{"created":"2023-05-15T13:36:36.696302+00:00","id":27,"links":{},"metadata":{"_buckets":{"deposit":"109962f1-7f11-4a1a-9ad0-4daa370978d8"},"_deposit":{"created_by":11,"id":"27","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"27"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00000027","sets":["87:614:38","87:614:615:11:25"]},"author_link":["111","109","110","26","112"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"17","bibliographicPageEnd":"30","bibliographicPageStart":"13","bibliographic_titles":[{"bibliographic_title":"農研機構研究報告　西日本農業研究センター"},{"bibliographic_title":"Bulletin of the NARO, Agricultural Research for Western Region","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"「せときらら」は，近畿中国四国農業研究センター（現：西日本農業研究センター）において，日本めん用小麦「ふくほのか」に，製パン性を改善するPinb-D1c，Glu-D1d，Glu-B3h の３遺伝子を導入し，DNAマーカーと戻し交配によって選抜・育成した 小麦品種である．2012 年 11 月に品種登録出願し，2014年５月２日に品種登録された（登録番号第\n23408 号）．播性の程度はIの春播型で，出穂期は「ふくほのか」より１日早く，成熟期は１日遅い“やや早”で，穂発芽性は“難”，赤かび病抵抗性は“中”で「ふくほのか」や「農林61号」と同程度である．縞萎縮病抵抗性は“中”で「ふくほのか」と同程度で「農林61 号」より強い．うどんこ病抵抗性は“弱”，赤さび病抵抗性は“強”で，いずれも「ふくほのか」と同程度である．収量性は“多”で「ふくほのか」と同程度で「農林61号」よりやや多い．粒の硬軟は“硬”の硬質小麦である．製粉歩留は“やや高”，ミリングスコアは“高”で「ふくほのか」と同程度であり，「農林61号」より優れる．蛋白質含有率は「ふくほのか」や「農林61号」と同程度である．吸水率とバロリメーターバリュウは日本めん用小麦の「ふくほのか」や「農林61号」より高く，パン用小麦の「ニシノカオリ」と同程度である．アミロース含量は“やや少”のやや低アミロース品種である．製パン性の評価は，小麦粉の蛋白質含有率が低い場合は，「ニシノカオリ」よりやや優れる程度であったが，蛋白質含有率が11.5 ％と高い場合は，輸入小麦銘柄の1CWに近い評価であった．\n「せときらら」の栽培適地は温暖地・暖地の低地で，2013 年に山口県で奨励品種に採用された．栽培にあたっては，多収のため蛋白質が低くなりがちなので，パン・中華めん用の品質ランク区分のタンパク基準値に適合するように実肥を施用する必要がある．\n","subitem_description_type":"Abstract"},{"subitem_description":"A new hard wheat cultivar‘Setokirara’was developed by Western Region Agricultural Research Center and registered in 2014. It was bred using a back cross method. A soft wheat cultivar ‘Fukuhonoka’which shows good white salted noodle quality and high yield was used as a recurrent parent. Three genes, Pinb-D1c resulting in hard grain texture, Glu-D1d increasing gluten strength and Glu-B3h increasing gluten extensibility, were introduced by backcrossing eight times using DNA markers.\nAgronomic characters of‘Setokirara’are similar to those of‘Fukuhonoka’which shows early maturity, resistance to pre-harvest sprouting and scab, and high yield. The date of maturing of ‘Setokirara’is two days earlier than that of‘Norin 61’. The mean grain yield of‘Setokirara’is 10% higher than that of‘Norin 61’and 40% higher than that of‘Nishinokaori’. The protein contents of grain and flour tend to be lower than those of‘Nishinokaori’due to the high grain yield. Using flour with high protein content, the bread making quality of‘Setokirara’is comparable to that of No.1 Canada Western Red Spring. It should be noted that the cultivation of‘Setokirara’needs a top dress application of nitrogen fertilizer around flowering time to increase the grain protein content.\n‘Setokirara’is well adapted to lowland areas of western Japan. It was released and became a recommended cultivar in Yamaguchi prefecture in 2013.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00000018","subitem_identifier_reg_type":"JaLC"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-809X","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高田, 兼則"},{"creatorName":"タカタ, カネノリ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKATA, Kanenori","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"谷中, 美貴子"},{"creatorName":"ヤナカ, ミキコ","creatorNameLang":"ja-Kana"},{"creatorName":"YANAKA, Mikiko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"石川, 直幸"},{"creatorName":"イシカワ, ナオユキ","creatorNameLang":"ja-Kana"},{"creatorName":"ISHIKAWA, Naoyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"池田, 達哉"},{"creatorName":"イケダ, タツヤ","creatorNameLang":"ja-Kana"},{"creatorName":"IKEDA, Tatsuya","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"FUNATSUKI, Wakako","creatorNameLang":"en"},{"creatorName":"船附, 稚子","creatorNameLang":"ja"},{"creatorName":"フナツキ, ワカコ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-08-17"}],"displaytype":"detail","filename":"warc_report17-3p.pdf","filesize":[{"value":"7.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"warc_report17-3p.pdf ","url":"https://repository.naro.go.jp/record/27/files/warc_report17-3p.pdf"},"version_id":"bbc7c838-812c-417b-ae0e-bdbec1d6f941"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小麦","subitem_subject_scheme":"Other"},{"subitem_subject":"品種","subitem_subject_scheme":"Other"},{"subitem_subject":"製パン性","subitem_subject_scheme":"Other"},{"subitem_subject":"多収","subitem_subject_scheme":"Other"},{"subitem_subject":"DNA マーカー","subitem_subject_scheme":"Other"},{"subitem_subject":"戻し交配","subitem_subject_scheme":"Other"},{"subitem_subject":"hard wheat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bread-making quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"DNA-marker","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"high yield","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"製パン性に優れ多収の硬質小麦新品種「せときらら」の育成","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"製パン性に優れ多収の硬質小麦新品種「せときらら」の育成"},{"subitem_title":"New Hard Wheat Cultivar‘Setokirara’with Good Bread-making Quality","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["25","38"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-08-17"},"publish_date":"2017-08-17","publish_status":"0","recid":"27","relation_version_is_last":true,"title":["製パン性に優れ多収の硬質小麦新品種「せときらら」の育成"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-07-20T02:17:12.228623+00:00"}