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Chang Hue Choi(崔昌休),Hee Jin Park(朴喜溱),Hyun Don Kim(金鉉燉),Woo Hyung Park(朴雨炯) 한국육종학회 1990 한국육종학회지 Vol.22 No.3
New malting barley variety Doosan # 29 is uniform and early maturing, high tillering, good Quality and high yielding. This variety was developed from the cross Sacheon # 1×Zikukei No. 1537 made in 1979 at Sacheon Malting Barly Experiment Station, Doosan Farm’s Co, Ltd. This variety was determined to recommend to the all malting barley production areas in southern part of Korea from 1988.
Woo Hyung Park(朴雨炯),Chang Hue Choi(崔昌休),Seok Hyun Jang(張碩賢),Hyun Don Kim(金鉉燉) 한국육종학회 1985 한국육종학회지 Vol.17 No.2
New malting barley variety “Doosan # 22” is a semidwarf, early maturity, good quality, high tillering and high yielding variety. This variety was developed from the cross “Seijo# 17×New Golden Melon” in 1974 at Sacheon Malting Barley Experiment Station, Doosan Farm’s Co. This variety was determined to recommend to the all malting barley production areas in southern part of Korea from 1985.
千鍾殷,崔昌休 順天大學校 農業科學硏究所 1994 農業科學硏究 Vol.8 No.-
The purpose of this report is to suggest barley breeders and researchers to improve the nutritional, cooking, eating, alcoholic and malting qualities of barley variety according to its usage. the amounts of protein, starch, lipid, minerals and vitamins in barley grains, especially lysine should be higher, and whiter, waxy, and naked lines are required for human food. A line having more starch and self diastatic power should be selected for alcoholic grains. Also, malting barley lines are required to have the characters of higher germinative energy, lower protein, lower β-glucan, higher extract and diastatic power. In conclusion, higher nutritional quality of barley should be a principal programme for enhancing its future usage.