食用木薯品种桂热10号的选育和栽培要点-《农业研究与应用》(2021年6期).docx

龙源版权所有 食用木薯品种桂热10号的选育和栽培要点作者：陈蕊蕊 周时艺 韦云东 郑华 盘欢 李军 罗燕春 付海天来源：《农业研究与应用》2021年第06期 摘 要：为了打破传统木薯行业发展瓶颈，应对木薯行业转型的迫切需求，培育出氢氰酸含量低、可鲜食，支链淀粉含量高、糯性强的木薯糖水专用新品种。以广西防城港市防城区平旺乡横过村采集地方糯米木薯种质“糯米糍”为材料，经过系列比较试验，选育出桂热10号。在区域性和生产性试验中，桂热10号平均鲜薯产量分别为29.45 t/hm2和32.41 t/hm2，比主栽食用品种SC9增产6.81%和8.64%，5年平均支链淀粉含量89.48%，比对照提高了6.75个百分点，氢氰酸含量12.6 mg/kg，粗纤维3.41%，粗蛋白4.79%，β-胡萝卜素0.21 mg/100g。2020年11月3日获得“热带作物品种审定证书”[热品审2020001]。桂热10号具有高支链淀粉，低氢氰酸、可鲜食，糯性强，适应性广等优点，适合加工成木薯糖水;可在广西、广东、福建、江西等相似生态区域的木薯种植区推广种植。 关键词：木薯;桂热10号;选育;栽培 中图分类号：S889+.5 文献标志码：A Breeding and Cultivation Techniques of A Edible Cassava Variety Guire 10 CHEN Ruirui1，2，ZHOU Shiyi1，2，WEI Yundong1，2，ZHENG Hua1，2， PAN Huan1，2，LI Jun1，2*，LUO Yanchun1，2，FU Haitian1，2 （1Guangxi Subtropical Crops Research Institute，Nanning，Guangxi 530001，China; 2Guangxi Cassava Research Institute，Nanning，Guangxi 530001，China） Abstract：A new fresh edible cassava variety with low-hydrocyanic acid，high-amylopectin，and strong-waxiness，which was specifically used for processing cassava sugar water，was bred to promote the industrial transformation and break the development bottleneck of traditional cassava industry. using the local glutinous cassava cultivar‘Nuomici’collected from Hengguo village，Pingwang township，Fangcheng city，Guangxi as material，after a series of comparative experiments，the new variety Guire 10 was selected. In regional experimem and productive test，the average root yields of Guire 10 were 29.45 t/hm2 and 32.41 t/hm2，respectively，6.81% and 8.64% higher than that of the main edible variety SC9，and the five-year average amylopectin content was 89.48%，6.75% higher than that of SC9，and the contents of hydrocyanic acid，crude fiber，crude protein and β-carotene were 12.6 mg/kg，3.41%，4.79% and 0.21 mg/100g，respectively. This variety has obtained the“tropical crop variety approval certification”on November 3，2020. Guire 10 with the advantages of high-amylopectin，low-hydrocyanic acid，fresh-eating，strong-waxiness and wide adaptability was suitable f