흰가루병과 도복에 강한 맥주보리 ‘백록’

• Published in: Korean journal of breeding Vol. 54; no. 1; pp. 66 - 74
• Main Authors: 박진천, 김양길, 박태일, 강천식, 박종철, 윤영미
• Format: Journal Article
• Language: Korean
• Published: 한국육종학회 31.03.2022; The Korean Breeding Society
• Subjects: 농학; lodging; malting barley; powdery mildew; variety; malt
• ISSN: 0250-3360; 2287-5174

A new malting barley variety, ‘Baegrok’, was developed in 2016 at the National Institute of Crop Science, RDA: Rural development administration by crossing the high-yield ‘Milyang130’ variety with ‘Myoginijo’, which has lodging tolerance and resistance to barley yellow mosaic virus (BaYMV). ‘Baegrok’ is suitable for use in brewing, similar to ‘Hopum’, and has resistance to powdery mildew and tolerance to lodging. From 2014 to 2016, regional yield trials were conducted in four different regions, with ‘Baegrok’ as a breeding line of ‘Iksan176’. The heading dates of ‘Baegrok’ in paddy and upland fields were April 6 and April 11, respectively, 2 days earlier than those of ‘Hopum’. Maturing dates of ‘Baegrok’ in paddy and upland fields were May 16 and May 21, respectively, similar to those of ‘Hopum’. The yield potential of ‘Baegrok’ was approximately 14% and 6% higher than that of ‘Hopum’ in upland and paddy fields. ‘Baegrok’ had a shorter culm length than ‘Hopum’ showing tolerance to lodging. Screening for powdery mildew resistance in the greenhouse showed that ‘Baegrok’ had resistance to powdery mildew, unlike ‘Hopum’ which was susceptible. It also is suitable for use in brewing, similar to Hopum. ‘Baegrok’ showed good grain quality in terms of β-glucan content (3.4%), starch (61.0%), and husk rate (12.7%). Regarding malt quality, ‘Baegrok’ exhibited 75.1% acrospire length, 70.8% friability, 4.4% soluble protein, and 345.8 WK (Windisch-Kolbach) diastatic power, superior to the malt quality of ‘Hopum’. Thus, ‘Baegrok’ is resistant to powdery mildew, tolerant to lodging, and more suitable for brewing. (Registration No. 8399) KCI Citation Count: 1