다수성 점질 고구마 ‘보드레미’

이형운(Hyeong-Un Lee),남상식(Sang-Sik Nam),정미남(Mi-Nam Chung),김재명(Jae-Myung Kim),한선경(Seon-Kyeong Han),유경단(Gyeong-Dan Yu),양정욱(Jung-Wook Yang),강용구(Yong-Ku Kang),황엄지(Eom-Ji Hwang),이임빈(Im-been Lee),박진천 한국육종학회 2022 한국육종학회지 Vol.54 No.2

In 2019, ‘Bodeuremi’ was developed as a high-yielding sweetpotato variety with good palatability. It was derived from a cross between ‘MI2006-58-02’ with high yield and ‘Beniharuka’ (IT309504) with good palatability. The storage roots of ‘Bodeuremi’ have a red skin, light orange flesh, and an ovate shape. When steamed, ‘Bodeuremi’ storage roots exhibit a moist texture and are more tender than those of the check variety ‘Pungwonmi’. The sugar content of steamed ‘Bodeuremi’ storage roots was 33.4 mg/100 g dw, which was 6.0% higher than that of ‘Pungwonmi’. The marketable yield of ‘Bodeuremi’ storage roots was 30.3 MT/ha in the early season culture, which was 4.5% higher than that of ‘Pungwonmi’ with high yield in the early season culture. ‘Bodeuremi’ is resistant to root-knot nematode and moderately resistant to Fusarium wilt. ‘Bodeuremi’ is expected to contribute to increased income of sweetpotato growers as it has high cultivation stability and can be shipped at a time when the market price is high owing to its high yield in the early cultivation.

식용 고구마 품종 ‘호감미’

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).

식용 고구마 신품종 ‘풍원미’

이형운(Hyeong-Un Lee),이준설(Joon-Seol Lee),정미남(Mi-Nam Chung),한선경(Seon-Kyeong Han),김재명(Jae-Myung Kim),양정욱(Jung-Wook Yang),안승현(Seung-Hyun Ahn),남상식(Sang-Sik Nam),송연상(Yeon-Sang Song),문진영(Jin-Young Moon),최규환(Ky 한국육종학회 2017 한국육종학회지 Vol.49 No.4

‘Pungwonmi’, a new sweetpotato variety, was developed for table use by Bioenergy Crop Research Institute, National Institute of Crop Science (NICS), RDA in 2014. This variety was derived from the cross between ‘Benisatsuma’ and ‘Luby3074’ in 2006. The seedling and line selections were performed from 2007 to 2009, and preliminary and advanced yield trials were carried out from 2010 to 2011. The regional yield trials were conducted at five locations from 2012 to 2014, and it was named as ‘Pungwonmi’. This variety has cordate leaf shape, and its leaves, stems, nodes, and petioles are green. Storage root of ‘Pungwonmi’ has an elliptical shape, red skin, and light orange flesh. ‘Pungwonmi’ was moderately resistant to fusarium wilt, and resistant to root-knot nematode. Dry matter content was 31.2%, and texture of steamed storage root was intermediate. Total sugar content of raw and steamed storage roots of ‘Pungwonmi’ was higher than that of ‘Yulmi’. β-carotene content of ‘Pungwonmi’ was 9.1 mg/100g DW. Yield of marketable storage root over 50 g of ‘Pungwonmi’ was 24.3 MT/ha under the early season culture, which was 46% higher than that of ‘Yulmi’. The number of marketable storage roots per plant was 2.8 and the average weight of marketable storage root was 156 g under the optimal and late season culture. Marketable storage root yield of ‘Pungwonmi’ was 24.1 MT/ha under the optimum and late season culture, which was 26% higher than that of ‘Yulmi’. (Registration No. 6428).

식용 자색 고구마 품종 ‘단자미’

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).

