@article{oai:repository.naro.go.jp:00002070,
 author = {中澤, 芳則 and NAKAZAWA, Yoshinori and 髙橋, 将一 and TAKAHASHI, Masakazu and 小松, 邦彦 and KOMATSU, Kunihiko and 松永, 亮一 and MATSUNAGA, Ryoichi and 羽鹿, 牧太 and HAJIKA, Makita and 酒井, 真次 and SAKAI, Shinji and 異儀田, 和典 and IGITA, Kazunori},
 journal = {九州沖縄農業研究センター報告, Bulletin of the NARO Kyushu Okinawa Agricultural Research Center},
 month = {Mar},
 note = {Kurodamaru was developed at the National Agricultural Research Center for Kyushu and Okinawa Region from 1989 and was registered as "Soybean Norin 128" in 2004. This variety was selected from the progeny derived from the cross "Sakagami 2" × "Shintanbaguro" "Kurodamaru" is a very late maturing variety with determinate growth, broad leaflets, and purple flowers, and tawny pubscene. Its pod is brown at maturity. The cultivar has a medium stem and exhibits resistance to lodging. The seeds are spherical flattened, black with black hila, and very large (48.4g/100 seed weight). "Kurodamaru" is resistant to soybean root necrosis and has medium resistance to soybean mosaic virus (SMV). The cultivar is susceptible to soybean cyst nematode (SCN) and arenaria nematode (Meloidogyne arenaria). The seed yield is a little higher than that of "Shintanbaguro" but lower than that of "Fukuyutaka". The seed appearance is superior to that of "Shintanbaguro". The seed protein content of "Kurodamaru" is lower than that of "Shintanbaguro" and "Fukuyutaka", and the seed oil content is equivalent to that of "Shintanbaguro" and is a little higher than that of "Fukuyutaka". Radical-scavenging activity of "Kurodamaru" is higher than that of "Shintanbaguro". "Kurodamaru" is suitable for "Nimame (boiled soybeans)," resulting in small losses for the manufacturer. "Kurodamaru" is suitable for cultivation in the Kyushu area., 「クロダマル」は, 九州沖縄農業研究センター (旧九州農業試験場) において, 暖地向けに初めて育成された黒ダイズ品種で, 2004年に「だいず農林128号」として農林登録された。「クロダマル」は「新丹波黒」と「坂上2号」の交配後代から得られた品種で, その成熟期は「フクユタカ」より遅く, 生態型は秋ダイズ型である。本品種は, 市場流通の多い丹波黒系統より粒大はやや小さいが極大粒に区分され, 子実の光沢が丹波黒や新丹波黒よりやや強く, 煮豆に加工した場合の外観品質が良好で製品歩留まりも高い。また, 蒸煮大豆および大豆煮汁の抗酸化活性が「新丹波黒」より高い。普及見込み地帯は九州地域であり, 地域特産の黒ダイズ品種として利用可能である。},
 pages = {11--30},
 title = {ダイズ新品種「クロダマル」の育成とその特性},
 volume = {48},
 year = {2007},
 yomi = {ナカザワ, ヨシノリ and タカハシ, マサカズ and コマツ, クニヒコ and マツナガ, リョウイチ and ハジカ, マキタ and サカイ, シンジ and イギタ, カズノリ}
}