A New White Wheat Variety, "Jeokjoong" with High Yield, Good Noodle Quality and Moderate to Scab
2008
Park, C.S. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea), E-mail: [email protected] | Heo, H.Y. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kang, M.S. (Rural Development Administration, Suwon, Republic of Korea) | Lee, C.K. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Park, K.G. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Park, J.C. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Kim, H.S. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, H.S. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Hwang, J.J. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Cheong, Y.K. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Kim, J.G. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea)
"Jeokjoong", a white winter wheat (Triticum aestivum L.) variety was developed from the cross "Keumkang"/"Tapdong". "Jeokjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check variety). The heading and maturing date of "Jeokjoong" were similar to "Keumkang". Culm and spike length of "Jeokjoong" were 78 cm and 7.5 cm, similar to "Keumkang". "Jeokjoong" had lower test weight (800 g) and lower 1,000-grain weight (40.1 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Jeokjoong" showed moderate to scab in test of specific character although "Keumkang" is susceptible to scab. "Jeokjoong" had lower flour yield (69.2%) and ash content (0.36%) than "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.9%) and SDS-sedimentation volume (36.8 ml) and shorter mixograph mixing time (3.5 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Jeokjoong" were similar to "Keumkang". "Jeokjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Jeokjoong" in the regional adaptation yield trial was 6.19 MT ha-1 in upland and 5.33 MT/ha in paddy field, which was 19% and 16% higher than those of "Keumkang" (5.21 MT/ha and 4.58 MT/ha, respectively). "Jeokjoong" would be suitable for the area above the daily minimum temperature of -10℃ in January in Korean peninsula.
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