식용 고구마 신품종 ‘다호미’

이형운(Hyeong-Un Lee),정미남(Mi-Nam Chung),이준설(Joon-Seol Lee),송연상(Yeon-Sang Song),한선경(Seon-Kyeong Han),김재명(Jae-Myung Kim),안승현(Seung-Hyun Ahn),남상식(Sang-Sik Nam),김학신(Hag-Sin Kim),서세정(Sae-Jung Suh),박광근(Kwang-G 한국육종학회 2015 한국육종학회지 Vol.47 No.3

‘Dahomi’, a new sweetpotato variety, was developed for table use by the sweetpotato breeding team of Bioenergy Crop Research Institute, National Institute of Crop Science (NICS), RDA in 2012. This variety was derived from the cross between ‘Muan4’ and ‘Jinhongmi’ in 2005. The seedling and line selections were performed from 2007 to 2008, preliminary and advanced yield trials were carried out from 2009 to 2010, and the regional yield trials was conducted at five locations from 2011 to 2012 and it was named as ‘Dahomi’. This variety has three or five lobes leaf, green leaf, stem, and petiole. Storage root of ‘Dahomi’ was elliptic, red skin, light orange flesh. This variety is resistant to fusarium wilt, but susceptible to root-knot nematode. Texture of steamed storage root was intermediate, and degree Brix of steamed storage root was 24.8 °Brix. The total sugar content of raw and steamed storage root was 9.7, 32.0/100 dry weight (g), respectively, which was higher than that of ‘Yulmi. Storage root yield of ‘Dahomi’ was 26.3 MT/ha under the early seasonal cultivation, which was 52% higher than that of ‘Yulmi’. Storage root yield of ‘Dahomi’ was 21.9 MT/ha under the optimum and late seasonal cultivation, which was 35% higher than that of ‘Yulmi’. The number of storage roots over 50 g per plant was 2.8 and the average weight of storage root was 138 g under the optimum and late seasonal cultivation.

식용 고구마 신품종 ‘건황미’

이형운(Hyeong-Un Lee),정미남(Mi-Nam Chung),이준설(Joon-Seol Lee),안승현(Seung-Hyun Ahn),김재명(Jae-Myung Kim),한선경(Seon-Kyeong Han),양정욱(Jung-Wook Yang),최규환(Kyu-Hwan Choi),최인후(In-Hu Choi),남상식(Sang-Sik Nam) 한국육종학회 2016 한국육종학회지 Vol.48 No.3

‘Geonhwangmi’, a new sweetpotato variety, was developed for table use by Bioenergy Crop Research Institute, National Institute of Crop Science (NICS), and RDA in 2013. This variety was derived from the cross between ‘Singeonmi’ and ‘Mokpo34’ in 2005. The seedling and line selections were performed from 2006 to 2008, preliminary and advanced yield trials were carried out from 2009 to 2010. The regional yield trials were conducted at five locations from 2011 to 2013, and it was named as ‘Geonhwangmi’. This variety has five-lobed leaf, and its leaves, stems, and petioles are green. Storage root of ‘Geonhwangmi’ has an elliptical shape, red skin, and light orange flesh. ‘Geonhwangmi’ was moderately resistant to fusarium wilt, and resistant to root-knot nematode. Dry matter content was 29.4%, and texture of steamed storage root was intermediate. Sucrose content of steamed storage root of ‘Geonhwangmi’ was higher than that of ‘Yulmi’, and steamed storage root palatability of ‘Geonhwangmi’ was better than that of ‘Yulmi’. β-carotene content of ‘Geonhwangmi’ was 3.4 mg/100g DW, which was 7.8% of ‘Juhwangmi’. Yield of marketable storage root over 50 g of ‘Geonhwangmi’ was 23.0 MT/ha under the early seasonal cultivation, which was 39% higher than that of ‘Yulmi’. The number of marketable storage roots per plant was 2.6 and the average weight of marketable storage root was 151 g under the optimal and late seasonal cultivation. Marketable storage root yield of ‘Geonhwangmi’ was 24.2 MT/ha under the optimum and late seasonal cultivation, which was 45% higher than that of ‘Yulmi’. (Registration No. 5853).

