The Current Status and Breeding Perspective of Major Vegetable Crops in Sri Lanka

M.J.M.P. Kumararathna,M.A.P.W.K. Malaviarachchci,W.M.W. Weerakoon,Won Byoung Chae,Myeong Cheoul Cho,A.M. Perera,Min-Kyeong Kim,Eun Young Yang 한국국제농업개발학회 2020 韓國國際農業開發學會誌 Vol.32 No.1

스리랑카는 채소의 주년 생산에 적합한 기후를 갖고 있는 열대국가이다. 열대, 아열대 채소의 재배면적은 전체 농지(105,062 ha)의 약 3%이다. 지난 50년 동안 스리랑카에서 채소 육종에 관한 체계적인 연구가 이루어졌고 채소 부문은 지속적으로 증가하였다. 하지만 채소 육종, 재배 및 가공과 관련된 기술이 선진국에 비해 많이 뒤떨어져 있는 형편이다. 전통 육종법을 통해 개발된 다양한 농업적 형질을 가진 품종이 현재까지 스리랑카의 채소 생산에 이용되고 있지만 생명공학적 방법을 접목한 채소 품종 육종법의 중요성이 점차로 부각되고 있다. 본 논문은 스리랑카에서 중요한 채소 작물인 토마토, 고추류, 콩류, 가지 및 여주의 육종과 품종 현황을 소개하고 향후 스리랑카 육종 전망에 대해 논의하였다. Sri Lanka is a tropical country having a favourable climate for year around vegetable production. Many tropical and sub-tropical vegetables are grown in approximately 3% of total agriculture lands (105,062ha). In Sri Lanka, systematic studies on vegetable improvement have been conducted for 50 years and, since then, Sri Lanka has gradually increased its vegetable sector. However, Sri Lanka fall behind in technologies for vegetable breeding, cultivation and processing compared with developed countries. Cultivars with various agronomic characteristics developed through conventional breeding approach have been contributed to vegetable production in Sri Lanka. Since the crop improvement through conventional breeding has been realized at a slower phase, integrated approach with biotechnological tools became important for vegetable development. Here, we provided the current states of five major vegetables such as tomato, capsicum, beans, brinjal and bitter gourd and their leading cultivars. The outlook of breeding activities in Sri Lanka was also discussed.

국내 콩 유전자원의 지방함량 및 지방산 조성변이

정명근 韓國作物學會 2006 Korean journal of crop science Vol.51 No.1S

고품질 콩 품종육성 및 유전자원 연구의 기초자료로 활용하기 위해 국내 콩 주요품종 46계통 및 보존 유전자원 517 계통의 지방함량과 지방산 조성의 변이양상을 분석한 결과를 요약하면 다음과 같다. 1. 한국산 콩 주요 품종의 지방함량 범위는 15.8%~20.3% 였으며, 평균 18.2%를 나타내었고, 지방함량이 가장 낮은 품종은 1986년에 육성된 보광콩이, 가장 높은 품종은 2000년도에 육성된 새별콩으로 조사되었다. 2. 한국산 콩 주요 품종 46계통의 지방산 조성분석 결과 포화지방산인 C16:0 및 C18:0의 경우 각각 8.96~13.23% 및 2.55~4.20% 범위로 존재하였고, 불포화지방산인 C18:1, C18:2 및 C18:3의 범위는 각각 16.33~36.41%,42.32~58.84% 및 6.98~10.72% 를 나타내었다. 3. 국내 보존 유전자원 517계통의 지방산 조성을 분석한 결과 C16:0은 8.50%(IT 154681)~14.78% (IT 154558), C18:0은 1.86%(IT 022331)~4.78% (KLG 10738), C18:1은 13.29%(IT 178710)~43.30% (IT 154657), C18:2는 38.21%(IT 156004)~61.51% (IT 178710) 및 C18:3이 5.03(IT 188085)%~11.48% (IT 153412)의 범위를 나타내었다. 4. 콩 함유 지방산 중 포화지방산에 속하는 C16:0 및 C18:0은 불포화지방산인 C18:1과 고도의 부의 상관을 나타내었으며, 불포화지방산인 C18:1은 다른 종류의 불포화지방산인 C18:2 및 C18:3과 고도의 부의 상관을 나타내었고, C18:2와 C18:3 사이에는 고도의 정의상관이 인정되는 것을 확인할 수 있었다. The objectives of this study was to determine the oil contents and fatty acid compositions of soybean germplasms including major Korean cultivars, and to provide the basic information of fatty acid composition for development high quality soybean varieties. Among 46 Korean major cultivated soybean samples, the oil contents were varied from 15.8% to 20.3%, and the average oil content was 18.2%. Crude oil content of cv. Saebyolkong (20.3%) was the highest among that of other cultivated soybeans. Likely many other oils of plant origin, most fatty acids in soybean are unsaturated. The highest percentage of fatty acid in soybean was linoleic acid (18:2), followed in a decreasing order by oleic (C18:1), palmitic (C16:0), linolenic (C18:3), and stearic acid (C18:0). The composition of C18:1 and C18:2 fatty acids among 563 soybean germplasms and cultivars which were positively correlated with nutritional quality of edible vegetable oil, were ranged 13.29~43.30%~;and~;38.21~61.51% , respectively, and the C18:3 which were negatively correlated with flavor quality were varied from 5.03% to 11.48%. Also, the composition of C16:0 and C18:0 which were known to raise total cholesterol levels in human serum were ranged 8.50~14.78%~;and~;1.86~4.78% respectively. On the other hand, the range of fatty acid composition among 46 Korean major soybean cultivars has been investigated to be: C16:0, 8.96~13.23% ; C18:0, 2.55~4.20% ; C18:1, 16.33~36.41% ; C18:2, 42.32~58.84% ; C18:3, 6.98~10.72% . Among the 563 germplasms tested, there are significant correlations among unsaturated fatty acids: negative between C18:1 and C18:2 (r=-0.961**) or C18:3 (r=-0.756**), and positive between C18:2 and C18:3 (r=0.608**). Also, the C18:1 was negatively correlated with saturated fatty acids, C16:0 (r=-0.231**) and C18:0 (r=-0.479**).

