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초록· 키워드
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‘Goso’, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA for end-use diversity. It was derived from the cross ‘Gobun/Ol” during 1998. ‘Goso’ was released from the line named as ‘Iksan325’ in 2010 after yield trials test in conducted for three years from 2008. ‘Goso’ is an awned, semi-dwarf, red grain and soft winter wheat. The heading and maturity date of ‘Goso’ were similar to ‘Keumkang’. ‘Goso’ had similar test weight (799 g/L) and lower 1,000-grain weight (42.5 g) than ‘Keumkang’ (804 g/L and 46.7 g, respectively). ‘Goso’ showed resistance to winter hardiness and pre-harvest sprouting, which withering rate on the low ridge (4.4%) and lower rate of pre-harvest sprouting (4.0%) than ‘Keumkang’ (1.6% and 29.8%, respectively). ‘Goso’ showed lower flour yield (63.7%), protein content (9.8%), SDS-sedimentation volume (30.0 ml) and gluten content (7.2%) than ‘Keumkang’ (73.6%, 12.6%, 50.0 ㎖ and 10.8%, respectively). It showed larger diameter (88 mm) and top-grade (5) of cookie than ‘Keumkang’ (79 mm and 2, respectively).
HMW-GS compositions of ‘Goso’ were 2* in Glu-A1, 7+8 in Glu-B1 and 2.2+12 in Glu-D1, respectively. GBSS composition of ‘Goso’ was same with ‘Keumkang’ and expressed wild type. Pinb-D1 was wild type that was different in ‘Keumkang’.
Average yield of ‘Goso’ in the regional adaptation yield trial test was 657 kg/10a in upland and 561 kg/10a in paddy field, which was 21% and 7% higher than those of ‘Keumkang’ (545 kg/10a and 524 kg/10a, respectively).
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참고문헌 (28)
참고문헌 신청
American Association of Cereal Chemists / 2000 / Approved Methods of the AACC / The Association
Axford DWE / 1979 / Note on the sodium dodecyl sulfate test of bread making quality: Comparison with Pelschenke and Zeleny tests / Cereal Chem 56 : 582 ~ 584
Bhave M / 2008 / Molecular genetic of puroindolines and related genes : Allelic diversity in wheat and other grasses / Plant Mol. Biol 66 : 205 ~ 219
El-Hady EA / 1996 / Changes in gas production and retention in non-prepermented frozen wheat doughs / Cereal Chem 73 : 472 ~ 477
Gibson TS / 1997 / A procedure to measure amylase in cereal starches and flours with concanavalian / Am. J. Cereal Sci 25 : 111 ~ 119
Axford DWE / 1979 / Note on the sodium dodecyl sulfate test of bread making quality: Comparison with Pelschenke and Zeleny tests / Cereal Chem 56 : 582 ~ 584
Bhave M / 2008 / Molecular genetic of puroindolines and related genes : Allelic diversity in wheat and other grasses / Plant Mol. Biol 66 : 205 ~ 219
El-Hady EA / 1996 / Changes in gas production and retention in non-prepermented frozen wheat doughs / Cereal Chem 73 : 472 ~ 477
Gibson TS / 1997 / A procedure to measure amylase in cereal starches and flours with concanavalian / Am. J. Cereal Sci 25 : 111 ~ 119
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