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이형운(Hyeong-Un Lee),이준설(Joon-Seol Lee),정미남(Mi-Nam Chung),양정욱(Jung-Wook Yang),남상식(Sik-Sang Nam),한선경(Seon-Kyeong Han),김재명(Jae-Myung Kim),안승현(Seung-Hyun Ahn),송연상(Yeon-Sang Song),황엄지(Eom-Ji Hwang),유경단(Gyeo 한국육종학회 2019 한국육종학회지 Vol.51 No.4
‘Hogammi’ was developed as a sweetpotato variety with β-carotene content and excellent palatability in 2015. It was derived by crossing ‘AB95007-2’, which has good shape and storage root yield, and ‘Annoimo’, which has light orange flesh and good palatability. ‘Hogammi’ had storage roots with long elliptical shape, red skin, and light orange flesh. The texture of the steamed storage root of ‘Hogammi’ was intermediate or slightly moist, and it was more tender than that of ‘Yulmi’. The soluble solid content of the steamed storage roots of ‘Hogammi’ was 29.7 °Brix, which was 10.8% higher than that of ‘Yulmi’. The palatability of the steamed storage roots of ‘Hogammi’ was better than that of ‘Yulmi’. The β-carotene content of the storage roots of ‘Hogammi’ was 9.8 mg/100 g dry weight. ‘Hogammi’ was moderately resistant to Fusarium wilt and root-knot nematode. In ‘Hogammi’, the number of marketable storage roots per plant and the average weight of marketable storage root were 3.4 and 133 g under culture in the normal season, respectively. The marketable storage root yield of ‘Hogammi’ was 24.1 MT/ha under culture in the normal season, which was 4% higher than that of ‘Yulmi’. The yield of marketable storage root over 50 g of ‘Hogammi’ was 14.5 MT/ha under culture in the early season, which was 39.8% lower than that under culture in the normal season. ‘Hogammi’ was more suitable for culture in the normal season (Registration No. 6466).
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이형운(Hyeong-Un Lee),이준설(Joon-Seol Lee),정미남(Mi-Nam Chung),양정욱(Jung-Wook Yang),남상식(Sik-Sang Nam),한선경(Seon-Kyeong Han),김재명(Jae-Myung Kim),안승현(Seung-Hyun Ahn),송연상(Yeon-Sang Song),황엄지(Eom-Ji Hwang),유경단(Gyeo 한국육종학회 2020 한국육종학회지 Vol.52 No.1
‘Danjami’ was developed in 2015 as a purple-fleshed sweetpotato variety with excellent palatability. It was derived from a cross between ‘Yeonjami’ with purple flesh and ‘Yeonhwangmi’ with good palatability. The storage roots of this variety are elliptical with purple skin, and light purple flesh. It is moderately resistant to fusarium wilt and resistant to root-knot nematode. The texture of the steamed storage root of ‘Danjami’ is slightly moist and more tender than that of ‘Sinjami’. Soluble solid content of steamed storage roots of ‘Danjami’ was 31.3 °Brix, which was 20.8% higher than that of ‘Sinjami’. The palatability of steamed storage roots of ‘Danjami’ was better than that of ‘Sinjami’. The anthocyanin content of storage roots of ‘Danjami’ was 55.1 mg/100g dry weight. Total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity did not differ from that of ‘Sinjami’. The number of marketable storage roots per plant and the average weight of marketable storage root was 2.8 and 136 g under the normal and late-season culture in ‘Danjami’, respectively. The marketable storage root yield of ‘Danjami’ was 21.5 MT/ha under the normal and late-season culture, which was 78.8% of that of ‘Sinjami’. The yield of marketable storage root over 50 g of ‘Danjami’ was 15.3 MT/ha under the early-season culture, which was 28.8% lower than that under the normal and late-season culture. ‘Danjami’ was more suitable for the normal and late-season culture than for the early-season culture (Registration No. 6465).
KCI
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