Breeding of a new sweetpotato variety 'Hoshikirari' suitable for hoshi-imo steamed and cured slices with excellent quality
2012
Kuranouchi, T. | Nakamura, Y. | Takada, A. | Tamiya, S. | Nakatani, M. | Kumagai, T.
Steamed and cured sweet potato slices, so-called hoshi-imo, are one of the important local agricultural products in Japan, especially in Ibaraki prefecture. An improvement in the quality of hoshi-imo is an urgent problem because imported products have increased. 'Tamayutaka', a leading cultivar for hoshi-imo production, possesses a high root yield and moderate quality. However, in this cultivar, shirota which is a white-opaque defect occurs frequently in hoshi-imo. Therefore, it is important to breed cultivars with a low occurrence of the shirota defect. 'Hoshikirari', a new cultivar, was bred from our sweet potato breeding program for hoshi-imo production. This new cultivar was derived from a cross between 'Kankei 112' and 'Kyushu 127' in 2001. Characteristics of 'Hoshikirari' are as follows. 1. The color of hoshi-imo made from 'Hoshikirari' is light yellow. The shirota defect is hardly detected in this cultivar. 2. 'Hoshikirari' has a superior taste to 'Tamayutaka' and is almost equal to 'Izumi 13', one of the best taste cultivars. 3. The gelatinization temperature of 'Hoshikirari' starch is about 5-6degC lower than those of ordinary cultivars. 4. The storage root yield of 'Hoshikirari' is lower than that of 'Tamayutaka' and higher than that of 'Izumi 13'. The mean weight of a root of 'Hoshikirari' is lighter than that of 'Tamayutaka'. 'Hoshikirari' could be a promising cultivar of sweet potato for hoshi-imo production in Ibaraki prefecture. 'Hoshikirari' is expected to be developed for sale by making use of its high quality.
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