대립이며 성숙기가 빠른 밝은 적색 팥 ‘홍미인’ 육성
The Adzuki Bean (Vigna angularis) Cultivar ‘Hongmiin’, with Early Maturity, Large Seed Size, and Bright Red Seed Coat Color
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
A new Adzuki bean cultivar, ‘Hongmiin’, was developed from the cross between K204656 (Toyomidainagon) and SA9905 in 2008. Hongmiin showed prominent agronomical characteristics, such as high grain quality, lodging resistance, and high yield in the regional adaptationyield trials (RYT) conducted for four years from 2017 to 2020. ‘Hongmiin’ is an early maturing variety, having a bright red seed coat, andthe sediment ratio of this red bean was high because of the thin seed coat. The mean plant height of ‘Hongmiin’ was 58 cm, and its yieldcomponents were 7.4 pods per plant and a 100-seed-weight of 20.5 g of in the regional yield trials (RYT). This indicates that the Hongmiinhas appropriate trait values for red bean production and processing. In the regional yield trial for the four years, the average yield potentialof ‘Hongmine’ was 2.09 MT/ha, which is 8% higher than that of ‘Arari’ (Registration No. 9324).
Abstract
A new Adzuki bean cultivar, ‘Hongmiin’, was developed from the cross between K204656 (Toyomidainagon) and SA9905 in 2008. Hongmiin showed prominent agronomical characteristics, such as high grain quality, lodging resistance, and high yield in the regional adaptationyield trials (RYT) conducted for four years from 2017 to 2020. ‘Hongmiin’ is an early maturing variety, having a bright red seed coat, andthe sediment ratio of this red bean was high because of the thin seed coat. The mean plant height of ‘Hongmiin’ was 58 cm, and its yieldcomponents were 7.4 pods per plant and a 100-seed-weight of 20.5 g of in the regional yield trials (RYT). This indicates that the Hongmiinhas appropriate trait values for red bean production and processing. In the regional yield trial for the four years, the average yield potentialof ‘Hongmine’ was 2.09 MT/ha, which is 8% higher than that of ‘Arari’ (Registration No. 9324).
참고문헌 (25)
- Ariga T, "Antioxidative properties of procyanidins B-1 and B-3 from azuki beans in aqueoussystems", Agr Biol Chem, 52, pp.2717~2722 (1988)
- Bae DG, "Colorant extracting and its storage stability from red bean and black bean seed coat", Agric. Rex. Bull. Kyungpook National Univ, 28, pp.31~38 (2010)
- Chang HG., "Information on food for the health of modern people", pp.46~50 (1999), Shinkwang Publishing Co
- Chen Y, "Quality characteristics of Makgeolli added with red bean department of food and nutrition", pp.2013
- Choi SY, "Food and health for modern people", pp.244~246 (2002), Dongmyungsa
- Choi Y, "Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake(Lentinus edodes)mushroom", Food Chem, 99, pp.381~387 (2006)
- Dewanto V, "Processed sweet corn has higher antioxidant activity", J Agr Food Chem, 50, pp.4959~4964 (2002)
- 황철승, "팥 침출액의 이화학적 특성에 대한 효소처리의 영향", 한국식품과학회지, 37(2), pp.189~193 (2005), 한국식품과학회
- 강소진, "팥 추출물의 구강세균에 대한 항균성 및 일부 기능성 성분에 대한 연구", 한국식품조리과학회지, 28(1), pp.41~49 (2012), 한국식품조리과학회
- 김충기, "한국산 및 중국산 팥 전분의 이화학적 특성 비교", 한국식품과학회지, 35(4), pp.551~555 (2003), 한국식품과학회
- Koh KJ, "Phsicochemical properties of aqueous extracts in small red bean, mung bean and black soybean", Korean Science of Food Science and Technology, 29, pp.854~859 (1997)
- Koide T, "Antitumor effect of anthocyanin fractions extracted from soybeans and red beans in vitro and in vivo", Cancer Biother Radiopharm, 12, pp.277~280 (1997)
- "Korean Statistical Information Service (KOSIS)" (2020)[URL]
- 이수연, "팥 껍질 추출물의 미백 기능성 활성 검증", 한국미생물·생명공학회지, 50(2), pp.277~282 (2022), 한국미생물·생명공학회[DOI]
- 노창우, "재래종 팥의 작물학적 형질 특성", 한국자원식물학회지, 16(2), pp.37~42 (2003), 한국자원식물학회
- Agricultural science technology standards for investigation of research, "RDA(Rural Development Administration)", RDA, ~ (2012)
- Research plan of development new variety of summer crops, "RDA(Rural Development Administration).", ~ (2020)
- 송석보, "팥 품종별 볶음시간에 따른 팥과 팥차의 이화학적 특성 및 항산화활성의 변화", 한국식품과학회지, 45(3), pp.317~324 (2013), 한국식품과학회[DOI]
- 송석보, "쓰러짐에 강하고, 품질이 우수한 팥 ‘아라리’", 한국육종학회지, 48(3), pp.373~377 (2016), 한국육종학회[DOI]
- 송석보, "쓰러짐에 강하고 수량성이 우수한 팥 품종 ‘홍진’", 한국육종학회지, 51(4), pp.523~528 (2019), 한국육종학회[DOI]
- 송석보, "담적색 종피색의 다수성 신품종 팥 ‘해오롬’", 한국육종학회지, 52(4), pp.489~494 (2020), 한국육종학회[DOI]
- 송석보, "담적색 종피색의 내도복 신품종 팥 ‘홍경’ 육성", 한국육종학회지, 53(4), pp.489~494 (2021), 한국육종학회[DOI]
- 송석보, "흰앙금 제조에 적합한 종피색이 황백색인 팥 ‘흰나래’ 육성", 한국육종학회지, 54(4), pp.442~447 (2022), 한국육종학회
- 우관식, "팥 육성계통에 대한 발효음료의 품질 및 항산화 특성", 농업생명환경연구, 29(2), pp.84~103 (2017), 농업생명과학연구원
- Yoshida K, "Structural analysis and measurement of anthocyanin from colored seed coats of Vigna, Phaseolus and Glycine Legumes", Biosci. Biotechnol. and Biochem, 60, pp.589~593 (1996)