@article{oai:repository.naro.go.jp:00001810,
 author = {杉浦, 誠 and SUGIURA, Makoto and 中西, 建夫 and NAKANISHI, Tateo and 藤野, 雅丈 and FUJINO, Masatake and 石川, 浩一 and ISHIKAWA, Koichi},
 journal = {近畿中国四国農業研究センター研究報告, BULLETIN of THE NATIONAL AGRICULTURAL RESEARCH CENTER for WESTERN REGION},
 month = {Mar},
 note = {A new yacon cultivar, 'Andesu no otome', was released at Western Region Agricultural Research Center in 2011. We selected 'Andesu no otome' from lines made by a crossing on 2000 between '97C5-56' and 'SY11'. The line '97C5-56' was selected from a crossing on 1997 between 'SY107' and 'Sarada otome'. The line 'SY11' is a clone of the line introduced via New Zealand from Peru in 1984. The line 'SY107' was introduced to Japan from International Potato Center in 1992. 'Sarada otome' was the first breading variety of yacon in Japan. The main characteristics of 'Andesu no otome' are as follows ; 1. The plant type and the leaf color of 'Andesu no otome' are intermediate and dark green, respectively. The length of stem, the number of stems and the yield of the top of 'Andesu no otome' are superior to those of 'Sarada otome' and 'SY11'. 2. The number of the tuberous roots and yielding ability of the tuberous root of 'Andesu no otome'are higher than those of 'Sarada otome' and 'SY11'. 3. The shape of the tuberous root of 'Andesu no otome' is fusiform and smooth. The epidermis color and the flesh color of the tuberous root of 'Andesu no otome' are magenta and pale orange-yellow, respectively. 4. Occurrence of cracked tuberous roots of 'Andesu no otome' is lower than that of 'Sarada otome' and 'SY11'. 5. Brix and evaluation value of eating quality test of 'Andesu no otome' are equal to those of 'Sarada otome'. Content of fructoligosaccharides in the tuberous root of 'Andesu no otome' are higher than that of 'SY11'.},
 pages = {59--69},
 title = {ヤーコンの新品種「アンデスの乙女」の育成},
 volume = {13},
 year = {2014},
 yomi = {スギウラ, マコト and ナカニシ, タテオ and フジノ, マサタケ and イシカワ, コウイチ}
}