Author(s) : Takata, K.Yanaka, M.Ishikawa, N.Ikeda, T. M.Funatsuki, W.

Journal article : Bulletin of the NARO, Agricultural Research for Western Region 2017 No.17 pp.13-30 ref.10


Abstract : A new hard wheat cultivar 'Setokirara' was developed by Western Region Agricultural Research Center and registered in 2014. It was bred using a back cross method. A soft wheat cultivar 'Fukuhonoka' which shows good white salted noodle quality and high yield was used as a recurrent parent. Three genes, Pinb-D1c resulting in hard grain texture, Glu-D1d increasing gluten strength and Glu-B3h increasing gluten extensibility, were introduced by backcrossing eight times using DNA markers. Agronomic characters of 'Setokirara' are similar to those of 'Fukuhonoka' which shows early maturity, resistance to pre-harvest sprouting and scab, and high yield. The date of maturing of 'Setokirara' is two days earlier than that of 'Norin 61'. The mean grain yield of 'Setokirara' is 10% higher than that of 'Norin 61' and 40% higher than that of 'Nishinokaori'. The protein contents of grain and flour tend to be lower than those of 'Nishinokaori' due to the high grain yield. Using flour with high protein content, the bread making quality of 'Setokirara' is comparable to that of No.1 Canada Western Red Spring. It should be noted that the cultivation of 'Setokirara' needs a top dress application of nitrogen fertilizer around flowering time to increase the grain protein content. 'Setokirara' is well adapted to lowland areas of western Japan. It was released and became a recommended cultivar in Yamaguchi prefecture in 2013.





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