도복과 수발아에 강한 부분찰성 제빵용 밀(Triticum aestivum L.) “황금알”

A Wheat Cultivar, “Hwanggeumal” with Good Bread Quality, Partial Waxy and Tolerance to Lodging and Pre-Harvest Sprouting

A new winter wheat (Triticum aestivum L.) cultivar “Hwanggeumal” was developed by the National Institute of Crop Science (NICS)Rular Development Administration (RDA) in 2019. Its heading date was April 20, and its maturity date was June 1, which was similar tothat of Jokyung. “Hwanggeumal” had a shorter culm length (75 cm) and spike length (7.1 cm). However, it had lower spikes per m2 ( 6 99)and 1,000-grain weight (44.2 g) than “Jokyung” (78 cm, 8.2 cm, 776, 46.6 g, respectively). “Hwanggeumal” displayed stronger winter hardinessthan “Jokyung”, and was susceptible to powdery mildew (PM) and fusarium head blight (FHB). The average grain yield in the advancedyield trial (AYT) was 6.20 MT/ha, which was 11% more than “Jokyung”. In the regional yield trial (RYT) it was 5.13 MT/ha in uplandand 4.77 MT/ha in paddy field, which were 16% and 13% less than “Jokyung”, respectively. “Hwanggeumal”s flour yield (71.4%) and flourlightness (91.82) was similar to that of “Jokyung”, while the protein content (14.0%), gluten content (10.3%), and SDS-sedimentation volume(60.3 ml) were higher than that of “Jokyung”. These results display that the “Hwanggeumal” dough strength of flour is stronger than “Jokyung”. High molecular weight gluten subunit (HMW-GS) composition is Glu-D1d (5+10), the granule-bound starch synthase (GBSS) compositionare Wx-A1a, Wx-B1b, and Wx-D1a, and the composition of puroindolines are Pina-D1a and Pinb-D1b (Registration No. 9173).