المؤلفون: 河田, 尚之, カワダ, ナオユキ, read0085850, KAWADA, Naoyuki, 小田, 俊介, オダ, シュンスケ, 70414810, ODA, Syunsuke, shunsuke1206, 藤田, 雅也, フジタ, マサヤ, 30414634, FUJITA, Masaya, read0085844, 八田, 浩一, 743, ハッタ, コウイチ, 80414811, HATTA, Koichi, koichiH, 久保, 堅司, クボ, カタシ, 20446470, KUBO, Katashi, katashi, orcid:0000-0002-6355-6730, 土井, 芳憲, ドイ, ヨシノリ, DOI, Yoshinori, 田谷, 省三, タヤ, ショウゾウ, TAYA, Shozo, 佐々木, 昭博, 517, ササキ, アキヒロ, SASAKI, Akihiro, 塔野岡, 卓司, トウノオカ, タクジ, 00414649, TONOOKA, Takuji, tohnooka, 堤, 忠宏, ツツミ, タダヒロ, TSUTSUMI, Tadahiro, TANIGUCHI, Yoshinori, 谷口, 義則, 10370610, タニグチ, ヨシノリ, koharu, 関, 昌子, セキ, マサコ, 50414636, SEKI, Masako, masakoseki, 波多野, 哲也, ハタノ, テツヤ, 90414812, HATANO, Tetsuya, tetsuyahatano, 平, 将人, タイラ, マサト, 70370608, TAIRA, Masato, mtaira

مصطلحات موضوعية: オオムギ, 新品種, 焼酎醸造適性, 多収, オオムギ縞萎縮病抵抗性, 穂発芽耐性, Kirameki-Nijo is a two-rowed, hulled, spring barley (Hordeum vulgare L.) for Japanese spirits, shochu, that was developed at the Kyushu Okinawa Agricultural Research Center in 2007 and registered as "Two-rowed Barley Norin 25" in 2008. This cultivar was derived from the cross Saikai Kawa 48 / Hakei 89-63 made in 1992, and handled by the derived line breeding method. Kirameki-Nijo matures early and heads nearly four days earlier than the standard tworowed cultivar Nishinochikara. Kirameki-Nijo is moderately short in height, and the spike is medium-short, dense, feather-shaped, and erect before maturation and has a long awn. Its spike number is slightly more than Nishinochikara, and it is tolerant to lodging and similar to Nishinochikara. The 1000-kernel weight and kernel plumpness of Kirameki-Nijo exceed those of Nishinochikara, and the yield of plump kernels, which don't pass through a 2.5 mm sieve, is higher than Nishinochikara. The kernel has a light yellow-brown husk, and grain quality is inferior to Nishinochikara. Kirameki-Nijo is completely resistant to barley yellow mosaic virus strain types I and III. It is estimated to have resistance gene rym3 and is moderately resistant to Fusarium head blight and predominant races of powdery mildew. Kirameki-Nijo is tolerant to pre-harvest sprouting and is apparently superior to Nishinochikara. The grain of Kirameki-Nijo is soft, and whiteness of pearled grain is as high as the standard cultivar Nishinohoshi, which has excellent qualities for pearling and distilling Japanese spirits. The percentage of broken pearled grain is relatively high, therefore pearling quality is not superior to Nishinohoshi. The yield of distilled alcohol is as high as Nishinohoshi, and the spirits from Kirameki-Nijo is rich in flavor and suitable as a material for Japanese spirits. Yield trials performed in several prefectural experiment stations indicate that KiramekiNijo is adapted to flat areas of Western Japan

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Relation: 九州沖縄農業研究センター報告; 64; 21; 40; Bulletin of the NARO Kyushu Okinawa Agricultural Research Center; https://repository.naro.go.jp/record/1868/files/konarc_report_No64p21-40p.pdf

الاتاحة: https://repository.naro.go.jp/record/1868/files/konarc_report_No64p21-40p.pdf