고구마(Ipomoea batatas (L.) Lam) 잎 분말을 첨가한 식빵의 품질 특성

한선경,강천식,김재명,양정욱,이형운,황엄지,송연상,이준설,남상식,이경보,Han, Seon-Kyeong,Kang, Chon-Sik,Kim, Jae-Myeong,Yang, Jung-Wook,Lee, Hyeong-Un,Hwang, Um-Ji,Song, Yeon-Sang,Lee, Joon-Seol,Nam, Sang-Sik,Lee, Kyeong-Bo 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.4

수확과정에서 버려지고 있는 고구마 잎을 이용한 기능성 식품소재로서 활용가능성을 검토하고자, 밀가루 중량 대비 고구마 잎 분말을 2, 3, 5, 7%의 비율로 첨가하여 식빵을 제조하고, 반죽 및 제빵 특성, 생리활성 및 기능성분 등을 조사하였다. 반죽의 수분흡수량은 7% 첨가 시 가장 높았고, 반죽시 간은 유의적인 차이를 보이지 않았으며, 반죽의 저항도는 2~3% 첨가할 때가 가장 안정적이었다. 식빵의 수분 함량은 첨가량이 증가하여도 큰 차이를 보이지 않았고, 식빵의 내부색은 첨가량이 증가할수록 L값과 a값은 감소하였으나, b값은 증가하였다. 식빵의 부피와 비용적 및 굽기 손실률은 첨가량이 증가할수록 감소하였으나, 항산화 활성과 총 폴리페놀, 루테인 및 베타카로틴 함량은 증가하였다. 관능평가의 결과, 고구마 잎 분말의 2~3% 첨가 시 맛과 색깔, 조직감, 입안에서의 씹힘성과 종합적인 기호도에서 가장 우수한 값을 얻었다. 이상의 결과에서 고구마 잎 분말의 2~3% 첨가 시, 제빵 적성과 기능성, 상품성이 우수한 식빵을 제조할 수 있었다. This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

생육시기별 차광 처리에 의한 고구마 생육 및 수량성 평가

박원,정미남,남상식,김태화,이형운,고산,이임빈,신운철,Park, Won,Chung, Mi Nam,Nam, Sang-Sik,Kim, Tae Hwa,Lee, Hyeong-Un,Goh, San,Lee, Im Been,Shin, Woon-Cheol 한국작물학회 2021 한국작물학회지 Vol.66 No.2

