도복과 수발아에 강한 부분찰성 제빵용 밀(Triticum aestivum L.) “황금알”

• 영문명: A Wheat Cultivar, “Hwanggeumal” with Good Bread Quality, Partial Waxy and Tolerance to Lodging and Pre-Harvest Sprouting
• 발행기관: 한국육종학회
• 저자명: 김경민 김경훈 최창현 박진희 이고은 양선목 조철오 이명희 장기창 강천식
• 간행물 정보: 『한국육종학회지』Vol.55 No.3, 272~280쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2023.09.01

영문 초록

A new winter wheat (Triticum aestivum L.) cultivar “Hwanggeumal” was developed by the National Institute of Crop Science (NICS)Rular Development Administration (RDA) in 2019. Its heading date was April 20, and its maturity date was June 1, which was similar tothat of Jokyung. “Hwanggeumal” had a shorter culm length (75 cm) and spike length (7.1 cm). However, it had lower spikes per m2 ( 6 99)and 1,000-grain weight (44.2 g) than “Jokyung” (78 cm, 8.2 cm, 776, 46.6 g, respectively). “Hwanggeumal” displayed stronger winter hardinessthan “Jokyung”, and was susceptible to powdery mildew (PM) and fusarium head blight (FHB). The average grain yield in the advancedyield trial (AYT) was 6.20 MT/ha, which was 11% more than “Jokyung”. In the regional yield trial (RYT) it was 5.13 MT/ha in uplandand 4.77 MT/ha in paddy field, which were 16% and 13% less than “Jokyung”, respectively. “Hwanggeumal”s flour yield (71.4%) and flourlightness (91.82) was similar to that of “Jokyung”, while the protein content (14.0%), gluten content (10.3%), and SDS-sedimentation volume(60.3 ml) were higher than that of “Jokyung”. These results display that the “Hwanggeumal” dough strength of flour is stronger than “Jokyung”. High molecular weight gluten subunit (HMW-GS) composition is Glu-D1d (5+10), the granule-bound starch synthase (GBSS) compositionare Wx-A1a, Wx-B1b, and Wx-D1a, and the composition of puroindolines are Pina-D1a and Pinb-D1b (Registration No. 9173).

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키워드

Bread Hwanggeumal New Variety Wheat