サツマイモ新品種「サツママサリ」の育成

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書誌事項

タイトル別名
  • Satsumamasari, a New Sweetpotato Cultivar
  • サツマイモ シン ヒンシュ 「 サツママサリ 」 ノ イクセイ

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説明

Satsumamasari is a newly released cultivar for sweetpotato Shochu (Spirits), developed at NARO Kyushu Okinawa Agricultural Research Center. It was evaluated at prefectural agricultural experimental stations as breeding line "Kyushu No. 153" and was registered as a new variety in 2012. "Satsumamasari" is the progeny from a cross between "Tokimasari" and "Kyushu No.102" conducted at the Sweetpotato Breeding Laboratory in 2000. "Tokimasari" has a high brewing adaptability, and "Kyushu No.102" has a high starch content and high yield. Two hundred forty nine seeds were sown in the nursery. Selection was based on field performance, starch content, and brewing adaptability. "Satsumamasari" exhibits slightly better sprouting ability and is a slightly prostrate plant type. The top leaves are light green. The mature leaves are green and toothed-triangular. The vine is somewhat short and its diameter is intermediate. Pigmentation of anthocyanin is intermediate in the vines and the vine nodes. The storage root is short and fusiform with a light yellowish white skin and yellowish white flesh. The appearance of the roots is intermediate. "Satsumamasari" has a higher yield than "Koganesengan," a leading Japanese variety for Shochu (Spirits). "Satsumamasari" has 1 to 2% higher dry matter content and starch content than "Koganesengan," and its starch yield is higher than that of "Koganesengan". "Satsumamasari" has higher alcohol yield than "Koganesengan" when brewing Shochu. Shochu made from "Satsumamasari" is characterized by a sweet, fruity flavor and a refreshing taste. "Satsumamasari" is somewhat susceptible to black rot (Ceratocystis fimbriata), moderately resistant to root lesion nematode (Pratylenchus coffeae), and resistant to root knot nematode (Meloidogyne incognita). The storage ability of the storage roots is superior to that of "Koganesengan".

焼酎原料用サツマイモ新品種「サツママサリ」は, 焼酎用の主力品種「コガネセンガン」より，いもの形状や貯蔵性, サツマイモネコブセンチュウ抵抗性が優れ, でん粉歩留が高い。焼酎を醸造する際のアルコール収得量は「コガネセンガン」より多く醸造適性に優れ, 焼酎は甘くフルーティな香りとすっきりした味を特徴とする酒質を示す。

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