최근 기상이변으로 인한 일조부족이 문제되어 작물의 수량 감소 피해가 발생하고 있다. 본 연구는 생육시기에 따라 차광량을 달리하여 고구마의 생육양상 및 수량 감소 정도를 구명하고자 수행하였다. 1. 생육시기별 차광률은 55% 차광 처리시 약 51%, 그리고 75% 차광 처리시에는 약 65% 수준의 차광률을 보였다. 차광처리에 의한 광계 II 암적응 최대양자수율(Fv/Fm) 조사 결과는 호감미와 진율미 두 품종 모두 대조구와 55% 차광 시험구는 유의적인 차이를 보이지 않았고 75% 차광 시험구의 경우 대조구 보다 약간 높은 수치를 보였다. 2. 차광 처리 50일 경과 후 처리별 광합성에 이용되는 색소의 함량을 조사하였다. 호감미와 진율미 두 품종 모두 차광처리구의 엽록소 a와 b의 함량이 대조구에 비하여 유의적으로 증가하는 경향을 나타내었다. 특히 엽록소 b의 함량은 더 많은 비율로 증가 하였다. 호감미의 경우 대조구에 비하여 55%와 75% 차광처리구에서 각각 47%, 41% 증가하였고 진율미의 경우는 각각 39%, 34% 엽록소함량이 증가하였다. 3. 괴근형성기(정식 후 50일간)와 생육 중기(정식 후 50~90일 사이)에 차광처리 시 생육특성을 조사하였다. 지상부 및 지하부 건물중 역시 두 품종 모두 대조구에 비하여 차광 처리 시 감소하였다. 특히 괴근 형성기에 두 품종 모두 수량이 감소하였다. T/R율은 차광처리에 의하여 두 품종 모두 증가하는 경향을 나타내었다. 괴근형성기 및 비대기에 일조량이 부족할 경우 두 품종 모두 전반적으로 괴근 형성 및 비대가 억제되는 경향을 보였다. 4. 수확 후 수량 조사 결과 두 품종 모두 생육시기별 차광 처리에 따라 괴근 비대가 저조한 양상을 띠었으며, 특히 호감미가 수량감소폭이 진율미에 비해 상대적으로 크게 나타났다. 또한 차광처리가 높을수록 수확량도 크게 감소되었다. 괴근 형성기와 괴근 비대성기에 비하여 괴근 비대기에 두 품종 모두 수량 감소의 큰 영향을 받았다. This study was conducted to determine the degree of reduction in the yield of sweetpotato subjected to different shading treatments according to the growing season of the typical viscous sweetpotato 'Hogammi' and the powdery sweetpotato 'Jinyulmi'. Shading was provided using commercially available shading nets (55% and 75% shading level), and the treatments were applied at the following stages of storage root growth: SFS: the storage root formation stage (planting-50^th day), SSS: the storage root swelling stage (50-90^th day), and SAS: the storage root actively swelling Stage (90-120^th day). The growth characteristics according to shading treatments during each growth period, the number of tubers obtained at harvest, and sugar contents were investigated. For both assessed cultivars, there was no significant difference between the control group and the 55% shading treated group with respect to the maximum quantum yield (Fv/Fm) of photosystem II under different shading treatments, whereas the 75% shading group showed slightly higher values than the control group. In both cultivars, the contents of chlorophyll a and b tended to increase in plants subjected to shading treatments compared with the control plants, particularly that of chlorophyll b. Compared with the control group, the chlorophyll b content of 'Hogammi' subjected to 55% and 75% shading increased by 47% and 41%, respectively, whereas that of 'Jinyulmi' increased by 39% and 34%, respectively. We also detected reductions in the dry weights of the above- and belowground parts of the two varieties in response to shading compared with the control, with the reduction in the dry weight of belowground parts being significant. Furthermore, in both varieties, the T/R rate tended to increase in response to shading treatment. Owing to the lack of sunlight, both cultivars tended to suppress the formation and enlargement of tuber roots. Consequently, post-harvest yield analysis revealed that under shading treatments, both cultivars were characterized by poor tuber root growth according to growing season, with the yield of 'Hogammi' showing a greater reduction compared with that of 'Jinyulmi'. In addition, we found that the higher shading level also significantly reduced yields. Compared with the storage root formation and storage root actively swelling stages, shading treatments during the storage root swelling stage significantly affected yield reduction in both varieties.

고구마 품종별 품질 특성이 퓌레 점도에 미치는 영향

박민경(Min Kyeong Park),이형운(Hyeong-Un Lee),황영(Young Hwang),조용식(Yong Sik Cho),장현욱(Hyun Wook Jang) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.12

