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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.
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.
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).
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).
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).
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).