@article{oai:repository.naro.go.jp:00002132,
 author = {片山, 健二 and KATAYAMA, Kenji and 熊谷, 亨 and KUMAGAI, Toru and 山川, 理 and YAMAKAWA, Osamu and 甲斐, 由美 and KAI, Yumi and 吉永, 優 and YOSHINAGA, Masaru and 石黒, 浩二 and ISHIGURO, Koji and 境, 哲文 and SAKAI, Tetsufumi and 中澤, 芳則 and NAKAZAWA, Yoshinori},
 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 = {Feb},
 note = {Tokimasari is a newly released cultivar for sweetpotato Shochu (Spirit), developed at the National Agricultural Research Center for Kyushu Okinawa Region. It was evaluated at prefectural agricultural experimental stations as breeding line "Kyushu No. 135" and was officially authorized by the Ministry of Agriculture, Forestry and Fisheries as "Sweetpotato Norin No. 63" in 2008. "Tokimasari" is the progeny from a cross between "Starch Queen" and "Konahomare" conducted at the Ibusuki Branch of the station in 1995. Both parents have a high starch content and high yield. Single-crossed seeds were sown in the Sweetpotato Breeding Laboratory nursery. Selection was based on field performance and starch content. "Tokimasari" exhibits slightly better sprouting ability and is a slightly prostrate plant type. The top leaves are light green. The mature leaves are green and cordate. The vine is slightly thick with a somewhat short internode length. Pigmentation of anthocyanin is absent in the veins and very pale in the vine nodes. The storage root is short and fusiform with light pink skin color and light yellowish-white flesh color. The yielding ability of "Tokimasari" is comparable to that of "Koganesengan". The dry matter content and starch content of "Tokimasari" are 1 to 4% higher than those of "Koganesengan". The starch yield of "Tokimasari" is higher than that of "Koganesengan". The alcohol yield of "Tokimasari" is higher than that of "Koganesengan" in brewing of Shochu. The Shochu made from "Tokimasari" has good body and sweetness, and is characterized by a rich aroma of steamed sweetpotato roots. "Tokimasari" is somewhat susceptible to black rot (Ceratocystis fimbriata), moderately resistant to root-lesion nematode (Pratylenchus coffeae), and somewhat resistant to root-knot nematode (Meloidogyne incognita). The storage ability of the storage roots is sufficient throughout winter., 焼酎原料用サツマイモ新品種「ときまさり」は, 既存品種「コガネセンガン」より, いもの貯蔵性, サツマイモネコブセンチュウ抵抗性が優れ, でん粉歩留が高い。焼酎を醸造する際の原料当たりのアルコール収得量は「コガネセンガン」より高くて醸造適性に優れ, 焼酎は甘味とコクがあり, いもの香りが強い特徴のある酒質を示す。},
 pages = {111--129},
 title = {サツマイモ新品種「ときまさり」の育成},
 volume = {50},
 year = {2009},
 yomi = {カタヤマ, ケンジ and クマガイ, トオル and ヤマカワ, オサム and カイ, ユミ and ヨシナガ, マサル and イシグロ, コウジ and サカイ, テツフミ and ナカザワ, ヨシノリ}
}