Gui Valley: A High Yielding Potential and Good Processing Potato Cultivar

• 발행기관: 한국자원식물학회
• 저자명: Hak-Tae Lim Shambhu Prasad Dhital Don-Man Khu Kui-Hwa Li Seon-Phil Choi Chang-Won Kang Tae-Joo Kim Hwang-Sung Mo Won-Nam Hwang Woo-Jong Lee
• 간행물 정보: 『한국자원식물학회지』제22권 제6호, 483~488쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.12.31

영문 초록

The main objective of this breeding program is to develop high yielding, disease resistance and good processing potato cultivar. Gui Valley is a clonal selection resulting from a cross between ND2471-8 and Cona . It has medium plant height and light green foliage. Gui Valley has medium flowering habit and light pink flowers. Gui Valley is a medium maturing potato cultivar and tubers are smooth, yellow skin, light yellow flesh, long-oval tuber shape, distinct red eyes with medium depth and medium dormancy. It has high level of tuber uniformity and good keeping quality. Gui Valley demonstrates resistance to potato virus Y (PVY), soft rot, but moderately susceptible to late blight and common scab. It is also resistant to most of the internal and external physiological disorders particularly dehiscence, hollow heart and internal brown spot. The specific gravity of Gui Valley is significantly higher (1.097) than that of Shepody (1.078). Gui Valley has suitable for processing mainly French fries and chips. This cultivar has high level of tuber uniformity and capable of yielding 37.6 t·ha^-1, which is 18.2% higher than the control potato cultivar Shepody under optimum agronomical practices.

목차

INTRODUCTION

MATERIAL AND METHODS

RESULT AND DISCUSSION

LITERATURE CITED

키워드

Chips French fries physiological disorder potato specific gravity Solanum tuberosum