다수성 점질 고구마 ‘보드레미’

이형운,남상식,정미남,김재명,한선경,유경단,양정욱,강용구,황엄지,이임빈,박진천,노재환,문진영,최규환,강영식 한국육종학회 2022 한국육종학회지 Vol.54 No.1

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.

덩굴쪼김병 저항성 고구마 품종 ‘예스미’

이형운,정미남,이준설,안승현,김재명,한선경,양정욱,송연상,신현만,문진영,최규환,임상현,최인후 한국육종학회 2018 한국육종학회지 Vol.50 No.2

‘Yeseumi’, a new sweetpotato variety resistant to fusarium wilt, was developed for table use by Bioenergy Crop Research Institute, National Institute of Crop Science (NICS), Rural Development Administration (RDA) in 2013. ‘Yeseumi’ was derived from the cross between ‘Mokpo34’ and ‘Singeonmi’ resistant to fusarium wilt in 2005. The seedling and line selections were conducted from 2006 to 2008. Preliminary and advanced yield trials were carried out from 2009 to 2010. The regional yield trials were performed at five locations from 2011 to 2013. ‘Yeseumi’ has three-lobed leaf, and its leaves, stems, petioles, and nodes are green. Storage root of ‘Yeseumi’ has an elliptical shape, red skin, and light orange flesh. ‘Yeseumi’ was highly resistant to fusarium wilt and susceptible to root-knot nematode. Dry matter content was 25.4%, and texture of steamed storage root was intermediate. Total sugar contents of raw and steamed storage root of ‘Yeseumi’ were higher than those of ‘Yulmi’. β-carotene content of ‘Yeseumi’ was 15.7 mg/100 g DW. Yield of marketable storage root over 50 g of ‘Yeseumi’ was 32.5 MT/ha under the early season culture, which was 97% 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 143 g under the normal and late season culture. Marketable storage root yield of ‘Yeseumi’ was 23.9 MT/ha under the normal and late season culture, which was 42% higher than that of ‘Yulmi’. (Registration No. 5848).

식용 고구마 품종 ‘진율미’

이형운,이준설,정미남,남상식,양정욱,김재명,안승현,송연상,한선경,황엄지,유경단,고산,이승용,이임빈,문진영,최규환,황세구,이안수,강영식 한국육종학회 2020 한국육종학회지 Vol.52 No.3

In 2016, ‘Jinyulmi’ was developed as a sweetpotato variety with good palatability and high marketable storage root yield. It was derived from a cross between ‘Sinchunmi’ and ‘Jeonmi’. ‘Sinchunmi’ is small, with an average storage root weight of 141 g and an average number of marketable storage roots of 3.4. ‘Jeonmi’ has a high storage root yield of 26.2 MT/ha and intermediate steamed storage root texture. The storage roots of ‘Jinyulmi’ are elliptical and have red skin and yellow flesh. ‘Jinyulmi’ is resistant to Fusarium wilt and moderately resistant to root-knot nematode. The steamed storage root texture of ‘Jinyulmi’ is intermediate and more tender than that of check variety ‘Yulmi’. The sweetness of ‘Jinyulmi’ steamed storage roots was 13.1, which was 12.9% higher than that of ‘Yulmi’. ‘Jinyulmi’ steamed storage roots are also more palatable than those of ‘Yulmi’. The marketable storage roots yield of ‘Jinyulmi’ was 24.2 MT/ha in the early season culture, which was 26.0% higher than that of ‘Yulmi’. Its average marketable storage root weight was 137 g in the normal season culture, which was lower than that of ‘Yulmi’, but the number of marketable storage roots per plant was 3.6, which was higher than that of ‘Yulmi’. The marketable storage root yield of ‘Jinyulmi’ was 28.6 MT/ha in the normal season culture, which was 19.7% higher than that of ‘Yulmi’. ‘Jinyulmi’ is, therefore, suitable for both early and normal season cultures (Registration No. 7053).

