본 연구는 국내 육성 품종 ‘선플’과 ‘감황’ 과실 생산에 적합 한 수분수를 선발하기 위해 ‘SKK2’, ‘델리웅’, ‘보화’, ‘Chieftain’ 각각의 꽃가루로 인공수분하여 과실 품질과 종자의 발육을 조 사하였다. 착과율은 두 품종이 모든 처리구에서 96% 이상이 었다. ‘선플’은 ‘델리웅’ 처리에서 과중이 가장 높았고 2021년 은 ‘보화’ 처리에서 2022년은 ‘Chieftain’ 처리에서 가장 낮았 다. ‘감황’은 2021년에 ‘델리웅’ 처리에서 2022년은 ‘Chieftain’ 처리에서 과중이 가장 높아 연차 간 차이를 보였다. ‘선플’의 과실 품질 조사 결과, 2022년에 건물률은 ‘SKK2’처리에서 가장 높고 가용성 고형물 함량은 ‘Chieftain’에서 가장 높았으 며 2021년에는 처리 간 유의차가 없었다. ‘선플’의 총 종자 수 와 미숙 종자 수는 6배체 수분수 처리구에서 가장 많았고 천립 중은 4배체 수분수 처리구에서 무거웠다. ‘감황’의 과실 품질 조사 결과, 건물률과 산 함량은 2년 모두 ‘SKK2’ 처리에서 가 장 높았고 가용성 고형물 함량은 연차 간 차이를 나타냈다. ‘감 황’의 총 종자 수와 성숙 종자 수는 ‘델리웅’과 ‘Chieftain’ 처 리에서 가장 많았고 미숙 종자 수는 ‘SKK2’ 처리에서 가장 적 었다.

The annual consumption of kiwifruit in Korea is about 50,000 tons, and the gold-fleshed cultivar has increased to about 30% among cultivated ones, but the green-fleshed kiwifruit is still the most at about 60%. The green-fleshed kiwifruit, which was introduced in the late 1970s, is relatively sour and tasteless for consumers compared to the gold-fleshed one. This acts as an obstacle to the increase in domestic kiwifruit consumption. Therefore, to promote kiwifruit consumption by breeding green-fleshed kiwifruits that are not sour and are delicious. ‘Garmrok’, bred in 2013, is a green-fleshed variety that was officially registered as No. 6038 according to the Plant Variety Protection Act by the Commissioner of the Korea Seed and Variety Service in 2016, and it is being distributed through contracts with the Rural Development Administration (RDA). Field crossing was conducted in 2003 at the Namhae branch of the National Institute of Horticultural and Herbal Science, and the maternal parent was germplasm collection IT233199 (Actinidia deliciosa) introduced in China, and the paternal parent was germplasm collection IT233198 (A. deliciosa) also introduced in China. The 2003-3-152 line with high soluble solid content (SSC) and good taste was first selected in 2009, and it was finally selected in 2013 by a detailed characteristic observation and evaluation through trunk-graft proliferation. It is a variety with less sour taste and higher sweetness compared to the existing dominant green-fleshed cultivar ‘Hayward’. It weighs 80 to 120 g, has a SSC of 14 to 18 °Brix, and has a low acid content of 0.3 to 0.7%. The full blooming is May 15-20, and the harvest season is 160-170 days after anthesis, which is expected to relieve the risk of frost damage during the harvest season.

In Korea, 1,212 accessions of garlic are conserved in Namhae, Jeonju, Danyang and Muan with IT (Identity) number. This study was carried out to evaluate characteristics of 163 garlic cultivars conserved in Namhae branch, NIHHS, RDA and search valuable genetic resources for breeding. In horticultural characteristics, there was wide variation for bulb weight, clove weight and clove number per bulb with large coefficient of variation (CV) 40.04%, 43.98% and 39.64% respectively. Alliin content analyzed by HPLC was 16.75±6.22mg·g-1 DW (Dry weight) and had 37.16% CV. The highest alliin content was 32.27mg·g-1 in Local5. In correlation analysis, there were a strong positive correlation between bulb weight and bulb diameter and a non-correlation between clove number per bulb and bulb weight, height and diameter. Major characters included in the principal components were bulb weight, bulb height, bulb diameter, plant height, clove number per bulb, leaf sheath diameter and alliin content. According to characteristics of garlic, 163 germplasms were clustered into 10 groups. In total 10 clusters, the average bulb weight is the heaviest at 5th cluster and average alliin content is the highest at 4th cluster. These clusters will be used for selection breeding program to cultivate garlic that has heavier weight and high alliin content.