New Two-rowed Barley Cultivar "Haruka-Nijo" with High-yield, Resistance to BaYMV Strains and Tolerance to Pre-harvest Sprouting
アイテムタイプ
紀要論文01 / Departmental Bulletin Original Article
言語
日本語
キーワード
オオムギ, 新品種, 極多収, 短強稈, 穂数型, 縞萎縮病抵抗性, 穂発芽耐性, 焼酎醸造適性
キーワード(英)
Hordeum vulgare L., new cultivar, high yield, short and stiff culm, Barley yellow mosaic virus (BaYMV) strains, pre-harvest sprouting, quality for Japanese spirits
Haruka-Nijo is a two-rowed, hulled, spring barley (Hordeum vulgare L.) for food and Japanese spirits, shochu, that was developed at the Kyushu Okinawa Agricultural Research Center and registered as "Two-rowed Barley Norin 26" in 2013. This cultivar was derived from the cross Hakei B0080 / Saikai Kawa 59 made in 1998, and handled by the derived line breeding method. Haruka-Nijo is early maturing and heads nearly two days earlier than the standard tworowed cultivar Nishinohoshi. Haruka-Nijo has a short and stiff culm, and the spike is medium-short, dense, feather-shaped, and erect before maturation. It has more spikes than Nishinohoshi and is considerably tolerant to lodging. The 1000-kernel weight and kernel plumpness of Haruka-Nijo exceed those of Nishinohoshi, and the yield of plump kernels that don't pass through a 2.5 mm sieve is thirty percent higher than Nishinohoshi. The kernel has a light yellow husk, and grain quality is superior and equivalent to Nishinohoshi. Haruka-Nijo is completely resistant to all strains (types I to V) of barley yellow mosaic virus. It is estimated to have resistance genes rym3 and rym5, and is resistant to the predominant races of powdery mildew. The resistance to Fusarium head blight is moderate and equivalent to Nishinohoshi. Haruka-Nijo is tolerant to pre-harvest sprouting and is apparently superior to Nishinohoshi. The grain of 'Haruka-Nijo' is moderately soft, and the whiteness of pearled grain is as high as Nishinohoshi, which has excellent qualities for pearling and distilling Japanese spirits. The percentage of broken pearled grain is low, therefore pearling quality is superior and equivalent to Nishinohoshi. The yield of distilled alcohol is as high as Nishinohoshi, and the spirits from Haruka-Nijo is rich in flavor and suitable as a material for Japanese spirits. Yield trials performed in several prefectural experiment stations indicate that Haruka-Nijo is adapted to flat areas from temperate to warm-temperate regions of Japan.
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極多収で穂発芽と主要な縞萎縮病ウイルス系統に抵抗性の二条大麦新品種「はるか二条」
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