재배지역 토양특성과 고구마 품종의 섬유질 함량 차이

• Published in: Korean journal of crop science Vol. 67; no. 3; pp. 172 - 179
• Main Authors: 박원, Won Park, 정미남, Mi Nam Chung, 이형운, Hyeong-un Lee, 김태화, Tae Hwa Kim, 김수정, Su Jung Kim, 남상식, Sang Sik Nam
• Format: Journal Article
• Language: Korean
• Published: 한국작물학회 01.09.2022
• Subjects: cultivation region; fiber; soil characteristics; storage root; sweet potato varieties; 농학; fiber; storage root; cultivation region; soil characteristics; sweet potato varieties
• ISSN: 0252-9777; 2287-8432

Sweet potato varieties with high fiber content in the storage root have poor texture when steamed or roasted. This study investigates the difference in fiber content among sweet potato varieties by soil and climate. The average fiber content of ‘Hogammi’, ‘Sodammi’, ‘Pungwonmi’, ‘Danjami’, and ‘Jinyulmi’ cultivars from the samples collected at farms in Haenam, Muan, and Unbong, Korea were 95.71, 66.73, 44.55, 40.55, and 38.53 mg/100g FW, respectively. There was no significant difference between site-specific conditions and varieties. Based on the degree of visual fibrousness, ‘Hogammi’ has an average of 3.6-4.0 with many thick stringy fibers. The fiber content of the ‘Hogammi’ cultivar was measured across 19 sites representing the main sweet potato growing regions of Korea. The fiber content was between 115.82 and 114.6 mg/100g in Haenam 2 and Boryeong 1, and 87.46 mg/100g in Hamyang. However, the fiber content at the remaining 16 sites was within the range of 94.63-108.52 mg/100g, although there were some site-level differences. The fiber content of the sweet potato storage roots were positively correlated with soil phosphorus (R 2 = 0.58**), organic matter (R 2 = 0.52*), and pH (R 2 = 0.51*), which had a significance of 1% and 5%. The fiber content of sweet potato storage roots was found to have increased with increasing phosphorus content, organic matter and pH in the soil. However, there was no correlation with the amount of precipitation, days of precipitation and hours of sunshine with the fiber content of sweet potato at the selected sites.