Two waxy wheat cultivars, "Hatsumochi" and "Mochiotome", were developed at the Tohoku National Agricultural Experiment Station (Morioka city, Iwate Prefecture, Japan) in 2000. These waxy cultivars were selected from lines of a cross of "Kato 107"/"Bai-Hou" by the haploid breeding method, with the aim of developing new cultivars with waxy starch. The milling and flour quality characteristics of these two waxy cultivars are similar, and have no amylose in endosperm starch, low flour yield, very low milling score, high ash content, high protein content, very high polyphenol content, and poor flour color compared with the nonwaxy cultivar "Kitakamikomugi". In addition, they have very high water absorption and a high level of weakness on Farinogram, low peak viscosity temperature, high peak viscosity and a small setback in starch paste viscosity. Also, these two waxy cultivars are early maturing, cold- and snow-susceptibile, low yielding, and with a low inspection grade compared with "Kitakamikomugi". Therefore, we have developed genetic improvements in cold and snow resistance, yielding ability, milling characteristics, flour color, etc. in these waxy cultivars. Also, in 2002, we developed the waxy elite lines such as "Tohokumochi 217" that had previously improved these traits greatly.
もち性小麦品種「はつもち」および「もち乙女」の育成とその特性の遺伝的改良
tarc_report_No110p45-66p.pdf
(2.13MB)
各記事の著者欄「