| Item type |
紀要論文01 / Departmental Bulletin Original Article(1) |
| 公開日 |
2019-03-22 |
| タイトル |
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タイトル |
超強力秋まき小麦新品種「ゆめちから」の育成 |
| タイトル |
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タイトル |
A New Extra-strong Hard Red Winter Wheat Variety : 'Yumechikara' |
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言語 |
en |
| 言語 |
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言語 |
jpn |
| 資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
departmental bulletin paper |
| ID登録 |
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ID登録 |
10.24514/00001365 |
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ID登録タイプ |
JaLC |
| 著者 |
田引, 正
西尾, 善太
伊藤, 美環子
山内, 宏昭
高田, 兼則
桑原, 達雄
入来, 規雄
谷尾, 昌彦
池田, 達哉
船附, 稚子
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| 抄録 |
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内容記述タイプ |
Abstract |
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内容記述 |
'Yumechikara', an extra-strong hard red winter wheat variety developed by NARO Hokkaido Agricultural Research Center, was released in January 2009. 'Yumechikara'was released because of its resistance to Wheat Yellow Mosaic Virus (WYMV) and its good bread-making quality. 'Yumechikara' was registered as 'Wheat Norin No.172' by the Ministry of Agriculture, Forestry and Fisheries in 2010. The pedigree of 'Yumechikara' is 'Satsukei 159' / 'KS 831957 (F_1)' and 'Tsukikei 9509 (Kitanokaori)'. 'Satsukei 159'was a donor of winter hardiness and early maturity traits. 'KS 831957' was introduced from Kansas State University, USA and was a donor of WYMV resistance, high protein content and extra-strong dough quality traits. 'Tsukikei 9509 (Kitanokaori)' was a donor of short culm, lodging tolerance, powdery mildew and leaf rust resistance. The cross was made in 1995. 'Yumechikara' has fairly good resistance to WYMV, Fusarium head blight and leaf rust, good bread-making quality, and high lodging resistance compared to 'Hokushin'. In the test field of NARO Hokkaido Agricultural Research Center (Memuro), the average yield of 'Yumechikara' (8.34t/ha) from 2006 to 2008 (harvest year) was 8% higher than that of 'Hokushin' (7.72t/ha). On average, 'Yumechikara' matured 2 days later (July 30) than 'Hokushin' and had a 7 cm shorter culm length (85cm), 11g higher test weight (838g/L) and 3.8g higher 1000-grain weight (41.8g) than those of 'Hokushin'. The spike is awned, brown chaff, oblong and dense. The kernel is ovate and mid-long and is brown with a hard, glassy texture. 'Yumechikara' has good milling quality with milling score and flour yield similar to those of 'Hokushin'. The flour color of 'Yumechikara' is similar to that of 'Hokushin' in L^* (brightness), a^* (redness) and in b^* (yellowness). The average MV (maximum viscosity measured by an amylograph) of 'Yumechikara' (800B.u.) was higher than that of 'Hokushin' (643B.u.), and the average Ab (water absorption measured by a farinograph) of 'Yumechikara' (68.4%) was higher than that of 'Hokushin' (53.3%). The average flour protein content of 'Yumechikara' (11.7%) was higher than that of 'Hokushin' (9.9%). The bread-making quality score of 'Yumechikara' flour by blending with soft flour (Hokushin) resulted in superior loaf volume by Japan Institute of Baking's tests. 'Yumechikara' will be useful for WYMV-infested areas and for increasing self-sufficiency in food of Japan by enlarging the domestic wheat market for bread. |
| 書誌情報 |
北海道農業研究センター研究報告
en : Research BUlletin of the NARO Hokkaido Agricultural Research Center
巻 195,
p. 1-12,
発行日 2011-09-28
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| 出版者 |
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出版者 |
独立行政法人 農業・食品産業技術総合研究機構 北海道農業研究センター |
| ISSN |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
1347-8117 |
| DOI |
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関連タイプ |
isIdenticalTo |
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識別子タイプ |
DOI |
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関連識別子 |
10.24514/00001365 |
| 著者版フラグ |
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出版タイプ |
VoR |
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出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
harc_report_No195p1-12p.pdf (1.7 MB)
