식용 고구마 품종 ‘소담미’

• 영문명: ‘Sodammi’, a Sweetpotato Variety for Table Use
• 발행기관: 한국육종학회
• 저자명: 이형운 정미남 고산 남상식 김재명 유경단 한선경 양정욱 노재환 이임빈 문진영 강영식 조수현 이재웅 최규환
• 간행물 정보: 『한국육종학회지』Vol.55 No.1, 54~62쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2023.03.30

영문 초록

In 2020, ‘Sodammi’ was developed as a sweetpotato with a slightly moist texture, excellent palatability, and appearance. It wasderived from a cross between ‘Hogammi’ (IT327288), which has a slightly moist texture and excellent palatability, and ‘Kyushu No. 121’(IT309496), which has a yellow flesh and good appearance. The storage roots of ‘Sodammi’ have a purple-red skin, yellow flesh, and anovate shape. ‘Sodammi’ storage roots exhibit a slightly moist texture and are more tender than those of the check variety ‘Jinhongmi’. Thesweetness of steamed storage roots of ‘Sodammi’ was 19.1, which was 24.8% higher than that of ‘Jinhongmi’. Palatability of steamed storageof ‘Sodammi’ was better than that of ‘Jinhongmi’. The marketable storage root yield of ‘Sodammi’ was 19.6 MT/ha during the normal seasonculture. ‘Sodammi’ is moderately resistant to Fusarium wilt and root-knot nematodes. ‘Sodammi’ had very good storability, as there was almostno decay rate and no internal cavitation during long-term storage. Cultivation of the ‘Sodammi’ variety is expected to expand considerably,as it has characteristics favored by consumers, farmers, and distributors due to its excellent palatability, appearance, and storability (RegistrationNo. 8789).

목차

서 언

재료 및 방법

결과 및 고찰

적 요

사 사

REFERENCES

키워드

sweetpotato breeding variety Sodammi