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초록· 키워드
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‘Nampungchal’ is a Sorghum bicolor L. developed and registered by Department of Sothern area crop science, NICS, RDA in 2012. This variety was developed through pure line breeding method from ‘Namhae’ landrace. ‘Nampungchal’ is a medium maturing variety having 68 days from planting to heading of sorghum in Miryang, Korea. The plant is pigmented (purple), the glumes and grains are red-brown with waxy endosperm. The panicle has less compact shape and the length is 23 cm. The grain yield of ‘Nampungchal’ is about 2.28MT/ha that is higher 9%, when compared with standard variety ‘Hwanggeumchal’. Culm length and width are about 142 cm and 20.2 cm, respectively. It could be reduce the lodging problem by thicker stems and also adapted to mechanized cultivation. ‘Nampungchal’ does produce high quantities of polyphenol and tannin contents with DPPH radical scavenging activity in pigmented testa. The object of this breeding program is improvement for mechanized production with high yield potential, lodging resistant, and responsive to favorable environmental conditions.
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참고문헌 (15)
참고문헌 신청
Anglani C / 1998 / Sorghum for human food–A review / Plant Foods Hum. Nutr 52:85~95
Awika JM / 2004 / Properties of 3-deoxyanthocyanins from sorghum / J. Agric. Food Chem 52:4388~4394
Awika JM / 2009 / Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor)varieties / LWT-Food Sci. Technol 42:1041~1046
Eve Bralley / 2008 / Inhibition of Hyaluronidase Activity by Select Sorghum Brans / Journal of Medicinal Food 11(2):307~312
Choi Y / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes)mushroom / Food Chem 99:381~387
Awika JM / 2004 / Properties of 3-deoxyanthocyanins from sorghum / J. Agric. Food Chem 52:4388~4394
Awika JM / 2009 / Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor)varieties / LWT-Food Sci. Technol 42:1041~1046
Eve Bralley / 2008 / Inhibition of Hyaluronidase Activity by Select Sorghum Brans / Journal of Medicinal Food 11(2):307~312
Choi Y / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes)mushroom / Food Chem 99:381~387
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