식용 고구마 품종 ‘호감미’

• 영문명: ‘Hogammi’, a Sweetpotato Variety for Table Use
• 발행기관: 한국육종학회
• 저자명: 이형운(Hyeong-Un Lee) 이준설(Joon-Seol Lee) 정미남(Mi-Nam Chung) 양정욱(Jung-Wook Yang) 남상식(Sik-Sang Nam) 한선경(Seon-Kyeong Han) 김재명(Jae-Myung Kim) 안승현(Seung-Hyun Ahn) 송연상(Yeon-Sang Song) 황엄지(Eom-Ji Hwang) 유경단(Gyeong-Dan Yu) 고산(San Goh) 문진영(Jin-Young Moon) 최규환(Kyu-Hwan Choi) 황세구(Se-Gu Hwang) 이안수(An-Soo Lee) 강영식(Young-Sik Kang) 이경보(Kyeong-Bo Lee)
• 간행물 정보: 『한국육종학회지』Vol.51 No.4, 529~536쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2019.11.30

영문 초록

‘Hogammi’ was developed as a sweetpotato variety with β-carotene content and excellent palatability in 2015. It was derived by crossing ‘AB95007-2’, which has good shape and storage root yield, and ‘Annoimo’, which has light orange flesh and good palatability. ‘Hogammi’ had storage roots with long elliptical shape, red skin, and light orange flesh. The texture of the steamed storage root of ‘Hogammi’ was intermediate or slightly moist, and it was more tender than that of ‘Yulmi’. The soluble solid content of the steamed storage roots of ‘Hogammi’ was 29.7 °Brix, which was 10.8% higher than that of ‘Yulmi’. The palatability of the steamed storage roots of ‘Hogammi’ was better than that of ‘Yulmi’. The β-carotene content of the storage roots of ‘Hogammi’ was 9.8 mg/100 g dry weight. ‘Hogammi’ was moderately resistant to Fusarium wilt and root-knot nematode. In ‘Hogammi’, the number of marketable storage roots per plant and the average weight of marketable storage root were 3.4 and 133 g under culture in the normal season, respectively. The marketable storage root yield of ‘Hogammi’ was 24.1 MT/ha under culture in the normal season, which was 4% higher than that of ‘Yulmi’. The yield of marketable storage root over 50 g of ‘Hogammi’ was 14.5 MT/ha under culture in the early season, which was 39.8% lower than that under culture in the normal season. ‘Hogammi’ was more suitable for culture in the normal season (Registration No. 6466).

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키워드

Sweetpotato Breeding β-carotene Hogammi Table use