Quality Characteristics and Development of Naked Waxy Barley(Hordeum vulgare L.) Cultivar “Yeongbaekchal" without Discoloration of Cooked Barley

The limited use of barley for food is mostly due to undesirable color and unfamiliar flavor of barley based food products. So, preventing the browning is very important in order to increase the consumption of barley. ‘Yeongbaekchal’is a new naked waxy barley cultivar which is not get discolored. It was developed by the National Institute of Crop Science, RDA in 2013. It was derived from the cross between‘Radiant’which is a proanthocyanidin free and ‘Saechalssal’ which has characteristics of winter hardness, lodging tolerance, waxy endosperm and good cooking. The initial cross was done in 2006 and the selected line, ‘Iksan116’(HB16953-B-B-7), had no proanthocyanidin and showed good quality characteristics under yield trial test from 2012 to 2013. Heading and maturing date of ‘Yeongbaekchal’ were 3days late than those of ‘Saechalssal’. It had 90 cm of culm length and 5.0 cm of spike length. It showed 840 spikes per m 2 , 63 grains per spike, 25.1 g of 1,000-grain weight, and 831 g of test weight. ‘Yeongbaekchal' showed better resistance to BaYMV (Barley yellow mosaic virus) and similar water absorption rate and expansion rate with the check cultivar. Its average yield of the pearled grain in the regional yield trial was 3.42 MT/ha in paddy field, which were 5% lower than that of the check cultivar. It showed a little discoloration during the storage after cooked.