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Korean. J. Breed. Sci. : Korean Journal of Breeding Science

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"Jeom-Soon Kim"

New Cultivar Developed

칩가공 품질이 우수하고 역병에 강한 감자 품종 ‘만강’
Mangang, a Potato Variety with Good Chipping Quality and Late Blight Resistance
Young-Eun Park, Jang-Gyu Choi, Kwang-Soo Cho, Ji-Hong Cho, Hong-Sik Won, Young-Gyu Lee, Jeom-Soon Kim, Yong-Ik Jin, Ju-Sung Im, Dong-Chil Chang
Korean. J. Breed. Sci. 2023;55(2):172-178.
Published online June 1, 2023
DOI: https://doi.org/10.9787/KJBS.2023.55.2.172

Potato late blight caused by the fungus Phytophthora infestans is one of the most important diseases worldwide. Developing potatoes with resistance to late blight through breeding programs is a key research interest in Korea. ‘Mangang’ was bred for late blight resistance through a breeding program at the Highland Agriculture Research Institute of National Institute of Crop Science. The population derived from the cross between ‘Atlantic’ as the female parent, which has excellent chipping quality and ‘CIP393371.159’ as the male parent, a late blight-resistant clone introduced from International Potato Center (CIP), was selected. In ‘Mangang’, the plant maturity occurs late and the growth habit is of the erect type. The tuber shape is round and eye-depth is medium. The skin color of ‘Mangang’ is light yellow; however, there are pink spots around the eyes of the tuber, and the flesh color is white. Leaf color is green and flower color is light-purple. ‘Mangang’ exhibits resistance to early blight (Alternaria solani) and leaf roll virus (PLRV). In addition, it has moderate resistance to common scab (Streptomyces scabies). The response to late blight was evaluated in a non-agrochemical treated field for five years between 2012 and 2016; ‘Mangang’ exhibited resistance to late blight. The mean AUDPC (Area Under Disease Progress Curve) values of ‘Mangang’ and ‘Atlantic’ were 165.5 and 795.8, respectively. Total tuber yield from the non-agrochemical application trial at three regions during the five years was 40.3 ton/ha; this was 40.4% higher than that from ‘Atlantic’. The dry matter content of ‘Mangang’ was 21.3%, which was slightly higher than that of ‘Atlantic’. The chip color was 66.5, and the chip processing quality of ‘Mangang’ was at a level similar to that of ‘Atlantic’ (Registration No. 9312).

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생리장해에 강하며 건물 함량이 높고 맛이 좋은 감자 ‘다미’
‘Dami’, A Potato Cultivar with Few Tuber Physical Defects, High Dry Matter Content, and Good Taste
Young-Eun Park, Ji-Hong Cho, Ju-Sung Im, Kwang-Soo Cho, Jeom-Soon Kim, Young-Gyu Lee, Dong-Chil Chang, Yong-Ik Jin, Chung-Ki Cheon, Jin-Chul Jung
Korean. J. Breed. Sci. 2019;51(2):122-127.   Published online June 1, 2019
DOI: https://doi.org/10.9787/KJBS.2019.51.2.122

‘Dami’ was released by the potato breeding program at the National Institute of Highland Agriculture (NIHA), National Institute of Crop Science, Rural Development Administration. To develop a potato cultivar suitable for spring and summer cropping with good taste, a cross of ‘Daegwan 1-97’ × ‘Daegwan 1-98’ was made in 2005. One of the progenies selected, clone number P05855-18, was validated for key agronomic characteristics required for spring cultivation in Gangneung and summer cultivation in Pyeongchang from 2009 to 2011. Subsequently, P05855-18 was advanced to nationwide field trials and renamed as ‘Daegwan 1-121’. Regional adaptations of ‘Daegwan 1-121’ were tested in Cheongju, Najoo, Gangneung, and Pyeongchang between 2012 and 2014, and finally registered as a potato cultivar, ‘Dami’, based on key agronomic characteristics, including mid-maturity, semi-erect growth habit, and consumer traits including round tuber and very shallow eye-depth. ‘Dami’ has yellow skin and white flesh. The leaves are green, and white flowers bloom abundantly. Physiological tuber disorders, such as malformation, cracks, and internal defects, were less frequently observed than those in ‘Superior’. ‘Dami’ was moderately resistant to potato late blight and viruses. The average tuber yield was approximately 5% higher than that of ‘Sumi’ and the dry matter content was approximately 20.5%. The taste of the boiled whole potato was considered excellent, owing to floury characteristics, and the potato was suitable for table usage (Grant No. 6926).

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