'Kouiku 76 gou', a new extremerly early rice line with superior eating quality and grain appearance under high temperatures during ripening
2018
Mizobuchi, M. | Takata, S. | Sakata, M. | Kameshima, M. | Yoshida, Y.
'Kouiku 76 gou', with its superior eating quality and grain appearance under high temperatures during ripening, was selected and grown as individuals from a hybrid progeny of 'Fusaotome'/'Koshihikari' at the Kochi Prefectural Agricultural Research Center. It was recognized as a extremely early one with fine eating quality, low rice protein content, high yield, and tolerance to grain damage from high temperature during ripening. It was recommended by Kochi Prefecture during 2017. The characteristics of 'Kouiku 76 gou', can be summarized as follows. 1. Heading and maturity stages are the same as that for 'Natsuhikari', and on the coastal plain of Kochi prefecture, even when transplanted in mid-April, it is possible to harvest during July. 2. Culm length is 4-5 cm longer than 'Natsuhikari', but ear length is short. Lodging resistance is classified as medium or inferior to 'Natsuhikari'. The number of panicles is slightly smaller than that for 'Natsuhikari', and the plant type is intermediate. 3. The number of grains per head is larger than that of 'Natsuhikari'. The yield ratio of 'Kouiku 76 gou' to 'Natsuhikari' is 118. 4. The resistance of 'Kouiku 76 gou' to sheath blight, bacterial leaf blight and helminthosporium leaf spot is similar to that of 'Natsuhikari'. Howrver leaf blast and panicle blast are weak. 5. The high-temperature ripening ability is very similar to 'Natsuhikari' and low temperature resistance is moderately similar. 6. The shape and appearance of brown rice is nearly equal to 'Natsuhikari'. 7. The eating quality of 'Kouiku 76 gou' is superior to that of 'Natsuhikari' because of its lower protein content (6.8% less than that of 'Natsuhikari') and similar amylase content.
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