@article{oai:repository.naro.go.jp:00001834,
 author = {TAKADA, Yoshitake and 高田, 吉丈 and 猿田, 正恭 and SARUTA, Masayasu and 岡部, 昭典 and OKABE, Akinori and 菊池, 彰夫 and KIKUCHI, Akio and 小野, 貞芳 and ONO, Sadayoshi},
 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 soybean [Glycine max (L.) Merr.] cultivar "Koganesayaka" was developed at NARO Western Region Agricultural Research Center in 2014. In order to develop a cultivar lacking three lipoxygenase isozymes (L-1, L-2, L-3) for temperate regions, plants were selected from a cross between "L-star" and "Sachiyutaka". The date of maturity of "Koganesayaka" is almost same that of "Sachiyutaka" at Zentsuji, Kagawa (Latitude 34° 13' 37" N, Longitude 133° 46' 39" E). The cultivar was classified into group IV based on the date of maturity. "Koganesayaka" has purple flowers, gray pubescence, pointed ovate leaflets and light brown pods at maturity. It shows a determinate growth type. "Koganesayaka" has a medium plant height. There is little occurrence of delayed leaf senescence. Yields of "Koganesayaka" are higher than that of "Sachiyutaka". The seed characteristics of "Koganesayaka" are yellowish white in ground color of seed coat, yellow in hilum color, large size seed and lacking three lipoxygenase isozymes. It is suitable for processing soy milk and tofu made from "Koganesayaka", because of reducing a beany flavor by lipoxygenase isozymes deletion. Also, it is suitable for soy sauce and miso (soybean paste) production. Kinki, Chugoku and Shikoku district are compatible with cultivation of "Koganesayaka".},
 pages = {51--64},
 title = {温暖地向けリポキシゲナーゼ全欠のダイズ新品種「こがねさやか」の育成とその特性},
 volume = {14},
 year = {2015},
 yomi = {タカダ, ヨシタケ and サルタ, マサヤス and オカベ, アキノリ and キクチ, アキオ and オノ, サダヨシ}
}