재배안전성 높은 밥밑용 녹자엽 검정콩 품종 ‘녹심’

• Published in: Korean journal of breeding Vol. 53; no. 1; pp. 69 - 76
• Main Authors: 김지민(Ji-Min Kim), 신일섭(Ilseob Shin), 이정동(Jeong-Dong Lee), 하보근(Bo-Keun Ha), 이주석(Juseok Lee), 정명근(Myoung-Gun Choung), 문중경(Jung-Kyung Moon), 강성택(Sungteag Kang)
• Format: Journal Article
• Language: Korean
• Published: 한국육종학회 01.03.2021; The Korean Breeding Society
• Subjects: 농학; soybean; chlorophyll; cooking with rice; cultivar
• ISSN: 0250-3360; 2287-5174
• DOI: 10.9787/KJBS.2021.53.1.69

A black soybean cultivar called ‘Noksim’ was developed using pedigree selection by crossing ‘Ilpumgeomjeong’ (SLSB87-3 × YS558)and ‘PI547426’. A p reliminary y ield t rial (PYT), advanced y ield t rial (AYT), and regional y ield t rial (RYT) were conducted in t hree regions. ‘Noksim’ has a determinate growth habit, purple flowers, and spherical seeds. In the regional yield trial, the flowering and maturity datesof ‘Noksim’ were August 4 and October 13, respectively, and its 100-seed weight was 26.5 g, which was lower than that of ‘Chungja 3’(36.5 g). Additionally, ‘Noksim’ showed resistance to lodging, soybean mosaic virus (SMV), bacterial blight, and pod shattering. In termsof the seed quality, the chlorophyll content of ‘Noksim’ was 71.19%, which was higher than that of ‘Chungja 3’ (50.78%), and its totalanthocy anin c ontent w as 2 5.17 m g/100g, w hich w as t hree t imes more than t hat of ‘Chungja 3’. The mean y ield o f ‘Noksim’ i n RYT was2.35 ton/ha, which was 18% greater than that of ‘Chungja 3’. ‘Noksim’ is suitable for cooking with rice and soy products such as soymilkbecause of its high brix degree (35 Brix) after cooking with rice, as well as its soymilk yield (71.2%). Overall, ‘Noksim’ has dark greencotyledons with a black seed coat that is preferred by consumers, and its early maturity with pod shattering resistance results in an increasedseed yield. (Registration No. 7734). KCI Citation Count: 1