硝子率が低く精麦品質が優れる早生・多収の裸麦新品種「ハルヒメボシ」の育成

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タイトル別名
  • A New Hull-less Barley Cultivar 'Haruhimeboshi' with Low Grassiness and Good Pearling Quality
  • ガラスリツ ガ ヒクク セイバク ヒンシツ ガ スグレル ワセ ・ タシュウ ノ ハダカムギ シン ヒンシュ 「 ハルヒメボシ 」 ノ イクセイ

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In 2012, 'Haruhimeboshi' was registered as a new six-rowed hull-less barley cultivar. It was bred using a bulk breeding method, and derived from a three-way cross (Yon-R-Kei 1350 [later registered as 'Mannenboshi']// Yon-R-Kei 1311/Yon-R-Kei 1324 F1) at Shikoku National Agricultural Experiment Station (currently NARO Western Region Agricultural Research Center). The main characteristics of 'Haruhimeboshi' were as follows : 1. Compared to 'Ichibanboshi' and 'Hinodehadaka', 'Haruhimeboshi' showed similar heading and maturity dates. The heading and maturity dates of 'Haruhimeboshi' were normally 2-3 days earlier than those of 'Mannenboshi'. 2. The spike length and number of spikes of 'Haruhimeboshi' were greater and fewer, respectively, than those of 'Ichibanboshi'. In the breeding station, the yield of 'Haruhimeboshi' was higher than that of 'Mannenboshi', 'Ichibanboshi' and, 'Hinodehadaka'. 3. The grain grassiness and the color of the pearled grains of 'Haruhimeboshi' were lower and whiter, respectively, than those of 'Ichibanboshi', 'Mannenboshi' and 'Hinodehadaka'. The ratio of broken grains in 'Haruhimeboshi' was lower than that in 'Ichibanboshi' and 'Hinodehadaka'. 4. On the basis of the results of the enzyme activity of koji and the whiteness and hardness of miso, 'Haruhimeboshi' had a good processing quality of miso. 5. 'Haruhimeboshi' was well adapted for growing in the flat areas of Central and Western Japan, and it was released as a recommended (authorized) variety in Ehime Prefecture in 2013.

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