알러지 저감 밀 ‘오프리’의 질소 시비가 생육 특성 및 국수 적성에 미치는 영향

• 영문명: Effects of Nitrogen Fertilization on O-free, Korean Wheat Cultivar Reduced ω-5 gliadin, on Agronomic Traits and Noodle Properties
• 발행기관: 한국육종학회
• 저자명: 홍수민 박진희 이고은 윤영미 강천식 박철수
• 간행물 정보: 『한국육종학회지』Vol.55 No.2, 126~136쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2023.06.30

영문 초록

The objective of this study is to assess the impacts of additional N fertilization on agricultural traits, flour characteristics, andnoodle quality of O-free, a variety known for reduced allergy effects. With increasing fertilization rates, both culm length and spike lengthshowed an increase, accompanied by a rise in grain nitrogen removal due to higher protein content in the grains. The leaf area index (LAI)reached its peak during the booting stage, while the canopy LAI peaked at 21 days after flowering (21-DAF). Although LAI of plant washigher in the treatments with additional nitrogen (N1 and N2) compared to the control (N0), there was no significant difference observedin canopy LAI. Chlorophyll fluorescence values were highest at 21-DAF and lowest at 35-DAF, regardless of the fertilizer rate. The dryweight of leaves and stems was highest at 7-DAF in N0 and N1 treatments, but at 21-DAF in N2 treatment. During grain filling, the nitrogencontent decreased in leaves and stems, while it increased in the grains. With higher fertilization rates, there was an increase in the moisturecontent, flour color value, protein content, and sedimentation value of flour, whereas the particle size of flour decreased. Dough extensibility,mixing time, and protein strength showed an increase as the fertilizer rate increased, but dough stability decreased. The control exhibitedthe highest starch gel stability and aging, while N1 had the lowest starch swelling. Cooked noodles demonstrated increased brightness, thickness,and hardness with increasing fertilizer rate, but elasticity and viscosity showed no significant changes.

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O-free ω-5 gliadin nitrogen level agronomic traits noodles