풋옥수수와 취반용 옥수수쌀에 적합한 검정 찰옥수수 ‘장수흑찰’

A Black Waxy Hybrid Corn, ‘Jangsuheukchal’ Suitable as a Fresh Waxy Corn with Cooking Properties of a Milled Waxy Corn

‘Jangsuheukchal’ waxy corn was developed through single-cross by Gyeonggido Agricultural Research and Extension Services in2012. The seed parent inbred ‘GMB0016’ was crossed with the pollen parent inbred ‘GMB0017’ in 2010. ‘Jangsuheukchal’ took 72 days tosilking, which was 4 days sooner than ‘Miheukchal’, and ‘Jangsuheukchal’ was 195 cm in height, which was 12 cm less than that of ‘Miheukchal’;the occurrence of lodging was low in the new species. Among the ear characteristics, the kernel setting rate was very high (99%), and thegrain pericarp thickness was slightly more than that of ‘Miheukchal’, but the sensory evaluation was positive because of the high amylopectincontent and the fine ear appearance. The regional yield trials were conducted in four areas for two years in 2011-2012, and the density offresh ears for ‘Jangsuheukchal’ was determined as 62,280 ears/ha, which was 6% higher than that of ‘Miheukchal’, but the weight of thefresh ears was 9,178 kg/ha, which was 17% lighter than its counterpart. In order to diversify the use of fresh waxy corn, the cooking propertiesof milled waxy corns were investigated and compared to ‘Mibaek2’, which was the main cultivar in Gyeonggido province in 2018. The grainyield per ha of ‘Jangsuheukchal’ was 5,600 kg, which was 12% less than that of ‘Mibaek2’, but after harvesting fresh ears, the grain yieldper ha was 1,060 kg, which was 10.6 times more than the known cultivar. In addition, compared to ‘Mibaek2’, ‘Jangsuheukchal’ showedexcellent processing characteristics in the cooking properties for milled kernels because of its light 100-seed weight, low protein content,and high starch content. Therefore, we report ‘Jangsuheukchal’ as a new variety, suitable for use as a fresh corn and possessing the cookingproperties of milled kernels (Registration No. 6065).