Development of high yielding rice cultivars ‘Yamadawara’, ‘Emidawara’ and ‘Toyomeki’

DOI
  • HIRABAYASHI Hideyuki
    Institute of Crop Science, National Agriculture and Food Research Organization
  • TAKEUCHI Yoshinobu
    Institute of Crop Science, National Agriculture and Food Research Organization
  • KATO Hiroshi
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Tokyo University of Agriculture)
  • ISHII Takuro
    Institute of Crop Science, National Agriculture and Food Research Organization
  • SATO Hiroyuki
    Institute of Crop Science, National Agriculture and Food Research Organization
  • MAEDA Hideo
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Headquarters, National Agriculture and Food Research Organization)
  • OHTA Hisatoshi
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Tohoku Agricultural Research Center, National Agriculture and Food Research Organization)
  • ANDO Ikuo
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Japan Association for Techno-innovation in Agriculture, Forestry and Fisheries)
  • NEMOTO Hiroshi
    Institute of Crop Science, National Agriculture and Food Research Organization
  • SUNOHARA Yoshihiro
    Institute of Crop Science, National Agriculture and Food Research Organization
  • GOTO Akitoshi
    Institute of Crop Science, National Agriculture and Food Research Organization
  • KUROKI Makoto
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization)
  • KOBAYASHI Nobuya
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Japan International Research Center for Agricultural Sciences)
  • TSUNEMATSU Hiroshi
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Headquarters, National Agriculture and Food Research Organization)
  • TANAKA Junichi
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Headquarters, National Agriculture and Food Research Organization)
  • IDETA Osamu
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Western Region Agricultural Research Center (Kinki, Chugoku and Shikoku Regions), National Agriculture and Food Research Organization)
  • IMBE Tokio
    Institute of Crop Science, National Agriculture and Food Research Organization
  • YAMAGUCHI Masayuki
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Tohoku Agricultural Research Center, National Agriculture and Food Research Organization)
  • IKEGAYA Tomohito
    Institute of Crop Science, National Agriculture and Food Research Organization
  • HIRAYAMA Masakata
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Plant Biotechnology Institute, Ibaraki Agricultural Center)
  • TSUDA Naoto
    Institute of Crop Science, National Agriculture and Food Research Organization (Current: Institute of Agricultural Machinery, National Agriculture and Food Research Organization)
  • MATSUBARA Kazuki
    Institute of Crop Science, National Agriculture and Food Research Organization
  • KAJI Ryota
    Kyushu Agricultural Experiment Station (Current: Central Region Agricultural Research Center (Kanto, Tokai and Hokuriku Regions), National Agriculture and Food Research Organization)
  • MIZOBUCHI Ritsuko
    Kyushu Agricultural Experiment Station (Current: Institute of Crop Science, National Agriculture and Food Research Organization)
  • TAMURA Yasuaki
    Japan International Research Center for Agricultural Sciences (Current: Headquarters, National Agriculture and Food Research Organization)
  • MATSUSHITA Kei
    Institute of Crop Science, National Agriculture and Food Research Organization

Bibliographic Information

Other Title
  • 多収水稲品種「やまだわら」「えみだわら」及び「とよめき」の育成

Description

<p>The new rice cultivars ‘Yamadawara’, ‘Emidawara’, and ‘Toyomeki’, officially registered by the Ministry of Agriculture, Forestry and Fisheries in 2014, 2022, and 2017, respectively, have been introduced to exploit the high-yielding ability of ‘Mizuhochikara’, a Japonica-Indica intermediate cultivar. ‘Yamadawara’ and ‘Emidawara’ are suitable for cultivation in the Kanto and Hokuriku regions as well as southern and western areas, whereas ‘Toyomeki’ can be cultivated in these areas as well as flat areas in southern Tohoku. The ripening period of ‘Emidawara’ is shorter than that of ‘Yamadawara’. All three cultivars have high lodging tolerance, and high yields can be obtained by high-fertilizer cultivation. Brown rice yields exceed 70 kg/a when transplanted early and are around 60 kg/a even when transplanted late. These yields are clearly higher than those of common staple food cultivars. The grain quality of ‘Yamadawara’ is inferior to that of ‘Asanohikari’, while that of ‘Emidawara’ is roughly equivalent to that of ‘Asanohikari’. The grain quality of ‘Toyomeki’ is inferior to that of ‘Koshihikari’. In terms of the physical properties of the cooked rice, all three cultivars are harder and less sticky than ‘Koshihikari’. Therefore, these cultivars can meet the demands of food service providers, being less sticky and suitable for cooking on factory lines, or for preparing pilaf or fried rice.</p>

Journal

Keywords

Details 詳細情報について

  • CRID
    1390583800948960896
  • DOI
    10.34503/naroj.2024.19_31
  • ISSN
    24349909
    24349895
  • Text Lang
    ja
  • Data Source
    • JaLC
  • Abstract License Flag
    Disallowed

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