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http://dx.doi.org/10.7740/kjcs.2017.62.3.249

Environmental Evaluation of the Productivity and Functional Fructo-oligosaccharides of Yacon Cultivated in Various Regions of Korea  

Kim, Su Jeong (Highland Agriculture Research Institute, NICS, RDA)
Sohn, Hwang Bae (Highland Agriculture Research Institute, NICS, RDA)
Hong, Su Young (Highland Agriculture Research Institute, NICS, RDA)
Nam, Jung Hwan (Highland Agriculture Research Institute, NICS, RDA)
Chang, Dong Chil (Highland Agriculture Research Institute, NICS, RDA)
Kim, Ki Deog (Highland Agriculture Research Institute, NICS, RDA)
Suh, Jong Taek (Highland Agriculture Research Institute, NICS, RDA)
Koo, Bon Cheol (Highland Agriculture Research Institute, NICS, RDA)
Kim, Yul Ho (Highland Agriculture Research Institute, NICS, RDA)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.62, no.3, 2017 , pp. 249-258 More about this Journal
Abstract
The purpose of this study was to investigate the effects of envrionmental factors on the ecological responses, yield, and quality properties and physicochemical characteristics of yacon cultivated in various regions of Korea. Experiments were carried out in eight regions from 2010 to 2013. The temperature range in Jinbu, Bonghwa, Cheolwon, and Gangneung during the growth period of yacon cultivation was $17.5-24.6^{\circ}C$. The total yield and marketable yield of tuberous root in Jinbu were 4,065 and 3,196 kg/10a, respectively. The sugar content of yacon tuberous roots comprised 0.11-0.20% fructose, 0.11-0.37% glucose, 0.39-0.68% sucrose, 0.07-0.37% reducing sugar, and 7.03-9.62% fructo-oligosaccharides. The content of fructo-oligosaccharides, which is a functional substance, was the highest in yacon cultivated in Jinbu. Based on the productivity and functional fructo-oligosaccharides, the optimum areas to cultivate yacon are Jinbu and Bonghwa, which are located in the middle-highland zone (500-560 m) and have a suitable growth temperature of $18-25^{\circ}C$. The results of the present study indicate that temperature could be the factor with the greatest influence on the root growth of yacon.
Keywords
fructooligosaccharides; root crop; tuberous root;
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