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Evaluation of Genetic Resource Traits for the Development into a Horticultural Item of Hungarian ‘Hot Pepper Varieties’ KCI 등재
헝가리 고추의 원예화를 위한 유전자원 특성평가
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/269791
pp.45-49
본 연구는 1999년 헝가리에서 수집한 고추 유전자원 35점을 평가하여 원예적 형질을 조사하고 유용한 자원을 선발하고자 실시하였다. 한국시판 대비 품종 ‘금당’과 ‘슈퍼비가림’과 비교했을 때 개화소요일은 거의 유사하였으며, 초장은 한국 품종이 평균 163cm이었으나 헝가리 자원은 133cm로 작게 조사되었다. 과형은 한국 품종과 유사한 sweet banana형이 83%로 가장 많았고, 소형은 cherry형이 14%였다. 과중은 대체로 한국 품종 25g에 비해 무거워 평균 34.7g이었다. ASTA 값은 100이상이 9자원이었으며, 당함량은 15% 이상이 4자원이었다. Capsaicinoids 함량은 10mg% 이하인 자원이 69%, 10~40mg%가 17%, 40mg% 이상은 14%로 대부분 매운맛 성분이 적은 자원이었다.
This study was conducted to evaluate 35 units of genetic resources collected from Hungary in 1999, and identify their horticultural traits and select useful resources. A comparison with ‘Geumdang’ and ‘Superbigarim’, the two varieties of Korean origin now being marketed indicated that the durations of time involved in flowering were largely similar to each other, and that the stem length of the Korean varieties averaged 163 cm, comparing with that of Hungarian varieties that averaged 133 cm. As for the fruit shape, the sweet banana type which was similar to the Korean counterpart accounted for 83%, ranking a top, followed by smaller varieties of which the cherry type accounted for 14% of the total. The hungarian varieties averaged 34.7 g in weight, a level significantly heavier than the Korean counterparts that averaged 25 g. As regards the ASTA value, 9 resources registered 100 or over, and as regards sugar contents, 4 resources reached 15% or over. As for capsaicinoid contents, 69% of the resources reached 10 mg% or lower, and 17% reached 10~40 mg%, followed by the group of 49 mg% or over that accounted for 14%. As a rule, the resources sampled for the current study were relatively less hot in taste.
