How much is japonica rice this year? Varieties, differences from indica rice, and key points for mid-to-late stage management
Japonica rice, a type of rice, is mainly produced in China's Yellow River basin, northern and northeastern regions; in the south it is distributed above 1800 m altitude and is relatively tolerant of cold.So how much is japonica rice this year? What varieties are there? What is the difference between it and indica rice? What are the key points for mid-to-late stage management of japonica rice?From the Jiamusi japonica rice market in Heilongjiang, the price of japonica rice 1805 is about 3504 yuan/ton; the price of japonica rice 1807 is about 3199 yuan/ton; the price of japonica rice 1809 is about 3378 yuan/ton; the price of japonica rice 1811 is about 3312 yuan/ton.
What varieties of japonica rice are there?
According to differences in sowing period, growth period and maturity period, japonica rice can be further divided into three types: early japonica rice, medium japonica rice and late japonica rice. Generally, the growth period of early rice is 90-120 days, that of medium rice is 120-150 days, and that of late rice is 150-170 days. Their sowing periods and harvest seasons also vary greatly due to different climatic conditions in each region. Below are some common cultivated varieties:
1. Conventional japonica rice Wuyunjing 27, Jiangsu (Wujin) Rice Research Institute, 2014 Su Shen Dao 201209
2. Conventional japonica rice Nanjing 49, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, 2014 Su Shen Dao 201207
3. Conventional japonica rice Nanjing 5055, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, 2014 Su Shen Dao 201114
4. Conventional japonica rice Zhendao 11, Zhenjiang Institute of Agricultural Sciences in the Hilly Area of Jiangsu, 2013 Su Shen Dao 201015
5. Conventional japonica rice Yangjing 4227, Institute of Agricultural Sciences of the Lixiahe Region of Jiangsu, 2013 Su Shen Dao 200912
6. Conventional japonica rice Ningjing 4, College of Agriculture, Nanjing Agricultural University, 2013 Guo Shen Dao 2009040
7. Conventional japonica rice Wuyunjing 24, Institute of Agricultural Sciences of Wujin District, Changzhou City, 2011 Su Shen Dao 201009
8. Conventional japonica rice Nanjing 45, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, 2011 Su Shen Dao 200910
9. Conventional japonica rice Yangjing 4038, Institute of Agricultural Sciences of the Lixiahe Region of Jiangsu, 2010 Hu Nong Pin Shen Rice 2010 No. 005; Su Shen Dao 200810
10. Conventional japonica rice Ningjing 3, Nanjing Agricultural University, 2010 Wan Dao 2009005; Su Shen Dao 200809
What is the difference between japonica rice and indica rice?
1. The traits of indica rice are relatively close to those of its ancestor wild rice, so some scholars consider indica rice to be the basic type and japonica rice to be the variant type. Indica rice is suitable for planting in low-latitude, low-altitude hot and humid regions; its grains are easy to shed, and it is relatively tolerant of moisture, heat and strong light, but not cold. Japonica rice is more suitable for planting at high latitudes or at high altitudes in low latitudes; its grains are not easy to shed, and it is relatively tolerant of cold and weak light, but not high temperatures. Therefore, japonica rice varieties are generally used for the later season in the double-cropping rice region of the middle and lower reaches of the Yangtze River and north of the Yellow River.
2. In grain business, identification is mainly based on the properties and grain shape of the rice. Generally, indica rice has weaker stickiness and a long, narrow grain shape; japonica rice is sticky and has short, round grains. The difference in stickiness between steamed indica rice and japonica rice is mainly due to their different starch composition. Starch is divided into amylose and amylopectin; amylopectin is rich in stickiness and can be completely gelatinized into a viscous paste after cooking, while amylose can only form a paste with lower viscosity. Indica rice contains more amylose, so its stickiness is lower than that of japonica rice. Glutinous rice contains almost 100% amylopectin and is very sticky, especially japonica glutinous rice (large glutinous rice).
Appendix: Key points for mid-to-late stage management of japonica rice
Japonica rice is at the key stage of panicle differentiation and formation of yield components. This period is the most favorable for increasing the seed-setting rate and 1000-grain weight. Scientific management will play a decisive role in achieving high quality and high yield, and can also compensate to a certain extent for fields with insufficient early growth. It is hoped that management during this period will not be neglected.
1. Apply grain fertilizer: the main effect of grain fertilizer is to maintain a suitable nitrogen level and a relatively high photosynthetic rate in the leaves, prevent premature senescence of roots, stems and leaves, and make the grains plump and full. That is, for rice fields with yellow leaves, low plant nitrogen content and insufficient soil fertility reserve, apply grain fertilizer as appropriate. If the plants do not obviously show signs of fertilizer deficiency, fertilization should not be applied. Whether to apply grain fertilizer and how much to use must be considered according to the seedling conditions; excessive fertilization and inappropriate timing must be avoided. If panicle-grain fertilizer is applied blindly, it is easy to cause delayed maturity with excessive vegetative growth, increased empty and shriveled grains, reduced 1000-grain weight, and increased susceptibility to pests and diseases. Water slurry management: in order to increase the tiller ear-bearing rate, ensure the normal development of branches and glumes, and increase the number of grains per panicle, rice fields should currently maintain a relatively shallow water layer, generally 4-6 cm deep. After heading, an irrigation method of frequent small amounts of water and alternating wet and dry conditions should be adopted, that is, each time a small amount of water is applied to form a shallow water layer, and the next irrigation is applied after the soil becomes moist, until water is cut off one week before harvest. In this way, truly achieve: regulate air with water, nourish roots with air, protect leaves with roots, and protect yield with leaves.
2. Management during the grain-filling stage. The general principle of rice management during this period is: nourish roots, protect leaves, prevent premature leaf senescence, promote large and full grains, and prevent empty and shriveled grains. 1. Reasonable irrigation and timely drainage. During the heading and flowering period, a certain water layer still needs to be maintained in the field to regulate water temperature, increase air humidity, and facilitate flowering and pollination. At the grain-filling stage, adopt the irrigation method of alternating dry and wet with wet as the main approach, that is, after one irrigation, let it dry naturally for 1-2 days, then irrigate again. This can achieve the purpose of nourishing roots with air and protecting leaves with water, help promote grain filling, and prevent premature senescence. Entering the dough stage, adopt the irrigation method of alternating dry and wet with dry as the main approach; after one irrigation, let it dry naturally for 3-4 days, then irrigate again. In the later period, drain the water 7-10 days before harvest. 2. Timely harvest. Rice harvest is generally from the late dough stage to the early full-ripening stage. At this time the grains turn yellow, and the stems, leaves and panicles turn yellow; harvest should be carried out in time to ensure a bumper harvest.