A new rice [Oryza sativa] cultivar 'Sayakamochi'
2010
Nagayashi, Y., Miyazaki-ken. Agricultural Research Inst. (Japan) | Nakahara, T. | Kurogi, S. | Saitoh, A. | Iba, R. | Kato, H. | Yamashita, H. | Takita, T. | Mitsueda, H. | Takeda, H. | Tsutsumi, S. | Ueda, S. | Wakasughi, K. | Kawaguchi, M. | Yoshioka, H.
A new glutinous fragrant rice cultivar 'Sayakamochi' was developed at Miyazaki Agricultural Experiment Station in 2008. The characteristics are as follows. It is glutinous cultivar derived from a combination Kusutamamochi/Saikaimochi 223. The heading and matureing periods are about 2 days faster than Kusutamamochi which is one of the late maturing cultivar in Miyazaki Prefecture. The plant culm length is about 10 cm higher than 'Kusutamamochi' and panicle length is as long as 'Kusutamamochi'. The panicle number are same as 'Kusutamamochi'. The plant type is partial panicle number type. The brown rice yield is about 6% lower than 'Kusutamamochi'. Both the shape and the size of the brown rice are medium. The 1000-grain weight is 21.0 g, a little smaller than 'Kusutamamochi'. The resistance to lodging is a little strong. The resistance to leaf blast and to panicle blast are medium, and to the bacterial leaf blight is a little strong. The resistance to striped virus is susceptible. The smell of the brown rice is stronger than 'Chihonokaori' and 'Sallyqueen', and nearer 'Hieri'. The rice cake with a strong smell can be done. It smells when 'Sayakamochi' is cooked mixing 5-10% with nonglutinous rice, stickiness improves, and the eating quality improves. Especially, the ameliorating effect of the eating quality is large when mixing it with old rice.
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