‘전미’는 2009년에 농촌진흥청 바이오에너지작물센터에서 전분용 고구마로 개발되었다. 이 품종은 ‘진홍미’를 모본으로 하고, 99IT55-2를 부본으로 하여 선발되었다. 2001부터 2003 년까지 계통선발시험과 2004년부터 2005년까지 2년 동안 생 산력검정시험을 수행하였고, 2006, 2008, 2009년 3년간 무안 등 전국 6개 도에서 지역적응시험을 수행하였다. ‘전미’의 엽 형은 심장형이고, 줄기 및 잎자루색은 녹색이다. 고구마 모양 은 방추형으로 표피색은 자색, 육색은 담황색이다. 선충 및 덩 굴쪼김병 저항성은 ‘중강’이며, 검은썩음병과 연부병도 ‘중강’ 이다. 전분가는 25.6%로 ‘율미’보다 높고, 전분수량은 6.8 t/ha 으로 ‘율미’ 보다 26% 높다. 총당 함량은 ‘전미’가 3.59 g/100 g, dry weight으로 ‘율미’에 비하여 20%가 높다. 당 종류별로 는 sucrose가 2.53 g/100g, dry weight으로 가장 많이 함유되 어 있다. ‘전미’의 조기재배 수량은 3개년 평균 26.1 t/ha으로 ‘율미’에 비하여 147%로 수량이 증수되었고, 만기 및 적기재 배는 26.2 t/ha으로 ‘율미’ 대비 139%로 수량이 높다. 조기재 배의 경우 주당 상품괴근수는 ‘전미’가 3.0개/주로 ‘율미’와 동일하였고, 상품괴근평균중은 151 g/개로 ‘율미’보다 12% 높다. 또한 만기 및 적기재배의 경우 주당 상품괴근수는 평균 3.0개/주로 ‘율미’ 2.3개/주개보다 많고, 상품괴근평균중은 178 g/개로 ‘율미’ 보다 높다.

‘연자미’는 국립식량과학원 바이오에너지작물센터에서 2008년에 육성한 식용 자색고구마 신품종으로 주요 특성과 수량성을 요약하면 다음과 같다. 1. 넝쿨길이는 284 cm로 길며. 넝쿨색은 녹자색, 잎모양은 심장형, 잎색은 녹색을 띤다. 또한 잎뒷면의 엽맥색은 녹색으로 자색을 포함하지 않으며, 끝잎색은 녹색, 잎자루색은 녹색이다. 2. 괴근 모양은 장방추형으로 껍질색은 자색을 띤다. 육색은 대조품종 ‘신자미’가 농자색인데 비하여 자색이다. 상품성을 좌우하

‘대유미’는 국립식량과학원 바이오에너지작물센터에서 2008년에 육성한 바이오에탄올용 고구마 신품종으로 주요 특성과 수량성을 요약하면 다음과 같다. 1. 넝쿨색은 녹색, 잎모양은 심장형, 잎색은 녹색을 띤다. 또한 엽맥색은 녹색으로 자색을 포함하지 않으며, 끝잎색은 녹색, 잎자루색은 녹색이다. 2. 괴근 모양은 방추형으로 껍질색은 홍색을 띤다. 육색은 대조품종 ‘율미’가 담홍색인데 비하여 농황색이다. 상품성을 좌우하는 표피의 형태는 골파짐이 없이 메끄럽다

This study was conducted to investigate nitrite scavenging and Angiotensin Converting Enzyme (ACE) effects by antioxidant ingredient and the contents of phenolic compounds is isolated and purified from various sweetpotato cultivars. Various sweetpotato cultivars contained 4 phenol compounds including gallic acid, chlorogenic acid, gentisic acid and caffeic acid. The range of total phenol compound contents within cvs. Saengmi, Seonmi, Hongmi and Zami was at 23.0~48.8mg/100g and cv. Zami containing anthocyanins pigment whose total phenol compound content was at 48.8mg/100g was by far higher than the other cultivars. The assay of antioxidant activity using solvent fractionated extraction methods was investigated in various sweetpotato cultivars. Antioxidant activity of ethyl acetate (41.2~86.2%) was much higher than chloroform and butanol. Antioxidant activity from cvs. Sangmi, Seonmi, Hongmi, Shinyulmi, Zami and Sinchunmi was much higher than α-tocopherol well-known as natural antioxidant. Rancidity inhibitory effect about soybean oil of extracts fractionated by ethyl acetate from cvs. Saengmi, Seonmi, Hongmi and Zami was high considerably. Ethyl acetate layer among various solvent fractionated extraction had a good effect on nitrite scavenging rate but not had a effect on AEC inhibitory. Solvent of column chloromatography to isolate antioxidant contents from ethyl acetate layer was even better on 30% (MeOH) : 70% (Water) condition. There are 5 ingredients at HPLC chromatogram and antioxidant activity effect of individual ingredients was slightly better on Rt 11.9 and Rt 16.9 fraction.

