A New Sweetpotato Cultivar for Table Use, “Yeonhwangmi”
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Abstract
ence (NICS), RDA in 2005, for table use and food processing. This variety was selected from the crosing betwen Mokpo 25 andYulmi in 197, Selection of elite seedling and line was performed from 198 to 199. Preliminary and advanced yield trials were-date leaf, green vine and petiole, long elliptic storage rot, dark red skin and dark yelow flesh color of storage root. The averageyield of storage root was 25.1 ton/ha in the regional yield trials, which was 22% higher than that of Yulmi variety. Number of stor-age roots over 50 gram per plant was 3.3, and the average weight of one storage rot was 128 gram. This cultivar has shown alsowhich improve the bioactivity in human, and lower degre of enzymatic browning as 0.6, very important property in food pro-cessing. The total sugar content was higher, thereby, sweeter than Yulmi. Lastly, Yeonhwangmi's initial temperature of starch gela-tinization was lower, 69.3oC, and the retrogradation process was slower than Yulmi.