A new rice variety 'Sorayuki'
2017
Kinoshita, M. (Hokkaido Research Organization Central Agricultural Experiment Station, Iwamizawa, Hokkaido (Japan). Production Research Department, Paddy-field Farming Group) | Ozaki, H. | Sonoda, T. | Tanaka, K. | Hirayama, Y. | Sugawara, A. | Fujii, H. | Yanagihara, T.
A new variety of non-glutinous paddy rice, 'Sorayuki' was developed at Hokkaido Research Organization Central Agricultural Experiment Station. It was derived from the cross 'Jouiku 455 / Daichinohoshi'. It was registered as a recommended variety of Hokkaido in 2014. The main characteristics of 'Sorayuki' are summarized as follows: Heading time and maturation period is slightly earlier than that of 'Kirara397'. Culm and ear length are longer than that of 'Kirara397'. Number of panicle is similar to that of 'Kirara397'. It belongs to the partial panicle - number type. Cold tolerance at booting stage is strong, and is superior to that of 'Kirara397'. Field blast resistance is strong, and is superior to that of 'Kirara397'. Yield potential is superior to that of 'Kirara397'. Grain quality is similar to that of 'Kirara397'. 'Sorayuki' has a high suitability as rice of use, such as the food service industry. From the characteristics mentioned above, 'Sorayuki' is expected to replace 'Kirara397'. Then it would contribute to stable supply to the food service industries and others.
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