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초록· 키워드
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The sorghum (Sorghum bicolor (L.) Moench) variety ‘Sodamchal’ was developed and registered by Department ofSothern Area Crop Science, National Institute of Crop Science (NICS) in 2013. This variety was developed from the crossbetween ‘Hwanggeumchal’ with brown grain and ’Jungmo4001’ with semi-dwarf trait. ‘Sodamchal’ is the first semi-dwarf staturewith waxy endosperm ever developed in Korea. The yield performance of ‘Sodamchal’ was 2.95 MT/ha in local adaptability testfor 2 years. It had 91 cm culm length, which was 58 cm shorter than that of ‘Hwanggeumchal’, 26.3 cm panicle length, 22.0mm thickness of culm, 21.1 g in 1,000 grain weight. It could be reduce the lodging problem and also adapted to mechanizedcultivation. ‘Sodamchal’ produces high quantities of polyphenol and radical scavenging activitiy with diphenyl-picrylhydrazyl(DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) in pigmented testa. Above all ‘Sodamchal’ is suitable foruse as a parental source for the development of improved pollinator parent lines for developing semi-dwarf sorghum with waxyendosperm and antioxidant activity. (Variety registration No. 6244)
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참고문헌 (15)
참고문헌 신청
Awika JM / 2004 / Properties of 3-deoxyanthocyanins from sorghum / J. Agric. Food. Chem 52 : 4388 ~ 4394
Blum A / 1997 / The effect of dwarfing genes on sorghum grain filling from remobilized stem reserves, under stress / Field Crop Res 52 : 43 ~ 54
Choi Y / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes)mushroom / Food Chem 99 : 381 ~ 387
Dykes L / 2005 / Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes / J. Agric. Food Chem 58 : 6813 ~ 6818
Dykes L / 2006 / Sorghum and millet phenols and antioxidants / J. Cereal Sci 44 : 236 ~ 251
Blum A / 1997 / The effect of dwarfing genes on sorghum grain filling from remobilized stem reserves, under stress / Field Crop Res 52 : 43 ~ 54
Choi Y / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes)mushroom / Food Chem 99 : 381 ~ 387
Dykes L / 2005 / Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes / J. Agric. Food Chem 58 : 6813 ~ 6818
Dykes L / 2006 / Sorghum and millet phenols and antioxidants / J. Cereal Sci 44 : 236 ~ 251
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