Breeding of local varieties of radish in Akita Prefecture with genetic-breeding studies in radish

By using local varieties of the Japanese radish, which has been cultivated in Akita Prefecture, this study for the purpose of development of new varieties was done. In Chapter 1, the characteristics of the Japanese radish local varieties Akita, by comparing with other local varieties, and revealed the strengths and weaknesses as a breeding material. The local varieties of many of Akita Prefecture, roots hardness, dry matter content and sugar content was high. Also included a strong varieties of pungency. Therefore it was thought to be available on a Japanese radish for pickle processing that hardness was required or a pungent radish. In Chapter 2, in order to development of the colored radish varieties of red and purple, we conducted cross test, and elucidated the mode of inheritance on the anthocyanin-based dye. Mode of inheritance on the coloration of purple, red and white, could be explained by conditional genes due to the action of alleles of two pairs of traditional R and E. Fsub(2) generation of segregation ratio and a result of the genetic analysis using SSR marker, Rsup(a) gene and E gene was linked to both the locus of the linkage group 1. In Chapter 3, the radish 4 varieties that have been developed in Akita Prefecture, were reported. 'Akita-Iburikomachi' We have bred a new radish cultivar called 'Akita-Iburikomachi', which is an Fsub(1) hybrid of two lineages derived from the cultivar 'Akita' and 'Yamagata'. With its hard flesh, 'Akita-Iburikomachi' is suitable for making Iburi-takuan-zuke (smoked daikon pickles), which is a traditional dish of Akita Prefecture. 'Akita-Iburikomachi' has high scores for uniformity, that make it suitable for large-scale cultivation. 'Akita-Iburikomachi' is an Fsub(1) varieties of reciprocal crosses that do not identify the seed parent. In Fsub(1) seed production, it is possible to seed from both parents, high seed efficiency and is economical. However, poor cultivation conditions, pithiness and cavitation occurs. 'Akinoushi-39' We have bred a new radish cultivar called 'Akinoushi-39', which is an Fsub(1) hybrid of two lineages derived from the cultivar 'Yamagata'. With its hard flesh, 'Akinoushi-39' is suitable for making Iburi-takuan-zuke (smoked daikon pickles), which is a traditional dish of Akita Prefecture. 'Akinoushi-39' has a number of characteristics that make it suitable for large-scale cultivation. It has high scores for uniformity, it rarely develops pithiness and cavitation, and its average production-to-sales rate is 95%. In 2012, the total cultivation area of the cultivar was approximately 20 ha. 'Akita-Oni-Shibori' 'Akita-Oni-Shibori' is an Fsub(1) hybrid developed from the inbred lines of 'Matsudate-Shibori', a native Japanese radish variety. Although 'Akita-Oni-Shibori' is an Fsub(1) hybrid of related lines, it shows heterosis in its yield characteristics, such as the leaf weight, root weight, and T-R ratio, compared with its parental inbred lines. On the other hand, 'Akita-Oni-Shibori' does not show heterosis in its morphological characteristics, internal characteristics of the root, or component characteristics (content of isothiocyanate and sugar), indicating its acquisition of domin ant or additive effects. Compared with the original cultivar 'Matsudate-Shibori', 'Akita-Oni-Shibori' exhibits marked uniformity in its morphological characteristics and internal characteristics of the root. In addition, high-level uniformity even in its component characteristics (content and composition of isothiocyanate and sugar) has been confirmed. These suggest that the development of the Fsub(1) variety is effective for achieving the commercialization of 'Matsudate-Shibori'. On the other hand, native 'Matsudate-Shibori' has diverse genetic resources and it is necessary to continue preserving them. 'Akita-Oni-Shibori -Murasaki' Parental line of pungent radish 'Akita-Oni-Shibori-Murasaki' is either the same of the two parental lines of Fsub(1) varieties 'Akita-Oni-Shibori', is the brother strain. 'Akita-Oni-Shibori-Murasaki' is an Fsub(1) varieties between the 'M-12' (root internal purple), and the 'M-K1-3' (the entire root white). Root color is pale purple both inside and root epidermis. In the 'Akita-Oni-Shibori-Murasaki', roots occurs is white individuals at a frequency of approximately 2.6%. The reason for this, mutable gene was presumed to be due to involved in anthocyanin synthesis pathway. Other than color, 'Akita-Oni-Shibori-Murasaki' and the morphological characteristics of the 'Akita-Oni-Shibori' is very similar, isothiocyanate content are many, water content is low. The 'Akita-Oni-Shibori-Murasaki' and 'Akita- Oni-Shibori', be production and sales at the same time, it is thought to lead to advantageous sale.