[PE-0082] 잎 및 잎자루 채소용 고구마 품종 ‘통채루’

이형운,유경단,고산,정미남,김재명,한선경,남상식,노재환,이임빈,문진영,강영식,조수현,이재웅,최규환,조영민,김태화,신운철 한국육종학회 2022 한국육종학회 공동학술발표집 Vol.2022 No.-

기관절개술 135례에 관한 임상통계적 고찰

이형운,김은우,안경성,김선곤 대한이비인후과학회 1976 대한이비인후과학회지 두경부외과학 Vol.19 No.1

고구마 연작지에서 심토파쇄에 따른 고구마 생육 및 수량성 변화

이형운,정미남,한선경,안승현,이준설,양정욱,송연상,김재명,남상식,최인후 한국작물학회 2015 한국작물학회지 Vol.60 No.1

Storage root yield of sweetpotato was decreasing owing to continuous sweetpotato cropping, debasement of soil physical properties, increasing incidence of pest and disease. This study was conducted to evaluate the changes in physicochemical properties of the soil owing to subsoiling (subsoiling to 50 cm depth), and the effect on growth and yield of sweetpotato. The subsoiling treatments included subsoiling treated every year for two years, subsoiling in the first year, and no subsoiling control. The soil physical properties measured were bulk density, hardness, porosity, three phase. Bulk density, porosity, soild (%) of three phase were improved by subsoiling in topsoil and subsoil. Main vine length and vine yield in subsoiling soil were higher than those in no subsoiling soil, but those were not significantly different. Yield of marketable storage root in subsoiling soils treated every year for two years and treated in the first year was more increased 17% and 20% than no subsoiling soil, respectively. The number of marketable storage root per plant was also higher in subsoiling soils than no subsoiling soil, but it was not significantly different. Soluble solid contents and total free sugar contents of storage root of sweetpotato were not significantly different among the treatments. These results show that improving soil physical properties by subsoiling could promote high yield of marketable storage root in continuous sweetpotato cropping field. 고구마 연작 토양에서 토양물리성을 개선하고 고구마의괴근 수량을 증가시키기 위한 심토파쇄의 효과를 살펴본 결과는 다음과 같다. 1. 용적밀도와 공극률, 고상의 비율은 표토와 심토에서 2년간 심토파쇄+로터리 혹은 1년차 심토파쇄+로터리토양에서 개선되어 심토파쇄에 의해 토양물리성이 개선되는 것으로 나타났다. 2. 심토파쇄의 깊이가 깊어질수록 유기물, 유효인산, 총질소 등 토양 양분은 감소하는 경향이었다. 3. 지상부 수량과 주경의 길이는 2년간 심토파쇄+로터리토양에서 많거나 길었으며, 1년차 심토파쇄+로터리 토양, 관행 로터리 토양 순으로 줄어들었으나 유의적인차이는 없었다. 4. 심토파쇄+로터리 토양에서 관행 로터리 토양보다 상품괴근수량이 17~20% 정도 유의하게 많았으며 주당상저수, 주당 상저중도 증가하여 고구마 연작지에서심토파쇄에 의한 증수 효과가 있는 것으로 나타났다. 5. 고구마 괴근의 브릭스 당도와 총유리당 함량은 심토파쇄에 따른 유의한 차이는 없었다.

외경동맥 파열을 초래한 외상성 연구개 천공 1例

이형운 대한이비인후과학회 1977 대한이비인후과학회지 두경부외과학 Vol.20 No.3

고구마 품종별 삽식 및 수확 시기에 따른 괴근 수량과 품질 특성

이형운,이준설,양정욱,한선경,남상식,김재명,안승현,정미남,송연상,황엄지,이경보 한국국제농업개발학회 2016 韓國國際農業開發學會誌 Vol.28 No.2

The effect of transplanting and harvesting dates on growth, yield, and quality of sweetpotato varieties was studied. Three sweetpotato varieties, Yulmi, Singeonmi, and Dahomi, were transplanted on 23 Apr., 21 May, 5 June, 15 June, 25 June, 5 July, 15 July, and 25 July. Fresh vine weight and marketable storage root yield of the three varieties were the highest in transplanting plots on 23 April and 21 May, respectively, and those tended to decrease when transplanting dates were late after May. GDD (Growing Degree Days) and cumulative radiation seemed to be related to marketable storage root yield. Number of marketable storage root per plant, average weight of marketable storage root, and marketable storage root yield were significantly different according to transplanting dates. Marketable storage root yield showed significantly positive correlations with fresh vine weight, number of marketable storage roots, and average weight of marketable storage roots. Hardness and dry matter content of storage root showed significantly positive correlations with starch content and decreased with late transplanting dates in Yulmi and Singeonmi varieties. Pasting temperature showed significantly positive correlations with soluble solid content, dry matter content, and amylose content, but it showed significantly negative correlations with breakdown. Setback was significantly different among varieties, but it was not significantly different in transplanting dates.

식용 고구마 품종 ‘소담미’

이형운,정미남,고산,남상식,김재명,유경단,한선경,양정욱,노재환,이임빈,문진영,강영식,조수현,이재웅,최규환 한국육종학회 2023 한국육종학회지 Vol.55 No.1

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).

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).