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

Abstract

A new, two-rowed, waxy, hull-less barley cultivar, Kirari-mochi, was bred by the pedigree breeding method, and derived from a three-way cross (Shikoku-hadaka 103/Daikei HL107 (ant28.494)) F1/Shikoku-hadaka 97 (wax). Kirari-mochi is both proanthocyanidin-free (ant28.494) and amylose-free (wax), and boiled pearled barley of Kirari-mochi showed lower levels of discoloration after incubation at high temperatures than Ichibanboshi (a standard cultivar of hull-less barley). The polyphenol content of pearled Kirari-mochi is roughly half that of Ichibanboshi and the β-glucan content of Kirari-mochi pearled barley is about 1.5-times higher than that of Ichibanboshi. The broken kernel ratio of Kirari-mochi is lower than that of Ichibanboshi. Although the grain yield of Kirari-mochi is approximately 85% of that of Ichibanboshi, its tolerance to preharvest sprouting is lower than that of Ichibanboshi. Kirari-mochi is resistant to both barley yellow mosaic virus and powdery mildew, and is moderately resistant to scab. Kirari-mochi is well adapted to cultivation in the plains of central and western Japan, and it was released in 2010. Kirari-mochi is suitable for pearling and boiling, and has good eating quality.