“Matnami” is a new sweetpotato variety developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2006, for table use and food processing. This variety was selected from the cross between “Hongmi” and MI9510-12 in 1999. Seedling and line selections were performed from 2000 to 2002. Preliminary and advanced yield trials were carried out from 2003 to 2004. The regional yield trials were conducted at six locations from 2005 to 2006. “Matnami” has cordate leaf, green with purple vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. The average yield of storage root was 27.0 ton/ha in the regional yield trials, which was 11% higher than that of Yulmi variety. Number of storage roots over 50 gram per plant was 2.6. The average weight of one storage root was 173 gram. This variety is also resistant to fusarium wilt and nematode. In addition, steamed “Matnami” has higher polyphenol contents as 3.3 mg/g dw and higher biological activitiesas, which improve the bioactivity in human. The total sugar content was higher, thereby, sweeter than “Yulmi”. It shows lower (68.6℃) initial temperature of starch gelatinization and slower retrogradation process than “Yulmi”.

Sweetpotato tips are known to be very useful parts as a vegetable because of their high nutritive values and great biomass yield. This study was carried out to select a variety that is suitable to the tips of sweetpotatoes as vegetables. Twenty-two varieties were planted in polyethylene (PE) houses and upland field. The tips were cropped, tested and their tips' external characteristics, quantity, sweetness, toughness and taste were likewise tested. This research found that the external characteristics of the sweetpotato tips were mostly colored green or greenish purple and the leaves were of heart shape. When it comes to texture, the crops from the PE houses presented softer sense than those from the upland field, and due to the blanching, the degree of hardness was reduced by 60 percent. The varieties that presented soft texture after blanching were Yulmi, Geonmi, Hwangmi, Sinchunmi, M301, Eunmi, Juhwangmi, Singeonmi and Gogeonmi. The sweetness, which gives a great influence to the taste, was found to be 3.8 Brix°％ on the average for raw tips of sweetpotatoes cropped in P.E. houses, lower than the crops from the upland field which yielded 4.6 Brix°％. By varieties, those that were commonly high in both P.E. houses and upland field crops were three kinds - Geonmi, Sincheonmi and Juhwangmi. The yield derived was on the average 150 tons/ha, which was considerably high yield, compared to the greens like the Korean leeks, which were repeatedly cropped once planted, like the tips. The investigation into the external appearances, texture, sweetness and acceptability found that the varieties that are suitable for sweetpotato tips production are Yulmi, Geonmi, Hwangmi, Yeonmi, Chinmi and Juhwangmi.

Happymi is a new sweetpotato variety developed from Mokpo Experiment Station, National Institute of Crop Science(NICS), RDA in 2004, which was for the raw eating and processing. This variety was selected from the cross between Chinmi andMA 3 in 1996, seed

Biomi is a new sweetpotato variety developed from Mokpo Eeperiment Station, National Honam Agricultura iment Station (NHAES), RDA in 2003, which was for the utilization as feed and food for storage root ofhigh moisture content andfast fleshed up. This var

Yeonhwangmi is a new sweetpotato cultivar developed by Mokpo Experiment Station, National Institute of Crop Science (NICS), RDA in 2005, for table use and food processing. This variety was selected from the crossing between Mokpo 25 and Yulmi in 1997, Sel

Healthymi is a new sweetpotato variety developed from Mokpo Experiment Station, National Institute of Crop Science(NICS), RDA in 2003, which was for the utilization as food and starch. This variety was selected from the cross between Seonmi and MI9001-12

Juhwangmi is a new sweetpotato variety developed from Mokpo Experiment Station, National Institute of Crop Sciencewasselected from seeds obtained by open polycros of SQ27 used as female in 1995, sedling and line selections were practiced from1996 to 1997,

Singeonmi' is a new sweetpotato variety developed from the Mokpo Experiment Station, National Honam Agricultural Experiment Station (NHAES), Rural Development Administration (RDA) in 2001, which was resistant to fusarium wilt caused by Fusarium oxysporum

Sinjami' is a new sweetpotato variety with purple flesh developed from the Mokpo Experiment Station, National Honam Agricultural Experiment Station (NHAES), Rural Development Administration (RDA) in 2001. This variety was selected from the cross between '

Korean sweetpotato, Ipomoea batatas, varieties were examined for the cross-compatibility and -incompatibility through inter-crosses among them to obtain the fundamental genetic informations for enhancing the heterosis breeding efficiency. The pollen germi

Borami' is a new sweetpotato cultivar with light purple flesh developed at the Mokpo Experiment Station, The National Honam Agricultural Experiment Station, RDA. This cultivar was selected from the cross between 'Yamakawamurasaki' and 'Shinmi' in 1994, Se