodammi’ had very good storability, as there was almostno decay rate and no internal cavitation during long-term storage. Cultivation of the ‘Sodammi’ variety is expected to expand considerably,as it has characteristics favored by consumers, farmers, and distributors due to its excellent palatability, appearance, and storability (RegistrationNo. 8789).
참고문헌 (26)
- 안영섭, "A New Sweetpotato Cultivar, “Borami” with Light Purple Flesh Suitable for Fresh Food and Processing", 한국육종학회지, 34(2), pp.132~133 (2002), 한국육종학회
- 안영섭, "A New Sweetpotato Variety Resistant to Fusarium Wilt, “Singeonmi”", 한국육종학회지, 34(4), pp.381~382 (2002), 한국육종학회
- Bovell-Benjamin AC, "Sweet potato: Post harvest aspects in food, feed, and industry" (2010), Nova Science Publishers, Inc
- 최동로, "고구마 재배지의 뿌리혹선충 발생 상황 및 품종별 저항성 반응", 한국응용곤충학회지, 45(2), pp.211~216 (2006), 한국응용곤충학회
- Clark CA, "Compendium of sweetpotato diseases, pests, and disorders", pp.142~160 (2013), APS Press
- "Food and Agriculture Organization of the United Nations (FAO)" (2022)[URL]
- Jang HH, "In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato", Food Chem, 272, pp.688~693 (2019)
- Jeong BC, "A new good eating quality sweet potato variety"Yulmi"", Res Rept RDA, 33, pp.22~28 (1991)
- Joesten MD, "The world of chemistry : essentials", pp.2007, Thomson Brooks
- Katayama K, "Recent progress in sweetpotato breeding and cultivars for diverse applications in Japan", Breed Sci, 67, pp.3~14 (2017)
- Kim HW, "Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking", Food Chem, 130, pp.966~972 (2012)
- "Korea Agricultural Marketing Information Service (KAMIS)" (2022)[URL]
- "Characteristics investigation method of sweetpotato for evaluation of new variety" (2011)[URL]
- "Korean Statistical Information Service (KOSIS)"[URL]
- 이형운, "식용 고구마 신품종 ‘풍원미’", 한국육종학회지, 49(4), pp.420~427 (2017), 한국육종학회[DOI]
- 이형운, "식용 고구마 품종 ‘호감미’", 한국육종학회지, 51(4), pp.529~536 (2019), 한국육종학회[DOI]
- Liu X, "A root-preferential DFR-Like gene encoding dihydrokaempferol reductase involved in anthocyanin biosynthesis of purple-fleshed sweet potato", Front Plant Sci, 8, pp.279~ (2017)
- "R: A language and environment for statistical computing" (2020)[URL]
- Standard of analysis and survey for agricultural research, "Rural Development Administration(RDA)", RDA, ~, pp.Publication No. 11-1390000-003149-10 (2012)
- "Sweetpotato" (2017)[URL]
- 2019Project plan for collaborative research program to develop new variety of summer crop, "Rural Development Administration(RDA)", RDA, 125~135, pp.Publication No. 11-1390000-003859-10 (2019)
- "Characteristics of sweetpotato trading and strategies for shipping" (2019)[URL]
- 2019Project report of collaborative research program to develop new variety of summer crop, "Rural Development Administration(RDA)", RDA, 495~535, pp.Publication No. 11-1390000-003860-10 (2020)
- 2020Project plan for collaborative research program to develop new variety of summer crop, "Rural Development Administration(RDA)", RDA, 125~135, pp.Publication No. 11-1390000-003859-10 (2020)
- 2020Project report of collaborative research program to develop new variety of summer crop, "Rural Development Administration(RDA)", RDA, 463~521, pp.Publication No. 11-1390000-003860-10 (2021)
- "TRADE STATISTICS"[URL]