The new winter hard wheat cultivar "Ginganochikara" has high bread-baking quality. It has extremely strong dough properies according to the effect of glutenin subunit gene Glu-D1d and Glu-B3g. "Ginganochikara" was bred by the derived line method at the National Agricultural Research Center for Tohoku Region in 2010. It was selected from a cross between "Morikei C-138" (Tohoku 209) and "Tohoku 205" (Haruibuki). "Ginganochikara" is an early to middle maturing cultivar in the Tohoku region, and its growth habit is degree IV (winter type). "Ginganochikara" has slightly short culm length (90cm) with awns and red glumes. The yield of "Ginganochikara" is the same as that of the standard winter wheat cultivar "Yukichikara" in the Tohoku and Hokuriku regions, though its test weight is higher than that of "Yukichikara". "Ginganochikara" has red and glassy grains, with a protein content matching that of "Yukichikara". Compared with "Yukichikara", "Ginganochikara" is characterized by high flour yield, high farinogram valorimeter value, large dough extension quality and very strong resistance to extension in extensogram. The volume and quality score of bread made with "Ginganochikara" are slightly greater than those of bread made with "Yukichikara". "Ginganochikara" has somewhat high cold tolerance and somewhat low snow mold tolerance. Its lodging resistance, sprouting resistance and resistance to yellow mosaic virus are high. Its resistance to scab, powdery mildew and leaf rust are intermediate. "Ginganochikara" is considered to be adapted to growth on the plains with less than 80days of continuous snow cover in the Tohoku and Hokuriku regions in Japan.
よりご利用いただけます。
寒冷地向け超強力小麦新品種「銀河のちから」の育成
tarc_report_No115p21-36p.pdf
(3.66MB)
各記事の著者欄「