التفاصيل البيبلوغرافية
| العنوان: |
寒冷地向け菓子用小麦新品種「ゆきはるか」の育成 ; A New Winter Soft Wheat Cultivar 'Yukiharuka' |
| المؤلفون: |
TANIGUCHI, Yoshinori, 谷口, 義則, 10370610, タニグチ, ヨシノリ, koharu, 中村, 和弘, ナカムラ, カズヒロ, 50355294, NAKAMURA, Kazuhiro, kznaka, 伊藤, 裕之, 773, イトウ, ヒロユキ, 50355236, ITO, Hiroyuki, ito-h, 平, 将人, タイラ, マサト, 70370608, TAIRA, Masato, mtaira, 中村, 俊樹, ナカムラ, トシキ, 20355291, NAKAMURA, Toshiki, nana-shigure, 石川, 吾郎, 713, イシカワ, ゴロウ, 30355234, ISHIKAWA, Goro, read0192989, orcid:0000-0002-5199-2308, 吉川, 亮, ヨシカワ, リヨウ, 40355293, YOSHIKAWA, Ryo, 八田, 浩一, 743, ハッタ, コウイチ, 80414811, HATTA, Koichi, koichiH, 前島, 秀和, マエジマ, ヒデカズ, 70391464, MAEJIMA, Hidekazu, 伊藤, 美環子, イトウ, ミワコ, 60355295, ITO, Miwako, ponponpon, 中村, 洋, 791, ナカムラ, ヒロ, 70343960, NAKAMURA, Hiro, 伊藤, 誠治, イトウ, セイジ, 70355600, ITO, Seiji, compt |
| بيانات النشر: |
独立行政法人 農業・食品産業技術総合研究機構 東北農業研究センター |
| سنة النشر: |
2012 |
| المجموعة: |
NARO Institutional Repository (National Agriculture and Food Research Organization) / 農研機構機関リポジトリ |
| مصطلحات موضوعية: |
コムギ, 薄力小麦, スポンジケーキ, 寒冷地, 新品種, ゆきはるか, Winter wheat, Soft wheat, Sponge cake, New cultivar, Yukiharuka |
| الوصف: |
The new winter soft wheat cultivar "Yukiharuka" shows improved cake baking quality with a high panicle number and a high-yielding ability. "Yukiharuka" was bred by the derived line method at the National Agricultural Research Center for the Tohoku Region in 2010. It was selected from a cross between "Tosan 30 (Kinuhime)" and "Kanto 117 (Kinuazuma)". "Yukiharuka" is an early to middle maturing cultivar in the Tohoku region, and its growth habit is degree IV (winter type). "Yukiharuka" has a medium culm length (90cm) with awns and white-glumes. The panicle number of "Yukiharuka" is greater than that of the standard winter wheat cultivar "Kitakami-komugi" in the Tohoku and Hokuriku regions, and its yield is about 10% higher than that of "Kitakami-komugi". Its 1000 grain weight and test weight are intermediate. "Yukiharuka" has a red and floury grain, and its flour yield is slightly low. The protein content and ash content of "Yukiharuka" are slightly low. Compared with "Kitakami-komugi", "Yukiharuka" is characterized by a low valorimeter value in farinograms, poor dough extension quality and weak resistance to extension in extensograms. The volume and quality scores of cake made with "Yukiharuka" are higher than those of cake made with "Kitakami-komugi". "Yukiharuka" has a slightly high cold tolerance and slightly low snow mold tolerance. Its lodging resistance, sprouting resistance, resistance to yellow mosaic virus, resistance to powdery mildew and resistance to leaf rust are slightly high. Its resistance to scab is intermediate. "Yukiharuka" is considered to be adapted to plains with less than 80 days of continuous snow cover in the Tohoku and Hokuriku regions in Japan. ; 「ゆきはるか」は穂数が多く多収で、スポンジケーキ適性の優れた薄力小麦である。1997年5月に麺用小麦の「東山30号 (後のキヌヒメ)」と「関東117号 (後のきぬあずま)」との人工交配を行い、派生系統育種法で選抜・固定をはかり、2010年8月に育成を完了し、2011年1月に品種登録申請を行った。 播性はIV､出穂期および成熟期は寒冷地の基準で "やや早" ... |
| نوع الوثيقة: |
other/unknown material |
| وصف الملف: |
application/pdf |
| اللغة: |
Japanese |
| تدمد: |
1347-3379 |
| Relation: |
東北農業研究センター研究報告; 114; 23; 37; Bulletin of TOHOKU Agricultural Research Center; https://repository.naro.go.jp/record/1289/files/tarc_report_No114p23-37p.pdf |
| الاتاحة: |
https://repository.naro.go.jp/record/1289/files/tarc_report_No114p23-37p.pdf |
| رقم الانضمام: |
edsbas.11338AAA |
| قاعدة البيانات: |
BASE |