行政院農業委員會台南區農業改良場   研究彙報第54號

 

落花生新品種台南17號之育成

陳國憲、楊藹華、楊允聰

摘  要

  陳國憲、楊藹華、楊允聰•2009•落花生新品種台南17號之育成。台南區農業改良場研究彙報 54:35-46。

  落花生新品系「NS0774號」於2009年7月21日通過命名,登記為「台南17號」。台南17號係以雜交育種方法育成,母本為雲林縣虎尾地區花紫籽粒地方栽培種,父本為嘉義縣六腳地區深紫籽粒地方栽培種。人工雜交於2003年春作進行,2003∼2005年以混合法進行雜交後代分離與培育及選拔優良單株,2006∼2008年進行品系試驗。台南17號屬瓦倫西亞型,種皮為具紫色花紋,種皮富含花青素。生育日數春作約130~145天,秋作為110~125天。春作及秋作的平均公頃莢果產量分別為2,656公斤及2,065公斤。平均剝實率為61.1%∼68.5 %。千粒重為434 g〜443 g;百莢重為191 g∼195 g。在田間自然發病情形下,較台南14號耐蚽f及葉斑病。適合作為水煮鮮食莢果及花青素提煉的原料。適合於雲林地區栽培。

關鍵詞:落花生,品種改良,花青素


Development of Peanut Variety Tainan No.17

Chen, K. H., A. H. Yang and Y. T. Yang

Abstract

  Peanut ( Arachis hypogaea L. ) cultivar Tainan No.17 is a high-yielding, Valencia-type developed by Tainan District Agricultural Research and Extension Station ( Tainan DARES ) in 2009. It was selected by bulk method during 2003 to 2005 from cross local cultivar of Yun-lin Huwei and Chiayi Liujiao in the spring crop of 2003. The single plant selection was made in F6 generation, in the spring crop of 2006. Tainan No.17 was evaluated in a series of trials during 2006∼2009 at the experimental field of Tainan DARES, and at the major peanut production area in Taiwan with the designation NS0774.

  Tainan No.17 is a middle maturing peanut cultivar and required approximately 130 to 145 days and 110 to 125 days to mature, respectively, in the spring and the fall environments in Taiwan. It has deep Purple brindle seed coat, which is abundant in anthocyanins. The average dry pod yield of Tainan No.17 is 2,656 kg/ha in the spring crop and 2,065 kg/ha in the fall crop. The plant height of Tainan No.17 is about 41.3 to 48.4 cm, the shelling percentage is about 61.1% to 68.5%, the hundred-pod weight is about 191 g to 195 g , and thousand-kernel weight is about 434 g to 443 g . Tainan No.17 has significantly differed from the commercial cultivars, Tainan No.14, in resistance to foliar diseases, and leaf spot. According to series field trials, Tainan No.17 can grown in Yun-lin region.

Key words: Peanut ( Arachis hypogaea L.) ,  Varietal improvement,  Anthocyanins


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