A New White Wheat Cultivar, “Younbaek” for Noodle Making

• 발행기관: 한국육종학회
• 저자명: Moon Seok Kang Jong Jin Hwang Choon Ki Lee Jung Hyun Nam Hyong Ho Park Chul Soo Park Jae Hwan Seo Yang Gil Kim Mi Ja Lee Chong Chul Park Jae Seong Choi Seong Gu Lee Sung Ju Kang Jae Chul Kim Hwa Young Heo Kwang Geun Park Si Joo Kim Tae Il Park Ouk Kyu Han Jung Gon Kim Kwang Yong Jung Sung Hee Lee
• 간행물 정보: 『한국육종학회지』Vol.38 No.2, 141~142쪽, 전체 2쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2006.04.30

영문 초록

“Younbaek”, a new noodle making wheat cultivar, was developed from the cross between “Keumkang” with white grain color and “Tapdongmil” by the Honam Agricultural Research Institute(HARI), National Institute of Crop Science (NICS), RDA, Korea in 2005. Among the crosses made in 1996, a promising line, SW96057-YB-25, showed good characteristics in grain yield and some other traits in the yield trials tested in Suwon in 2001 and 2002, and was designated as Suwon 300. Suwon 300 showed good performances in yield, maturing time, and noodle making properties in the Regional Yield Trials at five locations for three years (2003-2005), and was released as the name of “Younbaek”. It belongs to the growth habit of III, and has green leaf, spindle spike, and medium size of grain with white color. Its heading date was April 28 in upland and April 23 in paddy field conditions, which were three days earlier than those of the check cultivar Urimil, respectively. The maturing date was June 7 in upland and June 4 in paddy field, two days earlier than those of Urimil, respectively. The new cultivar, “Younbaek”, showed 77 cm of culm length and 7.5 cm of spike length. It showed 801 in the number of spikes per m₂, 34 of grain number per spike, 38.9 g of 1000 grain weight, and 782 g of test weight, respectively. “Younbaek” also showed less tolerance to wet and resistance to pre-sprouting, but better tolerance to lodging than those of the check cultivar, Urimil. Its average grain yield in the regional yield trial was 5.67 MT/ha in upland and 5.87MT/ha in paddy field, which were 1% and 5% lower than those of the check cultivar, Urimil, respectively. Meanwhile, Younbaek showed good noodle making properties, such as higher milling rate, milling score, protein content, and more sedimentation volume than those of Urimil, respectively. But it showed lower value in maximum viscosity and breakdown of flour. In the Alveogram, tenacity and elasticity of Younbaek were higher than those of Urimil, and noodle volume was almost the same as Urimil. This cultivar is suitable for the area above the average daily minimum temperature of −10℃ at January in the Korean peninsula.

키워드

Wheat Younbaek white grain soft wheat noodle making good quality