Breeding a New Apple Cultivar, ‘HFF60’: Its Breeding Process and Characteristics

Biotechnology and apple breeding in Japan

Apple is a fruit crop of significant economic importance, and breeders world wide continue to develop novel cultivars with improved characteristics. The lengthy juvenile period and the large field space required to grow apple populations have imposed major limitations on breeding. Various molecular biological techniques have been employed to make apple breeding easier. Transgenic technology has...

Advances in the Breeding of Tree Peonies and a Cultivar System for the Cultivar Group

Tree peonies native to China have become an internationalized ornamental plant and are widely cultivated in many countries in Asia, America, Europe and Australia. Breeding starting from domestication of wild plants through selection of bud mutations and seedlings to hybridization has been done for about 1500 years. At present a few thousand cultivars are cultivated globally in gardens or propag...

Breeding of Kirari-mochi: A new two-rowed waxy hull-less barley cultivar with superior quality characteristics

1) National Agricultural Research Center for the Western Region, WeNARC, NARO, 1-3-1 Senyu, Zentsuji, Kagawa 765-8508, Japan 2) National Institute of Crop Science, NICS, NARO, 2-1-18 Kannondai, Tsukuba Ibaraki 305-8518, Japan 3) National Agricultural Research Center, NARC, NARO, 1-2-1, Inada, Joetsu, Niigata 943-0193, Japan 4) Present address: 1327 Ashiro Higashimiyoshi, Tokushima 771-2502, Jap...

New Plant Breeding Techniques

Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice

Cooked rice of 'Sasanishiki' is soft and not as sticky as those of Japanese leading cultivars 'Koshihikari' and 'Hitomebore'. As a method for efficient selection of a breeding line having a good eating quality like that of 'Sasanishiki', the use of physical properties of cooked rice and cooking quality was examined. There were differences of physical properties of the surface layer, starch-iodi...