Breeding of a new hard wheat cultivar 'Aobanokoi' with good noodle texture
2011
Kiribuchi-Otobe, C. | Seki, M. | Matsunaka, H. | Fujita, M. | Yoshioka, T. | Yanagisawa, T. | Yoshida, H. | Yamaguchi, I. | Ushiyama, T. | Amano, Y. | Seko, H.
'Aobanokoi' was registered as a new wheat cultivar in 2008. It was bred by the bulk method at the National Institute of Crop Science, Tsukuba, Ibaraki, Japan, from the cross between '(Kanto 105/Veery'S')Fsub(1)' and 'Saikai 171', carried out in 1990. 'Aobanokoi' is an awned, brown-glumed, hard wheat cultivar with red seeds. The degree of its winter habit is II (spring type). Compared with 'Norin 61', the leading cultivar in central and southwestern Japan, 'Aobanokoi' has shorter culm length and slightly superior lodging resistance. 'Aobanokoi' matures about 4 days earlier and its yield is higher than that of 'Norin 61'. 'Aobanokoi' is resistant to wheat yellow mosaic virus and tolerant to pre-harvest sprouting but susceptible to scab and powdery mildew. 'Aobanokoi' shows high flour yield. The amylose content of 'Aobanokoi' is 25-27%, while that of regular wheat, such as 'Norin 61', is 28-30%. Because of the comparatively low amylose content, 'Aobanokoi' shows good noodle texture. Miyagi prefecture designated 'Aobanokoi' as a recommended cultivar in 2008.
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