껍질째 먹는 고품질 완전단감 ‘연수’ 개발

A new persimmon (Diospyros kaki L. Thunb.) cultivar ‘Yeonsu’ was derived froma cross between ‘Ro-19’ and ‘Taishu’ in 2009 and finally selected in 2016. The average maturingdate was October 20th in Yeoung-am province. ‘Yeonsu’ has a medium average fruitsize (235 g) and high soluble solids (17.0 °Bx)....

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Bibliographic Details
Published inKorean journal of breeding Vol. 56; no. 3; pp. 337 - 343
Main Authors 마경복(Kyeong-Bok Ma), 이별하나(Byul-Ha-Na Lee), 유혜경(Hye-Gyoung Yoo)
Format Journal Article
LanguageKorean
Published 한국육종학회 01.09.2024
The Korean Breeding Society
Subjects
농학
high quality
PCNA
tannin
persimmon
Online AccessGet full text
ISSN0250-3360
2287-5174
DOI10.9787/KJBS.2024.56.3.337

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Summary:A new persimmon (Diospyros kaki L. Thunb.) cultivar ‘Yeonsu’ was derived froma cross between ‘Ro-19’ and ‘Taishu’ in 2009 and finally selected in 2016. The average maturingdate was October 20th in Yeoung-am province. ‘Yeonsu’ has a medium average fruitsize (235 g) and high soluble solids (17.0 °Bx). The flesh taste was good with soft textureand juice. The fruit shape was very wide ovule when viewed from the side and the fruit'sskin color was yellow-orange. Physiological disorders, including fruit cracking or skin finecracking rarely occurred, but intense sunlight may cause pericarp blackening (RegistrationNo. 8918). KCI Citation Count: 0
Bibliography:https://doi.org/10.9787/KJBS.2024.56.3.337
ISSN:0250-3360
2287-5174
DOI:10.9787/KJBS.2024.56.3.337