@article{oai:repository.naro.go.jp:00001369,
 author = {田引, 正 and TABIKI, Tadashi and 高田, 兼則 and TAKATA, Kanenori and 西尾, 善太 and NISHIO, ZENTA and 桑原, 達雄 and KUWABARA, Tatsuo and 尾関, 幸男 and OZEKI, Sachio and 田端, 聖司 and TABATA, Seiji and 入来, 規雄 and IRIKI, Norio and 山内, 宏昭 and YAMAUCHI, Hiroaki and 一ノ瀬, 靖則 and ICHINOSE, Yasunori},
 journal = {北海道農業研究センター研究報告, Research BUlletin of the NARO Hokkaido Agricultural Research Center},
 month = {Mar},
 note = {"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.},
 pages = {1--29},
 title = {小麦新品種「キタノカオリ」の育成},
 volume = {185},
 year = {2006},
 yomi = {タビキ, タダシ and タカタ, カネノリ and ニシオ, ゼンタ and クワバラ, タツオ and オゼキ, サチオ and タバタ, セイジ and イリキ, ノリオ and ヤマウチ, ヒロアキ and イチノセ, ヤスノリ}
}