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| Thamrongsilpa Pothisoong; Somchai Piyapanthawanon; Tawil Nilpayak. |
| Improvement of non restorer lines (B-line) of sweet sorghum was carried out at the National Corn and Sorghum Research Center, Pakchong district, Nakhonratchasima province during 2005-2009 for 10 seasons, aimed to improve their yield components by backcrossing method for 3 generations and followed by 4 generations of pedigree selection. For pedigree selection procedure, line selection was compared to family selection method. In late rainy season 2009, it was found that 40 non restorer lines of sweet sorghum were selected from the line selection method. They had 54-62 days to flowering, 136-298 cm of plant height, 12-14 leaves per plant, 18-30 cm of panicle length, 10.1-15.8 percent brix of sweetness, 17-22 mm of stem diameter, 2.0-3.0 leaf diseases score,... |
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Palavras-chave: Sweet sorghum; Pedigree selection; Line selection; Family selection; Non-restorer lines; ข้าวฟ่างหวาน; การปรับปรุงพันธุ์; การคัดเลือกพันธุ์แบบจดประวัติ; พันธุ์รักษาความเป็นหมัน; การคัดแยกสายพันธุ์; การไม่การคัดแยกสายพันธุ์; การผสมกลับ; องค์ประกอบผลผลิต; การเจริญเติบโต; การเกิดโรคทางใบ; ลักษณะทางการเกษตร. |
| Ano: 2010 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4666 |
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| Sumran Srichomporn; Thamrongsilpa Pothisoong; Somchai Piyapanthawanon; Narongchai Boonsri; Kittisak Srichomporn. |
| Five popcorn varieties were tested for their quality at the National Corn and Sorghum Research Center in 2009. The objective is to choose the high potential popcorn variety for sugar-butter flavor popcorn snack as a commercial product. The experiment laid out in RCBD, composed of 5 treatments with 4 replications. The quality under investigation including, popping percentage, expansion volume, flake size, grain moisture, germinal and abgerminal thickness, grain size, flake type, flake color and taste score. The result found that Five stars popcorn, a commercial popcorn variety gave the best quality followed by pearl popcorn composite. It had 98 percent of popping percentage, 37 mg/g of expansion volume, 7.5 ml/grain of flake size, 274 micron of abgerminal... |
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Palavras-chave: Popcorn; Popping quality; ข้าวโพดคั่ว; การคั่ว; คุณภาพ; อาหารว่าง; ผลิตภัณฑ์เชิงพาณิชย์; คุณภาพทางประสาทสัมผัส; พันธุ์. |
| Ano: 2010 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4686 |
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