Korean Journal of Breeding Science (한국육종학회지)

The Korean Society of Breeding Science (한국육종학회)
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Evaluation of Yellowish Skin Color ('chartreus') Onion Lines for Soluble Solid Content and Sugars Characteristics

연황색 양파의 가용성고형물 함량과 당 성분 특성 평가

  • 김철우 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이을태 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 차영록 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 최인후 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 황엄지 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 박광근 (농촌진흥청 국립식량과학원 바이오에너지작물센터)
  • Published : 2012.12.31
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Abstract

The aim of this work was to evaluate several flavor attributes involving pungency and sweetness in seven breeding lines/cultivars which were three brown skin color cultivars ('Sunpower', 'Marusino310', 'Romang'), one red skin color cultivar ('Chenjujek'), one white skin color breeding line ('10-237'), and two yellowish skin color ('chartreus') breeding lines ('Y-3', 'Y-8'). In this study, sugars content (glucose, fructose, Sucrose), pungency (pyruvic acid) and soluble solid content (SSC) were investigated. Yellowish skin colored lines showed significant differences, compared to others. Especially SSC, sugars content and TSC were higher than other skin colored lines. Bulb SSC of two lines were 12.00%, 12.71% and total sugar contents (TSC) were $75.57{\pm}2.40$, $73.59{\pm}2.31gL^{-1}$, respectively. The SSC was correlated with fructose, glucose, sucrose but bulb weight and pungency did not significant to other traits.

본 연구에서는 새로 육성된 연황색 구피색을 가진 양파계통들('Y-3', 'Y-8')에 대해 양파의 식미와 관련된 화학성분을 분석하여 기존 재배품종들과 차이점을 구명하고 관련 특성들간의 상관관계를 분석함으로써 양파 육종 소재를 개발하는데 기초자료를 얻고자 하였다. 연황색 계통들은 다른 품종들에 비해 가용성 고형물 함량(SSC)과 유리당인 frucose, glucose, sucrose 함량이 높았으며 특히 SSC 함량에서 큰 차이를 보였다. 성분들 간의 상관분석결과 SSC는 양파의 단맛에 영향을 미치는 당 성분과 가장 높은 상관관계를 보였으며 수확기의 지표가 되는 도복기도 SSC, fructose, glucose, sucrose 농도와 정의 상관을 보였다. 새로 육성된 연황색 계통들은 육종재료의 변이를 확대와 교배모본으로 활용 함으로서 새로운 형질을 가진 품종육성에 기여할 것으로 기대되며 식미와 관련된 성분들의 상관관계를 구명 함으로서 육종소재 선발에 효과적으로 이용할 수 있을 것으로 여겨진다.

Keywords

References

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