수요자 참여형으로 육성된 최고품질 벼 ‘알찬미’
‘Alchanmi’ - A High-Quality Rice Bred with Stakeholder Participatory Program
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초록
Alchanmi’, a japonica rice variety, was developed from a cross between ‘Junam’ and ‘Chilbo’ by a rice breeding team at the NationalInstitute of Crop Science and Icheon, Agricultural Technology Center in 2018. The heading date of ‘Alchanmi’ was August 10 in the middleplain area—two days later than that of ‘Hwaseong’. ‘Alchanmi’ had a culm length of 69 cm, 16 cm shorter than that of ‘Hwaseong’, and 103spikelets per panicle. The viviparous germination rate of ‘Alchanmi’ was 24.4%. It showed resistance to blast, bacterial blight (K1, K2, K3race), and stripe virus, but was susceptible to the K3a race of bacterial blight, dwarf and black streak dwarf viruses, and plant hoppers. Themilled rice of this variety exhibited a translucent and medium short grain shape. The cooked rice grains of ‘Alchanmi’ had an excellent palatabilityindex (0.7) and showed lower amylose content (18.6%) than that of ‘Hwaseong’. The grain milling characteristics of ‘Alchanmi’ were betterthan those of ‘Hwaseong’, especially the head rice milling recovery ratio and head rice ratio (96.2%). ‘Alchanmi’ showed 5.83 MT/ha of milledrice productivity at 6 sites under ordinary cultivation (Registration No. 8132).
Abstract
Alchanmi’, a japonica rice variety, was developed from a cross between ‘Junam’ and ‘Chilbo’ by a rice breeding team at the NationalInstitute of Crop Science and Icheon, Agricultural Technology Center in 2018. The heading date of ‘Alchanmi’ was August 10 in the middleplain area—two days later than that of ‘Hwaseong’. ‘Alchanmi’ had a culm length of 69 cm, 16 cm shorter than that of ‘Hwaseong’, and 103spikelets per panicle. The viviparous germination rate of ‘Alchanmi’ was 24.4%. It showed resistance to blast, bacterial blight (K1, K2, K3race), and stripe virus, but was susceptible to the K3a race of bacterial blight, dwarf and black streak dwarf viruses, and plant hoppers. Themilled rice of this variety exhibited a translucent and medium short grain shape. The cooked rice grains of ‘Alchanmi’ had an excellent palatabilityindex (0.7) and showed lower amylose content (18.6%) than that of ‘Hwaseong’. The grain milling characteristics of ‘Alchanmi’ were betterthan those of ‘Hwaseong’, especially the head rice milling recovery ratio and head rice ratio (96.2%). ‘Alchanmi’ showed 5.83 MT/ha of milledrice productivity at 6 sites under ordinary cultivation (Registration No. 8132).
참고문헌 (17)
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