만추대 다수성 잎상추 ‘자혹맛치마’ 육성

A cultivar of lettuce (Lactuca sativa L.) with sharply large oval and purple leaf, ‘Jahokmaschima’, which has late bolting and a high yield, was developed from a cross between ‘Bulkkoch’ (dark red leaf color and early bolting) and ‘Cheongpung’ (high yield). The cross and selection for advanced lines...

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Published inKorean journal of breeding Vol. 51; no. 2; pp. 146 - 150
Main Authors 장석우(Suk-Woo Jang):곽정호(Jung-Ho Kwak):최승국(Seung-Kook Choi), 박수형(Suhyoung Park):이종남(Jong-Nam Lee):조창휘(Chang-Hui Cho):김대균(Dae-Gyun Kim):송명규(Myung-Kyu Song), 정택구(Taek-Gu Jeong), 김은지(Eun-Ji Kim):범혜랑(Hye-Rang Beom):김희대(Hee-Dae Kim):박보경(Bo-Gyung Park):고순보(Sun-Bo Ko)
Format Journal Article
LanguageKorean
Published 한국육종학회 30.06.2019
The Korean Breeding Society
Subjects
농학
Purple leaf color
Taste
Leaf lettuce
Late bolting
Breeding
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Summary:A cultivar of lettuce (Lactuca sativa L.) with sharply large oval and purple leaf, ‘Jahokmaschima’, which has late bolting and a high yield, was developed from a cross between ‘Bulkkoch’ (dark red leaf color and early bolting) and ‘Cheongpung’ (high yield). The cross and selection for advanced lines was conducted by the pedigree method between 2005 and 2011. The advanced lines were evaluated for yield and adaptability at six locations in Korea (Gangwon-do, Gyeonggi-do, Chungcheongbuk-do, Jeollabuk-do, Gyeongnam-do, and Jeju-do) for 3 years until 2014. The ‘Jahokmaschima’ lettuce has a gray seed color, and the leaf type of the matured stage is a large oval leaf, leaf no. 67 per plant, and late bolting. In particular, the ‘Jahokmaschima’ has good resistant to tip burn in the growth period. The anthocyanin and vitamin C content of ‘Jahokmaschima’ were lower than those of ‘Tomallin’, at 4.05 mg/100g and 27.7 mg/100g, respectively. The BSL (bitter sesquiterpene lactones; latucin, 8-deoxylactucin, and lactucopicrin) content of ‘Jahokmaschima’ was lower than that of ‘Tomallin’, at 2.120 µg/g DW. Compared with ‘Tomallin’, the marketable yield of ‘Jahokmaschima’ was 1% higher (at 374 g per plant) and particularly improved late in bolting in high temperature cultivation in the field. The shelf-life of ‘Jahokmaschima’ was similar to ‘Tomallin’ at 4ºC. Furthermore, it tasted better, and was crispier and sweeter than ‘Tomallin’. Thus, we recommend that the new cultivar ‘Jahokmaschima’ is suitable for cultivation in spring and fall. KCI Citation Count: 0
Bibliography:https://doi.org/10.9787/KJBS.2019.51.2.146
ISSN:0250-3360
2287-5174
DOI:10.9787/KJBS.2019.51.2.146