본 연구에서는 고구마 가공기술 개발에 활용될 수 있는 품종별 가공적성 파악의 기초자료를 제공하고자 고구마 품질 특성을 분석하고, 이 품질 특성이 퓌레 호화점도에 미치는 영향을 조사하였다. 먼저 일반성분 및 총 식이섬유 분석 결과 품종별로 유의적인 차이를 보였으며, 특히 총 식이섬유 함량에 따른 고구마의 영양학적 효과를 기대해볼 수 있을 것이다. 그리고 고구마가 가지고 있는 고유한 특성 중 현탁액의 유동성에 영향을 줄 수 있는 여러 가지 품질 요인을 분석한 결과, 총 고형분 함량, 입자 특성 및 팽윤력 등이 고구마 퓌레점도와 유의적인 상관관계를 가진 것으로 나타났다. 총 고형분 함량은 점도와 양의 상관관계를 나타내어 고농도, 고분자의 특징을 더 가진 품종일수록 제품의 점도가 더 높아질 것으로 보인다. 또한, 팽윤력은 점도와 음의 상관관계를 가졌는데, 전분이 풍부한 고구마는 전분의 팽윤력에 의한 물성변화와 제어가 고구마 활용 가공에 큰 영향을 미치므로 최종 제품의 유동 특성에 적합한 가공적성을 가진 품종을 선택하여 활용하는 것이 바람직해 보인다. 그리고 분말의 입자크기는 최고점도와 강하점도와 음의 상관관계를 가져 고구마 퓌레의 페이스팅 점도 특성에 영향을 미치는 것으로 사료된다. 결과적으로는 고구마 퓌레 점도 특성은 여러 가지 품질 특성이 상호 복합적으로 작용해 발생한 결과로 호화점도 특성만으로는 연관 지어 설명하기에 한계를 가짐을 알 수 있다. 그렇지만 이상의 연구 결과는 고구마 가공기술 개발 시, 초기 시료 선정 단계에서부터 제품의 원하는 물성에 가장 근접하고 최적화된 품종을 선정함으로써 가공공정에 필요한 물리화학적 처리를 최소화하여 비용절감 및 생산성 향상을 기대해볼 수 있는 기초 자료로 활용될 수 있을 것이다. This study was conducted to analyze the effect of the quality characteristics of various sweet potato cultivars on puree viscosity. This analysis could provide the foundational data for the processing properties of each cultivar for use in the development of sweet potato processing technology. The analyzed parameters were proximate composition, color value, water absorption index, water solubility index, particle size and distribution, swelling power, total solid content, total starch, the viscosity of the puree, and the correlation analysis between the quality characteristics and viscosity. Analysis of the results of proximate composition and color values showed significant variation by cultivars (P<0.05). Also, analysis of various parameters that affect the flow characteristics of suspensions based on the unique characteristics of each sweet potato cultivar revealed that the swelling power, and total solid content had a significant correlation with puree viscosity (P<0.05). The swelling power had a negative correlation with puree viscosity. In addition, the total solid content had a positive correlation with viscosity, so the cultivars with higher concentration and polymer characteristics showed a higher viscosity of the puree. The above results can be utilized for selecting the most suitable and optimal cultivar for the puree at the sample selection stage. The identified processing properties of the sweet potatoes can provide the foundational data to better understand and develop processing technology for various cultivars.

한국산 고구마 품종인 연미, 증미, 신천미, 신율미를 이용하여 제조한 고구마 소주의 향기성분의 특성

김명희(Myoung Hui Kim),Yoshitake Kazuya,Takamine Kazunori,이형운(Hyeong-un Lee),김원신(Won Sin Kim) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.1

Four varieties of the Korean sweet potato, Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi, were chosen to prepare the distilled koguma-soju (sweet potato-soju). The relationship between the flavor of the koguma-soju and the content of monoterpene alcohols (MTAs) was studied. The MTAs investigated here were linalool, nerol, geraniol, citronellol, and α-terpineol. The ranges of MTA concentrations in the koguma-soju made from the four sweet potato varieties were 14.0-16.6 μg/L for nerol, 24.8-34.7 μg/L for linalool, 32.8-38.5 μg/L for geraniol, 37.8-54.2 μg/L for citronellol, and 76.6-94.7 μg/L for α-terpineol. Geraniol, nerol, and linalool were found in lower concentrations, while α-terpineol was present in a higher concentration compared to their average content in the imo-shochu, a distilled Japanese sweet potato-soju. The concentrations of citronellol in the koguma-soju and imo-shochu were similar. The flavor evaluation tests revealed that the koguma-soju produced from the Yeonmi variety had a leafy vegetable or a grass-like, sharp flavor, whereas the Jeungmi-soju was characterized by a fruity or a sulfur-like sharp taste. Floral, vanilla-like, and mild flavors were predominant in the Shincheonmi-soju, while the Shinyeulmi-soju had either a fruity, citrus-like flavor or a rubber-like, rough taste. This study demonstrates that koguma-soju made from different sweet potato varieties have unique characteristic flavors.