향기 나는 배 ‘진향’ 육성
‘Jinhyang’: A Fragrant Pear Cultivar
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
‘Jinhyang’ is a fragrant pear bred in 2019. Field crossings to breed fragrant pears were conducted in 1984 at the Pear Research Center of the National Institute of Horticultural and Herbal Science. The maternal and paternal parents were ‘Okusankichi’ (IT254489) and ‘Hori’ (IT226291), respectively. The 84-16-5 line, which had a good fragrance, was first selected in 2007, and regional adaptation tests were conducted from 2011 to 2019 in five regions (Suwon, Chuncheon, Jinju, Yecheon, and Naju). The morphological characteristics of ‘Jinhyang’ include vigorous spreading tree form, brown-colored one-year-old shoot, elliptical leaf blade, round leaf tip, and white-colored flowers. The full bloom date was April 11, and the harvest date was in late September. The fruit of ‘Jinhyang’ weighs 439.9 g and has a soluble solid content of 13.0 °Brix, with a good sugar-acid balance and abundant juice. Analysis of the fragrance components of ‘Jinhyang’ revealed the presence of a large amount of fragrant volatile compounds compared to that of the standard cultivar ‘Niitaka’. In particular, ‘Jinhyang’ contains ethyl hexanoate and ethyl butanoate, which are known volatile compounds generated by pineapple and mango. Because of its strong uprightness, cultivation management, such as shoot bending, is necessary to maintain flower buds (Registration No. 9387).
Abstract
‘Jinhyang’ is a fragrant pear bred in 2019. Field crossings to breed fragrant pears were conducted in 1984 at the Pear Research Center of the National Institute of Horticultural and Herbal Science. The maternal and paternal parents were ‘Okusankichi’ (IT254489) and ‘Hori’ (IT226291), respectively. The 84-16-5 line, which had a good fragrance, was first selected in 2007, and regional adaptation tests were conducted from 2011 to 2019 in five regions (Suwon, Chuncheon, Jinju, Yecheon, and Naju). The morphological characteristics of ‘Jinhyang’ include vigorous spreading tree form, brown-colored one-year-old shoot, elliptical leaf blade, round leaf tip, and white-colored flowers. The full bloom date was April 11, and the harvest date was in late September. The fruit of ‘Jinhyang’ weighs 439.9 g and has a soluble solid content of 13.0 °Brix, with a good sugar-acid balance and abundant juice. Analysis of the fragrance components of ‘Jinhyang’ revealed the presence of a large amount of fragrant volatile compounds compared to that of the standard cultivar ‘Niitaka’. In particular, ‘Jinhyang’ contains ethyl hexanoate and ethyl butanoate, which are known volatile compounds generated by pineapple and mango. Because of its strong uprightness, cultivation management, such as shoot bending, is necessary to maintain flower buds (Registration No. 9387).
참고문헌 (11)
- An MR, "Comparative analysis of volatile flavor compounds in Taiwan apple mango and Philippines carabao mango", Korean J Food sci Technol, 47, pp.191~197 (2015)
- Choi CY, "Metabolome analysis and aroma characteristics of fermented fruit vingar", Microbiol Biotechnol Lett, 46, pp.416~424 (2018)
- Guth H, "Quantitation and sensory studies of character impact odorants of different white wine varieties", J Agric Food Chem, 45, pp.3027~3032 (1997)
- Hancock JF, "Temperature fruit crop breeding: Germplasm to genomics", pp.299~335 (2008), Springer
- Jin YO, "Antioxidant activity of Pyrus serotina fruit in different cultivars and parts", Korean J Plant Res, 25, pp.498~503 (2012)
- Jung H, "‘CenSall’, a pear cultivar with thin fruit skin and small core", Korean J Breeding Sci, 54, pp.448~452 (2022)
- "Agricultural outlook ‘Pear’" (2024)[URL]
- Rural Development Administration(RDA)., "Manual for agricultural investigation", ~ (1995)
- Rural Development Administration(RDA)., "Manual for agricultural investigation", ~ (2003)
- Rural Development Administration(RDA)., "Manual on evaluation of pear germplasm characteristics for pear core collection construction", ~ (2013)
- Rural Development Administration(RDA)., "Manual for agricultural investigation", ~ (2015)