Breeding of a new sweetpotato variety 'Hoshikogane' suitable for steamed and cured sweetpotato slices ('Hoshi-imo') with high yield and good quality
2015
Kuranouchi, T. | Takada, A. | Nakamura, Y. | Fujita, T. | Nakatani, M. | Kumagai, T. | Katayama, K.
Steamed and cured sweetpotato slices, called 'hoshi-imo', are an important local agricultural product in Japan. More than 10 years ago, improvement of the quality of 'hoshi-imo' became an urgent problem because of increasing quantities of imported sweetpotato. We released a new cultivar, 'Hoshikirari', in 2009 to address this problem. An opaque, white defect, known as 'shirota', occurs frequently in 'hoshi-imo' made from cultivar 'Tamayutaka', a leading cultivar for 'hoshi-imo' production. 'Shirota' defects were rarely observed in 'Hoshikirari', and the taste of 'hoshi-imo' made from 'Hoshikirari' was equal or superior to that made from cultivar 'Izumi-13', a high-quality variety. However, the storage root yield of 'Hoshikirari' was lower than that of 'Tamayutaka', and improvement of the yield was an important target. A new cultivar, 'Hoshikogane', was bred as part of our sweetpotato breeding program for 'hoshi-imo' production. This new cultivar was derived from a cross between 'Kanto 120' and 'Quick Sweet' in 2003. Characteristics of 'Hoshikogane' are as follows. 1. The storage root yield of 'Hoshikogane' is about 90% of 'Tamayutaka', which possesses high root yield. 2. 'Shirota' defects are rarely detected in 'Hoshikogane'. 3. The color of 'hoshi-imo' made from 'Hoshikogane' is light yellow, and the tast is somewhat superior to 'Tamayutaka'. 4. The Brix value of storage roots of 'Hoshikogane' increases readily when the roots are stored after harvesting, and 'Hoshikogane' is suitable for processing in early winter. 'Hoshikogane' is expected to increase sales of 'hoshi-imo' by making use of its high yield and good quality.
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