| 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 |
小麦新品種「キタノカオリ」の育成 |
| タイトル |
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タイトル |
"Kitanokaori" : A New Winter Wheat Variety |
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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 |
10.24514/00001334 |
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ID登録タイプ |
JaLC |
| 著者 |
田引, 正
高田, 兼則
西尾, 善太
桑原, 達雄
尾関, 幸男
田端, 聖司
入来, 規雄
山内, 宏昭
一ノ瀬, 靖則
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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 |
"Kitanokaori," a hard red winter wheat variety developed by National Agricultural Research Center for Hokkaido Region, was released in January 2003. "Kitanokaori" was released because of its disease resistance and bread-making quality. "Kitanokaori" was registered as "Wheat Norin No.158" by the Ministry of Agriculture, Forestry and Fisheries in 2003. The pedigree of "Kitanokaori" is "Horoshirikomugi"/"GK Szemes." "Horoshirikomugi" was developed as a potential high yield variety in 1974. "GK Szemes," which was introduced from Hungary, has good bread-making quality, leaf rust and powdery mildew resistance, and is highly resistant to lodging. The cross was made in 1987. "Kitanokaori" was developed by the pedigree breeding method. In 1998, the selected line was designated "Hokkai 257" and grown in national and regional trials from 1998 to 2001."Kitanokaori" has fairly good resistance to leaf rust and powdery mildew, good bread-making quality, and high lodging resistance compared to "Hokushin." "Kitanokaori" is susceptible to WYMV (wheat yellow mosaic virus) to a similar degree as "Hokushin." In the test field of National Agricultural Research Center for Hokkaido Region (Memuro) from 1998 to 2001, the average yield of "Kitanokaori" (5.86 t/ha) was 4% lower than that of "Hokushin" (6.06 t/ha). On average, "Kitanokaori" matured 5 days later (July 25), had a 3cm lower plant height (85cm), 16g higher test weight (812g/L), and 3.2g higher 1000-grain weight (41.3g) compared to "Hokushin". The spike is awnless, oblong and dense. The kernel is ovate and mid-long and is brown with a hard, glassy texture. "Kitanokaori" has good milling quality ; with milling score and flour yield similar to "Hokushin." The flour color of "Kitanokaori" is lower in L^* (brightness), similar in a^* (redness) and higher in b^* (yellowness) compared to "Hokushin." The average MV (viscosity of amylograph) of "Kitanokaori" (458B.u.) is lower than that of "Hokushin" (1115B.u.), and the average Ab (water absorption of farinograph) of "Kitanokaori" (66.4%) was higher than that of "Hokushin" (53.5%). The average flour protein content of "Kitanokaori" (11.4%) was higher than that of "Hokushin" (10.5%). The bread-making quality score of "Kitanokaori" (84.2) was higher than that of "Haruyutaka" (80.2) in a Flour Millers Association test. "Kitanokaori" is adaptable to all of the winter wheat producing areas of Hokkaido. |
| 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 185,
p. 1-29,
発行日 2006-03-01
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| 出版者 |
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出版者 |
独立行政法人 農業・生物系特定産業技術研究機構 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 |
10.24514/00001334 |
| 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_No185_01.pdf (829.6 kB)
