Breeding of ‘Manten-Kirari’, a non-bitter and trace-rutinosidase variety of Tartary buckwheat (Fagopyrum tataricum Gaertn.)

DOI Web Site Web Site 被引用文献10件 参考文献19件
  • Suzuki Tatsuro
    NARO Hokkaido Agricultural Research Center
  • Morishita Toshikazu
    NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station
  • Mukasa Yuji
    NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station deceased
  • Takigawa Shigenobu
    NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station
  • Yokota Satoshi
    NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station
  • Ishiguro Koji
    NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station
  • Noda Takahiro
    NARO Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station

書誌事項

タイトル別名
  • Breeding of ‘Manten-Kirari’, a non-bitter and trace-rutinosidase variety of Tartary buckwheat (<i>Fagopyrum tataricum</i> Gaertn.)

この論文をさがす

抄録

Here, we developed a new Tartary buckwheat cultivar ‘Manten-Kirari’, whose flour contains only trace amounts of rutinosidase and lacked bitterness. The trace-rutinosidase breeding line ‘f3g-162’ (seed parent), which was obtained from a Nepalese genetic resource, was crossed with ‘Hokkai T8’ (pollen parent), the leading variety in Japan, to improve its agronomic characteristics. The obtained progeny were subjected to performance test. ‘Manten-Kirari’ had no detectable rutinosidase isozymes in an in-gel detection assay and only 1/266 of the rutinosidase activity of ‘Hokkai T8’. Dough prepared from ‘Manten-Kirari’ flour contained almost no hydrolyzed rutin, even 6 h after the addition of water, whereas the rutin in ‘Hokkai T8’ dough was completely hydrolyzed within 10 min. In a sensory evaluation of the flour from the two varieties, nearly all panelists detected strong bitterness in ‘Hokkai T8’, whereas no panelists reported bitterness in ‘Manten-Kirari’. This is the first report to describe the breeding of a Tartary buckwheat cultivar with reduced rutin hydrolysis and no bitterness in the prepared flour. Notably, the agronomic characteristics of ‘Manten-Kirari’ were similar to those of ‘Hokkai T8’, which is the leading variety in Japan. Based on these characteristics, ‘Manten-Kirari’ is a promising for preparing non-bitter, rutin-rich foods.

収録刊行物

被引用文献 (10)*注記

もっと見る

参考文献 (19)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