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Introduction to the new hybrid late indica rice combination Xieyou 963
Xieyou 963 is a new hybrid late indica rice combination bred in 1996 by the Crop Research Institute of the Zhejiang Academy of Agricultural Sciences (postal code: 310021). In the Zhejiang Province hybrid late indica rice regional trials in 1998 and 1999, the average yields per 667 sq m (1 mu) were 516.35 kg and 466.95 kg respectively, an increase of 13.74% and 9.65% over the control Shanyou 10; in the 1999 production trial, the average yield per 667 sq m was 450.9 kg, an increase of 8.78% over the control Shanyou
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Introduction to New Hybrid Late Indica Rice Combinations
Teyou 37 Teyou 37 is a new hybrid late indica rice combination bred by the Institute of Nuclear Agricultural Sciences of Zhejiang University. In the 2000 provincial production trial, the average yield per mu was 448.8 kg, an increase of 1.91% over Shanyou 10. Results from two years of regional trials: the average whole growth period was 129.8 days, the average effective panicles per mu was 175,000, the seed-setting rate was 83.7%, and the 1000-grain weight was 26.9 g. Its resistance identification results: moderately resistant to rice blast, susceptible to bacterial leaf blight, susceptible to white-backed planthopper, susceptible to brown planthopper; rice quality test results: milled rice rate, head
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Important breakthrough made in hybrid japonica rice breeding
On the 18th, the reporter learned from the Shanghai Academy of Agricultural Sciences that agricultural scientists in Shanghai have made a breakthrough in hybrid japonica rice breeding in the Yangtze River Basin. Following the acquisition of the first hybrid late japonica rice restorer line in the Yangtze River Basin to obtain national plant variety protection rights, the first southern hybrid late japonica rice combination to pass national variety approval has also been bred. At present, a series of strongly heterotic combinations have become an important support for the "seed source" of hybrid japonica rice in the Yangtze River Basin. Researchers from the Crop Breeding Institute of the Shanghai Academy of Agricultural Sciences used intermediate materials between indica and japonica subspecies as "bridge parents"
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Variety Introduction of the New Japonica Hybrid Rice Combination Huayou No. 5
The new japonica hybrid rice combination Huayou No. 5 is a high-quality, high-yield, multi-resistant, early-maturing new combination developed by the Institute of Crop Cultivation of the Liaoning Academy of Agricultural Sciences. Yield comparison trials were completed from 1997 to 1998, and it entered the Liaoning Province hybrid rice regional trial in 1999. In the two-year yield comparison trials from 1997 to 1998, the yield per mu was 574.8-698.1 kg, an increase of 11.1-27.4% over the control Liaojing 454-17. 1. Growth characteristics: The growth period of this combination is 155 days, plant height 10
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Breeding and Utilization of the Japonica Hybrid Rice Hanyou 1027
Hanyou 1027 is a new japonica hybrid rice combination bred by the institute in 1985 by crossing the Hanfeng male-sterile line with the T1027 restorer line. In 1986, at the institute's experimental farm, on 1.62 mu the yield was 581.7 kg per mu, an increase of 11.8% over Hanfeng. In 1988, on 1.2 mu at the institute, the yield was 604.6 kg per mu, an increase of 22.0% over Xiushui 04. As a single-season rice in Shanghai, the combination takes 153-156 days; as a double-season rice in Changsha and Hangzhou, 122-142 days.
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Brief Introduction to the High-Quality Hybrid Aromatic Rice Variety Chuanxiangyou 2
1. Origin of the combination: Chuanxiangyou 2 is a high-quality hybrid aromatic rice developed by our institute by test-crossing the newly bred male sterile line Chuanxiang 29A with the newly bred restorer line Chenghui 177. 2. Yield and main characteristics: Chuanxiangyou 2 is a medium indica late-maturing hybrid combination, with a sowing-to-heading period 5 d longer than that of Shanyou 63. Through years of multi-site trials, the yield per mu was 573.3 kg, an increase of 7.8% over the control Shanyou 63. Chuanxiangyou 2 has a plant height of 117.2 cm, 150,000 effective panicles per mu, an average of 182 grains per panicle, a seed-setting rate of 82.2%, and a 1000-grain weight of 28.
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Black rice flour jujube paste buns are made soft, fluffy and sweet this way
Ingredients for black rice flour jujube paste buns: 250 g each of black rice flour and white flour, 20 g yeast, 250 g water, 100 g jujube paste, 5 g white sugar. Method: (1) Put the black rice flour and white flour into a basin, add the yeast, white sugar and water (water temperature: hot in winter, cool in summer, warm in spring and autumn) and knead into a dough, then place in a warm spot to rise. (2) Take the risen dough onto the work surface, roll it into a long strip, pinch off pieces one by one, flatten each into a round disc, wrap in the jujube paste, shape into a steamed bun by hand, and steam in a steamer for about 15 minutes. Fe
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Why should cattle and sheep not be fed rice water after giving birth?
A farmer fed rice water to a cow after it gave birth to a calf, which caused rumen acidosis in the cow. Fortunately, the veterinarian treated it in time, so no loss was caused. According to the veterinarian, livestock are weak after giving birth, and feeding a moderate amount of rice water can supplement nutrition, strengthen the bones and muscles, and help cattle and sheep produce more milk. However, this is not the case for ruminant livestock such as cattle and sheep; drinking rice water after giving birth can easily cause rumen acidosis. After cattle and sheep develop this disease, for milder cases, sodium bicarbonate (cattle 60-100 grams, sheep 15-30 grams) and ginger tincture (cattle 80-100 milliliters,
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Fish Head Rice
Take fresh monkfish heads and arrange them in a salted stack or place them in a vat (tank) with 5-7% salt. After about 15 hours, wash and brush them, drain the water, first blanch them in boiling water to make the muscles contract, then steam them in a steamer basket. After about 1 hour they are ready to come out of the pot (judged by how easily the flesh separates from the bone). After removing from the pot and cooling, pick the flesh off (the fish bones, after being sun-dried and crushed into fish bone meal, are used as feed). Tear larger pieces of flesh into small pieces by hand, spread them out on mats to sun-dry, and after drying they become fish head rice, which can be packaged in small plastic bags. The finished product is pale yellow in color, with uniformly sized pieces of flesh
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How to Make Pickled Vegetable Stir-Fried River Shrimp, sour, fragrant and appetizing with rice
Cuisine: Sichuan cuisine Main ingredient: river shrimp Auxiliary ingredients: Sichuan pickled vegetables, green and red hot peppers, radish Seasonings: salt, chicken bouillon, soy sauce, white sugar, cooking wine, dried chili peppers Cooking method: 1. Dice the green and red hot peppers, radish and pickled vegetables separately, place a pan over heat and pour in oil, and once the oil is hot add the river shrimp, fry until crisp and remove; 2. Leave the base oil in the pan, add the dried chili peppers, pickled vegetables, hot peppers and radish and stir-fry over high heat, add cooking wine, white sugar, soy sauce, chicken bouillon and salt to season, add the river shrimp and stir-fry
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