Aromatic Suphanburi: A new recommended aromatic rice variety
1999
Decha Tuna | Surapol Chatuporn | Sompong Noochoy (Department of Agriculture, Bangkok (Thailand). Suphanburi Rice Experiment Station)
Suphanburi Aromatic Rice Variety (SPR89111-17-2-2-2-2); a new non-glutinous rice variety was derived from cross fertilization between SPR84177-8-2-2-2-1/SPR85091-13-1-1-1-4 and KDML 105. Photoperiod insensitivity is very specific characteristic for this variety, therefore it can be grown throughout the year even in dry season. It can be declared as dry season aromatic rice variety. For general performance, this variety has fair tillering with 126 cm plant height and needs approximately 120 days to complete maturity. High yield productivity leads to about 700 kilogram grain yield per rai in average. Additionally, in other point of view this variety is resistant to some major insect pests and diseases in the Central Region of Thailand. The resistant scores are generally better than that of KDML 105. However, weakness for this variety is susceptible to brown planthoppers (Nilaparvata lugens) and ragged stunt virus. For grain quality, this variety has straw color hull, long slender grain shape, slight chalkiness, good milling quality and low amylose content with best cooking quality which is the character of KDML 105. Suphanburi Rice Experiment Station, therefore, submits SPR89111-17-2-2-2-2 line to the Department of Agriculture to be a newly recommended variety, named Suphanburi Aromatic Rice. This new recommended aromatic rice variety can be starting released to farmers for increasing best quality rice yield in the Suphanburi Rice Experiment Station responsible and nearly area in the future.
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