The new wheat [Triticum aestivum] cultivar "Koyukikomugi"
1990
Hoshino, T. (Tohoku National Agricultural Experiment Station, Morioka (Japan)) | Tanosaki, S. | Taniguchi, Y. | Gotoh, T. | Fujiwara, H. | Kitahara, S. | Ueda, K.
The new wheat cultivar "Koyukikomugi" was released by the Tohoku National Agricultural Experiment Station, Morioka, Japan. This cultivar was selected by the pedigree method from the cross of Tohoku 126 (registered as Hanagasakomugi later on) / Yukichabo in 1973, and was registered as Komugi Norin 133 with the Ministry of Agriculture, Forestry and Fisheries in 1988. The main characteristics of Koyukikomugi are as follows: 1) Koyukikomugi is the tillering type with short culms and awned spikes, and the kernel is glassy and reddish brown. 2) Koyukikomugi is a winter type, and maturity is about 4 days later than Nanbukomugi but about the same as Kitakamikomugi. 3) Koyukikomugi is resistant to lodging and leaf rust, its cold-and-snow tolerance and pre-harvest sprouting are intermediate. 4) The yield is very high and very consistent under various cultivation practices, especially with heavy application of fertilizer such as in drill-seeding. 5) The flour-milling percentage and the protein content of the flour are high, and the grain-ash content is low. 6) The water-absorption of the farinogram is high but the area of the extensogram is not large, and its resistance is not strong. 7) Koyukikomugi is of medium quality for noodles and is suitable for bread making among Japanese cultivars
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