'Oborozuki', a new rice cultivar [Oryza sativa] with low amylose content and superior eating quality
2007
Ando, I.(National Agricultural Research Center for Hokkaido Region, Sapporo (Japan)) | Araki, H. | Shimizu, H. | Kuroki, M. | Miura, K. | Nagano, K. | Konno, K.
'Oborozuki', a new rice cultivar with low amylose content in the endosperm, was bred from a cross between Kuiku150 (Akiho) and Hokkai 287 at the National Agricultural Research Center for Hokkaido Region and registered as Paddy Rice Norin 398 in 2003. The amylose content in the endosperm of Oborozuki is about 14%, which is 5% lower than that of Hoshinoyume but 4% higher than that of Ayahime with a dull endosperm. The protein content in the endosperm is slightly higher than that of Hoshinoyume. The eating quality of cooked Oborozuki rice is better than that of Hoshinoyume because its stickiness and softness show intermediate values between those of Hoshinoyume and Ayahime. Oborozuki is a moderate maturing variety and its heading date is almost the same as that of Hoshinoyume. The culm length of Oborozuki is short and its lodging tolerance is moderate to high. The yield of Oborozuki is about 3-5% lower than that of Hoshinoyume. The grain quality of brown rice is almost the same as that of Hoshinoyume. Oborozuki has high tolerance to cool temperature at the booting stage and its field resistance to leaf blast is moderate to low. Oborozuki is thought to be adaptable to major rice cultivating areas of Hokkaido and is a cultivar recommended by the Hokkaido Prefectural government.
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