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http://dx.doi.org/10.7740/kjcs.2014.60.1.054

Effect of Virus Free Stocks of Sweetpotato Cultivated at Different Regions  

Yang, Jung-Wook (Bioenergy crop research institute, National Institute of Crop Science in RDA)
Kim, Jea-Myung (Bioenergy crop research institute, National Institute of Crop Science in RDA)
Lee, Hyeong-Un (Bioenergy crop research institute, National Institute of Crop Science in RDA)
Han, Seon-Kyeong (Bioenergy crop research institute, National Institute of Crop Science in RDA)
Lee, Joon-Seol (Bioenergy crop research institute, National Institute of Crop Science in RDA)
Nam, Sang-Sik (Bioenergy crop research institute, National Institute of Crop Science in RDA)
Chung, Mi-Nam (Planning & Coordination Division, National Institute of Crop Science, Rural Development Administration)
Song, Yeon Sang (Rural Development Administration)
Ahn, Seung-Hyun (Planning & Coordination Division, National Institute of Crop Science, Rural Development Administration)
Choi, In-Hu (Bioenergy crop research institute, National Institute of Crop Science in RDA)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.60, no.1, 2015 , pp. 54-62 More about this Journal
Abstract
To analysis of virus free sweetpotato effect, 5 virus free sweetpotato and virus normal sweetpotato varieties were planted in 5 different regions at 2010 year. The average yields of virus free sweetpotato are showed different results according to regions. Sinjami which cultivated at Iksan were increased maximum 68% compare to normal. However, Sinjami which cultivated in Hamyang were decreased yield 11% compare to normal. Analysis of tuber formation ratio of Sinjami, Yenhwangmi, Singeonmi which cultivated in Nonsan were decreased tuber number compare to normal. However, 3 varieties were all increased on Average storage root weight and yield of marketable storage root. In the results of analysis of marketable storage root according to cultivated regions and varieties, all varieties except Sinjami which cultivated in Hamyang were increased yield. Also, quality of virus free sweetpotato were enhanced 7 to 9 compare to virus infected sweet potato which showing average 3. Contents of starch between virus free and virus infected sweetpotato were not affected by virus. Virus free sweetpotato were more increased starch products according to increased total production yield. Also, $Brix^{\circ}$(%) was not showing difference between virus free and virus infected sweetpotatoes. In this experiment, Virus free sweetpotato are enhanced production yields and quality. Therefore, we suggested that virus free sweetpotato is one of the methods to reduce damage by sweetpotato virus.
Keywords
Ipomoea batatas (L.) Lam; virus free; Marketable storage root yield;
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