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Construction of Core Set of Soybeans for Analysis of Characters Related to Palatability in Colored Soybean KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/319792
Colored soybean for cooking with rice have been used traditionally in Korea which is distinguished from other countries. Although many soybean cultivars have been developed for cooking with rice since the launch of the first cultivar Geomgeongkong1 in 1994, the breeding history of soybeans for cooking with rice is not quite long comparing to that of soybean paste/ bean curd and soy-sprout. In addition to developed cultivar, various landrace soybeans have still used for cooking with rice to Korean. This study was performed to select useful breeding materials and to evaluate the diversity of Korean landrace germplasms, especially black and/or green color seed coat soybeans. About five hundred eighty Korean colored soybean landraces were investigated for agricultural traits in experimental field and for DNA diversity using five SSR markers which showed high polymorphism between Korean soybean cultivars in a previous study. PowerCore (v. 1.0) software (http://genebank.rda.go.kr/PowerCore/) was used to analyze diversity of our landraces and to construct core set. In conclusion, we could obtain core set of forty-five germplasms by PowerCore analysis. Satt002 in analysed five SSR markers had twenty-two alleles and well represented diversity of black and/or green color germplasms.
