찰옥수수 립의 아밀로그램 분석과 식미 관련 특성과의 관계

• 영문명: Relationships of Amylogram Characteristics and Table Quality in Waxy Corn Kernel
• 발행기관: 한국작물학회
• 저자명: 이문섭(Moon-Sub Lee) 이경은(Kyeong-Eun Lee) 정상욱(San-Guk Jong) 이희봉(Hee-Bong Lee)
• 간행물 정보: 『한국작물학회지』제60권 제4호, 470~474쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.12.30

영문 초록

This study was carried out to compare botanical and amylogram characteristics including table quality in waxy corn kernel. The used materials in this experiment were producted and evulated at Corn Breeding Laboratory, Coll. of Agri. & Life Sci., in CNU. In botanical characteristics CNU H09-26 among used hybrids was highest in stem height as 228.5 cm, but that of CNU H09-30 was lowest. Ear height was highest in CNU H09-23 as 78.2 cm, but that of CNU H09-30 was lowest. Ear length among hybrids were also variable as 21.2 cm to 10.8 cm. in amylogram analysis CNU H09-23 hybrid was lowest in pasting temperature, while break down of this hybrid was highest These results appeared highly in table quality. Accordingly we thought that this hybrid will be adapted as a leading variety for edible waxy corn.

목차

재료 및 방법

결과 및 고찰

적요

키워드

amylogram corn hybrid botanical characteristics pasting