A new glutinous rice variety 'Kitafuku mochi'
2018
Hirayama, Y. (Hokkaido Research Organization Kamikawa Agricultural Experiment Station, Hokkaido (Japan)) | Maekawa, T. | Shinada, H. | Satoh, H. | Kiuchi, H. | Satoh, T. | Yoshimura, T. | Kasuya, M. | Ozaki, H. | Kinoshita, M. | Numao, Y. | Sasaki, T. | Fujii, H.
A new variety of glutinous paddy rice, 'Kitafuku mochi' was developed by Hokkaido Research Organization Kamikawa Agricultural Experiment Station, and was registered as a recommended variety of Hokkaido in 2014. It was derived from the cross 'Jyoukeimochi04240' / 'Jouikumochi 451 (Shirokuma mochi)'. The main characteristics of 'Kitafuku mochi' are summarized as follows: Heading time is later than that of 'Shirokuma mochi' and earlier than that of 'Hakuchou mochi'. Time of maturing is later than those of 'Shirokuma mochi' and 'Hakuchou mochi'. Culm length is similar to those of 'Shirokuma mochi' and 'Hakuchou mochi'. Ear length is slightly longer than that of 'Shirokuma mochi' and shorter than that of Hakuchou mochi'. Number of panicles is similar to that of 'Shirokuma mochi' and larger than that of 'Hakuchou mochi'. 'Kitafuku mochi' belongs to the panicle - number type. It bears very short awns infrequently. Color of glume top is yellow - white. Tolerance to cool weather during the booting stage and the flowering stage is extremely strong. Field blast resistance is middle. Grain yield is heavier than that of 'Shirokuma mochi' and slightly heavier than that of 'Hakuchou mochi'. The rice cake made from 'Kitafuku mochi' is harder after cooling for 24 hours than that made from either 'Himeno mochi' or 'Hiyoku mochi'. From the characteristics mentioned above, 'Kitafuku mochi' may replace partly 'Hakuchou mochi' and all of 'Shirokuma mochi'. 'Kitafuku mochi' is expected to contribute to stable production and extention of the market for glutinous rice suitable for processing rice cakes in Hokkaido.
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