향기가 있는 흑색찹쌀 신품종 ‘청풍흑향찰’

• 영문명: A New Aromatic, Black Pericarp and Glutinous Rice Variety ‘Cheongpungheukhyangchal’
• 발행기관: 한국육종학회
• 저자명: 김은정(Eun-Jeong Kim) 이상영(Sang-Yeong Lee) 박재성(Jae-Seong Park) 이채영(Che-Yong Lee) 이윤상(Yun- Sang Lee) 이정관(Joung-Kwan Lee) 홍성택(Seong-Taek Hong) 지재준(Jae-Jun Ji)
• 간행물 정보: 『한국육종학회지』Vol.48 No.3, 362~366쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.09.30

영문 초록

Cheongpungheukhyangchal New aromatic, black pericarp and glutinous rice variety was developed by the rice breeding team of Chungbuk Agricultural Research and Extension Services, in 2012. This cultivar was derived from a cross between Shindongjin as a grain quality source and Heugseonchal as a black glutinous and aromatic source. The donor parent, Sindongjin has been backcrossed one time with recurrent parent Heugseonchal and selected by the pedigree breeding method, until F6 generation. As a result, a promising line, CBR11-2-4-3, was advanced and designated as the name of ‘CBR L3’ in 2009. The maturity period of this cultivar took approximately 168 days from seedling to heading. This cultivar has about 15 tillers per hill and 115 spikelet numbers per panicle. Ripening ratio is about 76.5% and 1000 grain weight is 27.2 g in brown rice. Milled rice of Cheongpungheukhyangchal has trait of glutinous and aromatic endosperm. It has higher anthocyanin content compared to that of black pigmented check cultivar ‘Heugseonchal’. The yield performance of brown rice was 5.39 MT/ha in local adaptability test for three years. ‘Cheongpungheukhyangchal’ is adaptable to central plain and southern mid-mountainous area of Korea.

목차

1. 서언

2. 재료 및 방법

3. 결과 및 고찰

4. 적요

키워드

Rice Cheongpungheukhyangchal Black pericarp Glutinous Aromatic