日本花生生产概述 当前品种改良的进展及其展望(英文)

Overview of Groundnut Production in Japan- Recent Developments in Varietal Improvement and Its Future

与多种蔬菜作物一样,花生一直以来就是日本Kanto和南部Kyushu地区的重要农作物,然而随着来自中国和美国等国外花生进口数量的增加,花生种植者的生产积极性已经变低。由于油用花生和烘烤花生的进口分别在1971和1973年开始放开,国内的花生生产大幅下滑。2002年的种植面积是9950hm2,按花生仁计的产量是24000t。目前的消费量大约是每年60000t,并且目前还在持续下降。大果花生几乎100%进口自中国,小果花生也有7000t分别进口自中国、美国和南美洲。为了提高花生的食用品质,育种工作已经取得了进展,目前已经注册了 收稿日期:2003 11 29作者简介:大门弘幸博士,日本大板府立大学农学生命科学院教授,主要从事花生教学与研究。14个花生品种,但是只有两个品种Chibahandachi和Nakateyutaka正在被广泛种植,占种植面积的80%。最近又有两个适于南部Kyushu地区的早熟品种Satonoka和Fukumasari被注册。由于近来煮花生的消费正在增长,育种目标也必须瞄准于此。口味是衡量日本花生品种食用品质的非常重要的因素,因此口味的遗传改良也必须取得进展。此文亦将提及最近在日本注册的一些花生品种的某些特征。

Peanut has been an important constituent in field crop production systems with various vegetable crops in Kanto and Southern Kyushu districts in Japan. However, the import from the foreign countries such as China and the United States has gradually been increasing, and the conation of the peanut growers becomes low. Since import liberalization of the peanut for oil and the roasted peanut were done in 1971 and 1973, respectively, the domestic production decreased remarkably. In 2002, the cultivated area is 9,950 ha and the production is 24,000 tons as unshelled peanut. The consumption is currently about 60,000 tons per a year, and it is now continuing to decrease. As for the large size peanut, approximately 100% is imported from China, and as for the small size peanut, 7,000 tons are imported from China, the United States, and South Africa, respectively. To improve eating quality of peanut, the breeding has been proceeded and 14 varieties are registered at present. However, only two kinds of varieties, Chibahandachi and Nakateyutaka, are now grown on much of cultivated area. Both varieties account for 80% of all the growing area. Recently, as the early maturing variety for the Southern Kyushu district, two varieties of Satonoka and Fukumasari were registered. Because the consumption as boiled pods is recently increasing, the breeding must be also conducted for this use. The flavor is a very important element for eating quality in Japanese varieties. The genetic improvement in flavor should also be proceeded. In this presentation, some traits of recent varieties of peanut registered in Japan are also mentioned.