백립계 대립 붉은곰팡이병 중도저항성 제빵용 밀(Triticum aestivum L.) ‘백강’

• 영문명: A Wheat Cultivar ‘Baekkang’ with Good Bread Quality, White Grain Wheat, Large Kernel and Moderate Resistance to Fusarium Head Blight
• 발행기관: 한국육종학회
• 저자명: 김경민(Kyeong-Min Kim) 김경훈(Kyeong-Hoon Kim) 최창현(Chang-Hyun Choi) 정한용(Han Young Jeong) 박진희(Jinhee Park) 양선목(Sun-Mok Yang) 손지영(Jiyoung Shon) 박태일(Tae-Il Park) 강천식(Chon-Sik Kang)
• 간행물 정보: 『한국육종학회지』Vol.53 No.2, 145~153쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2021.06.30

영문 초록

A new winter wheat (Triticum aestivum L.) cultivar ‘Baekkang’ was developed by the National Institute of Crop Science (NICS)and Rular Development Administration (RDA) in 2015. Its heading date was April 23, and its maturity date was June 3, similar to that of‘Keumkang’. ‘Baekkang’ had a shorter culm length (75 cm), longer spike length (8.0 cm), more spikes per m2(703), and more 1,000-grainweight (47.5 g) than those of ‘Keumkang’, which were 76 cm, 7.6 cm, 631, 46.4 g, respectively. ‘Baekkang’ was not a winter hardy cropand is susceptible to powdery mildew. However, it has moderate resistance to fusarium head blight. The average grain yield in the advancedyield trial was 5.5 MT/ha, 20% more than ‘Keumkang’. In the regional yield trial, this average yield was 5.1 MT/ha upland and 5.2 MT/hain the paddy field, which were 10% and 18% more than that of ‘Keumkang’, respectively. Baekkang’s flour yield (71.2%) and flour lightness(92.40) showed similarities to those of ‘Jokyung’. ‘Baekkang’ also showed a higher protein content (12.4%), gluten content (10.1%), andSDS-sedimentation volume (60.0 ml). These results showed that the ‘Baekkang’ flour’s dough strength was greater than that of ‘Jokyung’. Baekkang’shigh molecular weight gluten subunits composition was Glu-D1 (5+10), granule-bound starch synthase composition was Wx-A1 (a), Wx-B1(a), and Wx-D1 (a), and puroindoline composition was Pina-D1(a) and Pinb-D1(b) (Registration No. 6966).

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Baekkang New Variety Strong dough Wheat