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A New White Wheat Variety, "Baegjoong" with High Yield, Good Noodle Quality and Moderate to Pre-harvest Sprouting  

Park, Chul Soo (Honam Agricultural Research Institute, NICS, RDA,)
Heo, Hwa-Young (National Institute of Crop Science (NICS), RDA)
Kang, Moon-Suk (Rural Development Bureau, RDA,)
Lee, Chun-Kee (National Institute of Crop Science (NICS), RDA)
Park, Kwang-Geun (National Institute of Crop Science (NICS), RDA)
Park, Jong-Chul (Honam Agricultural Research Institute, NICS, RDA)
Kim, Hong-Sik (National Institute of Crop Science (NICS), RDA)
Kim, Hag-Sin (Honam Agricultural Research Institute, NICS, RDA,)
Hwang, Jong-Jin (National Institute of Crop Science (NICS), RDA)
Cheong, Young-Keun (Honam Agricultural Research Institute, NICS, RDA,)
Kim, Jung-Gon (Honam Agricultural Research Institute, NICS, RDA,)
Publication Information
Korean Journal of Breeding Science / v.40, no.2, 2008 , pp. 153-158 More about this Journal
Abstract
"Baegjoong", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Keumkang"/"Olgeuru" during 1996. "Baegjoong" was evaluated as "Iksan307" in Advanced Yield Trial Test in 2004. It was tested in the regional yield trial test between 2005 and 2007. "Baegjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Baegjoong" were similar to "Keumkang". Culm and spike length of "Baegjoong" were 77 cm and 7.5 cm, similar to "Keumkang". "Baegjoong" had lower test weight (802 g) and lower 1,000-grain weight (39.8 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Baegjoong" showed moderate to pre-harvest sprouting (23.9%) although "Keumkang" is susceptible to pre-harvest sprouting (38.9%). "Baegjoong" had similar flour yield (72.4%) and ash content (0.41%) to "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.8%) and SDS-sedimentation volume (35.3 ml) and shorter mixograph mixing time (3.8 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Baegjoong" were similar to "Keumkang". "Baegjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Baegjoong" in the regional adaptation yield trial was $5.88\;MT\;ha^{-1}$ in upland and 5.35 MT ha-1 in paddy field, which was 13% and 17% higher than those of "Keumkang" ($5.21\;MT\;ha^{-1}$ and $4.58\;MT\;ha^{-1}$, respectively). "Baegjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.
Keywords
Wheat; Baegjoong; High Yield; Noodle Quality; Pre-harvest Sprouting;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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