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식용 자색 고구마 품종 ‘단자미’
Author
이형운, 이준설, 정미남, 양정욱, 남상식, 한선경, 김재명, 안승현, 송연상, 황엄지, 유경단, 고산, 문진영, 최규환, 황세구, 이안수, 강영식, 이경보
Journal Title
한국육종학회지
Publication Year
2020
Topics
Summary
‘Danjami’ was developed in 2015 as a purple-fleshed sweetpotato variety with excellent palatability, derived from a cross between ‘Yeonjami’ and ‘Yeonhwangmi’. It exhibits a 20.8% higher soluble solid content and a more tender texture compared to ‘Sinjami’, with an anthocyanin content of 55.1 mg/100g.
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