식용 고구마 품종 ‘진율미’

• 영문명: ‘Jinyulmi’, a Sweetpotato Variety for Table Use
• 발행기관: 한국육종학회
• 저자명: 이형운(Hyeong-Un Lee) 이준설(Joon-Seol Lee) 정미남(Mi-Nam Chung) 남상식(Sang-Sik Nam) 양정욱(Jung-Wook Yang) 김재명(Jae-Myung Kim) 안승현(Seung-Hyun Ahn) 송연상(Yeon-Sang Song) 한선경(Seon-Kyeong Han) 황엄지(Eom-Ji Hwang) 유경단(Gyeong-DanYu) 고산(San Goh) 이승용(Seung-YongLee) 이임빈(Im-been Lee) 문진영(Jin-YoungMoon) 최규환(Kyu-HwanChoi) 황세구(Se-GuHwang) 이안수(An-SooLee) 강영식(Young-SikKang)
• 간행물 정보: 『한국육종학회지』Vol.52 No.3, 263~271쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2020.09.30

영문 초록

In 2016, ‘Jinyulmi’ was developed as a sweetpotato variety with good palatability and high marketable storage root yield. It was derived from a cross between ‘Sinchunmi’ and ‘Jeonmi’. ‘Sinchunmi’ is small, with an average storage root weight of 141 g and an average number of marketable storage roots of 3.4. ‘Jeonmi’ has a high storage root yield of 26.2 MT/ha and intermediate steamed storage root texture. The storage roots of ‘Jinyulmi’ are elliptical and have red skin and yellow flesh. ‘Jinyulmi’ is resistant to Fusarium wilt and moderately resistant to root-knot nematode. The steamed storage root texture of ‘Jinyulmi’ is intermediate and more tender than that of check variety ‘Yulmi’. The sweetness of ‘Jinyulmi’ steamed storage roots was 13.1, which was 12.9% higher than that of ‘Yulmi’. ‘Jinyulmi’ steamed storage roots are also more palatable than those of ‘Yulmi’. The marketable storage roots yield of ‘Jinyulmi’ was 24.2 MT/ha in the early season culture, which was 26.0% higher than that of ‘Yulmi’. Its average marketable storage root weight was 137 g in the normal season culture, which was lower than that of ‘Yulmi’, but the number of marketable storage roots per plant was 3.6, which was higher than that of ‘Yulmi’. The marketable storage root yield of ‘Jinyulmi’ was 28.6 MT/ha in the normal season culture, which was 19.7% higher than that of ‘Yulmi’. ‘Jinyulmi’ is, therefore, suitable for both early and normal season cultures (Registration No. 7053).

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키워드

Sweetpotato Breeding Variety Jinyulmi Table use