국내 콩 유전자원의 지방함량 및 지방산 조성변이

정명근,Choung, Myoung-Gun 한국작물학회 2006 Korean journal of crop science Vol.51 No.suppl1

고품질 콩 품종육성 및 유전자원 연구의 기초자료로 활용하기 위해 국내 콩 주요품종 46계통 및 보존 유전자원 517 계통의 지방함량과 지방산 조성의 변이양상을 분석한 결과를 요약하면 다음과 같다. 1. 한국산 콩 주요 품종의 지방함량 범위는 $15.8%{\sim}20.3%$ 였으며, 평균 18.2%를 나타내었고, 지방함량이 가장 낮은 품종은 1986년에 육성된 보광콩이, 가장 높은 품종은 2000년도에 육성된 새별콩으로 조사되었다. 2. 한국산 콩 주요 품종 46계통의 지방산 조성분석 결과 포화지방산인 C16:0 및 C18:0의 경우 각각 $8.96{\sim}13.23%$ 및 $2.55{\sim}4.20%$ 범위로 존재하였고, 불포화지방산인 C18:1, C18:2 및 C18:3의 범위는 각각 $16.33{\sim}36.41%,\;42.32{\sim}58.84%$ 및 $6.98{\sim}10.72%$를 나타내었다. 3. 국내 보존 유전자원 517계통의 지방산 조성을 분석한 결과 C16:0은 8.50%(IT 154681)${\sim}14.78%$(IT 154558), C18:0은 1.86%(IT 022331)${\sim}4.78%$(KLG 10738), C18:1은 13.29%(IT 178710)${\sim}43.30%$(IT 154657), C18:2는 38.21%(IT 156004)${\sim}61.51%$(IT 178710) 및 C18:3이 5.03(IT 188085)%${\sim}11.48%$(IT 153412)의 범위를 나타내었다. 4. 콩 함유 지방산 중 포화지방산에 속하는 C16:0 및 C18:0은 불포화지방산인 C18:1과 고도의 부의 상관을 나타내었으며, 불포화지방산인 C18:1은 다른 종류의 불포화지방산인 C18:2 및 C18:3과 고도의 부의 상관을 나타내었고, C18:2와 C18:3 사이에는 고도의 정의상관이 인정되는 것을 확인할 수 있었다. The objectives of this study was to determine the oil contents and fatty acid compositions of soybean germplasms including major Korean cultivars, and to provide the basic information of fatty acid composition for development high quality soybean varieties. Among 46 Korean major cultivated soybean samples, the oil contents were varied from 15.8% to 20.3%, and the average oil content was 18.2%. Crude oil content of cv. Saebyolkong (20.3%) was the highest among that of other cultivated soybeans. Likely many other oils of plant origin, most fatty acids in soybean are unsaturated. The highest percentage of fatty acid in soybean was linoleic acid (18:2), followed in a decreasing order by oleic (C18:1), palmitic (C16:0), linolenic (C18:3), and stearic acid (C18:0). The composition of C18:1 and C18:2 fatty acids among 563 soybean germplasms and cultivars which were positively correlated with nutritional quality of edible vegetable oil, were ranged $13.29{\sim}43.30%\;and\;38.21{\sim}61.51%$, respectively, and the C18:3 which were negatively correlated with flavor quality were varied from 5.03% to 11.48%. Also, the composition of C16:0 and C18:0 which were known to raise total cholesterol levels in human serum were ranged $8.50{\sim}14.78%\;and\;1.86{\sim}4.78%$ respectively. On the other hand, the range of fatty acid composition among 46 Korean major soybean cultivars has been investigated to be: C16:0, $8.96{\sim}13.23%$; C18:0, $2.55{\sim}4.20%$; C18:1, $16.33{\sim}36.41%$; C18:2, $42.32{\sim}58.84%$; C18:3, $6.98{\sim}10.72%$. Among the 563 germplasms tested, there are significant correlations among unsaturated fatty acids: negative between C18:1 and C18:2 (r=-0.961**) or C18:3 (r=-0.756**), and positive between C18:2 and C18:3 (r=0.608**). Also, the C18:1 was negatively correlated with saturated fatty acids, C16:0 (r=-0.231**) and C18:0 (r=-0.479**).