What are the common varieties of long-grain rice?
If we only speak of long-grain rice, can everyone immediately think of which kind of paddy it is? It is also called indica rice, and the milled grain is called indica rice, which is grown relatively widely in southern regions. So what are the common varieties of long-grain rice that farmers grow now? Friends who want to know can read on!
Common varieties of long-grain rice
1. Characteristics of the Guiyu No. 11 variety
An indica-type conventional rice variety. The whole growth period is 119.0 days for early rice and 106.8 days for late rice, comparable to the control Liushayouzhan 202. Leaf color is dark green, leaf sheath green, flag leaf erect, panicle type long and large, grain setting dense, glume color light yellow, palea tip colorless, awnless. Effective panicles per mu are 178,000, plant height 109.1 cm, panicle length 25.7 cm, total grains per panicle 154.6, seed-setting rate 79.1%, 1000-grain weight 21.9 g. Resistance: the comprehensive index of rice blast resistance in two years was 6.3 and 5.8 respectively, the highest grade of panicle blast loss rate was 7, and bacterial leaf blight was grade 5-7; susceptible to rice blast, moderately susceptible to susceptible to bacterial leaf blight. Main rice quality indicators: brown rice rate 81.6%, head rice rate 67.9%, chalkiness degree 1.0%, transparency grade 1, alkali spreading value 6.2, gel consistency 74 mm, amylose content 15.0%, reaching the high-quality first class of NY/T593-2013 "Edible Rice Variety Quality Standard".
2. Characteristics of the Yuzhenxiang variety
This variety is a conventional medium-maturing late indica, cultivated as double-season late rice in our province, with a whole growth period of about 114 days. Plant height is about 119 cm, plant type moderate. Leaf sheath and palea tip are colorless, and color loss is good. Provincial regional test results: effective panicles per mu 281,000, total grains per panicle 115.8, seed-setting rate 81.1%, 1000-grain weight 28.0 g. Resistance: comprehensive index of rice blast resistance 8.2, bacterial leaf blight resistance grade 7, highly susceptible to rice blast, susceptible to bacterial leaf blight; relatively strong cold tolerance. Rice quality: brown rice rate 80.0%, milled rice rate 65.7%, head rice rate 55.8%, grain length 8.8 mm, length-to-width ratio 4.9, chalky grain rate 3%, chalkiness degree 0.4%, transparency grade 1, alkali spreading value 6, gel consistency 86 mm, amylose content 16.0%. In 2006, it was rated as a first-class high-quality rice variety in the sixth high-quality rice variety selection of Hunan Province.
3. Characteristics of the Xigong No. 6 variety
A late-maturing indica-type conventional high-quality rice. The whole growth period is 161 days, 4 days later maturing than the control Xiligongmi. Plant height 113.4 cm, plant-leaf morphology relatively good, moderately loose, color change at maturity relatively good. Vigorous growth, relatively good luxuriance, effective panicles per mu about 163,000. Panicles relatively large, filled grains per panicle 150.4, seed-setting rate 84.4%, 1000-grain weight 22 g. Grains light yellow, awnless. Main rice quality indicators: head rice rate 66.1%, chalkiness degree 0.3%, length-to-width ratio 2.7, gel consistency 68 mm, amylose content 16.8%. In 2005, it was rated as a high-quality product at the Changsha National High-Quality Rice Expo.
4. Characteristics of the Ezhong No. 5 variety
Plant type compact, tillering ability relatively strong, field growth vigor relatively weak, cold tolerance relatively poor. Leaf color light green, flag leaf narrow, long, and erect. Panicle type relatively loose, panicle neck node short, with neck-enclosing phenomenon; primary rachis branches relatively long, secondary rachis branches relatively few, grain setting at the base of rachis branches sparse, upper part relatively dense, and there is spikelet degeneration when encountering low temperature at the booting stage. In the regional test, effective panicles per mu 187,000, plant height 117.9 cm, panicle length 24.5 cm, total grains per panicle 140.9, filled grains 105.3, seed-setting rate 74.7%, 1000-grain weight 23.99 g. The whole growth period is 147.9 days, 11.9 days longer than II You 725. Disease resistance identification is highly susceptible to panicle neck rice blast.
⟦NL> 5. Characteristics of the Meixiangzhan No. 2 variety
A temperature-sensitive conventional rice variety. The average whole growth period for late cropping is 112-113 days, comparable to Jingxian 89. Good plant type, strong growth vigor, grains relatively small, tillering ability relatively strong, seed-setting rate relatively high, good maturity color, medium-weak cold tolerance in the later stage. Plant height 90.5-96.6 cm, panicle length 20.6-21.2 cm, effective panicles per mu 218,000-221,000, total grains per panicle 108-120, seed-setting rate 83.9%-87.7%, 1000-grain weight 18.1-18.5 g. The rice quality of the late cropping reaches national standard and provincial standard high-quality grade 2, appearance quality is late-cropping special grade 1, aromatic, head rice rate 63.7%-67%, chalky grain rate 8%-20%, chalkiness degree 0.8%-1.4%, amylose content 15%-17.6%, gel consistency 72-77 mm, physicochemical score 63 points, eating quality score 82 points. Moderately susceptible to rice blast; the resistance frequencies of the medium B, medium C groups and total were 76.5%, 77.8%, and 75.7% respectively; disease nursery identification showed panicle blast grade 6, leaf blast grade 4.67; moderately susceptible to bacterial leaf blight (grade 5).
6. Characteristics of the Yunhui 290 variety
Plant height 95-110 cm, grains slender, with a slight apical awn, rice grains milky white. The whole growth period is 160-175 days, plant type compact, no premature aging, lodging resistant, good yellowing, easy threshing; resistant to rice blast and bacterial leaf blight, moderately resistant to sheath blight and rice false smut; relatively good quality, the eating taste is moist and delicious with a sweet fresh fragrance, does not become hard when cold, oily and smooth, brown rice rate 76.05%, milled rice rate 63.16%, head rice rate 57.31%, amylose content 18.97%, gel consistency 74.00 mm, gelatinization temperature 7.0, crude protein content 8.46%, total starch content 79.42%, chalkiness area 0.
Above, the editor introduced six relatively common long-grain rice varieties, each with its own characteristics. I wonder which variety everyone thinks tastes good? If you want to learn more about rice-related knowledge, you can continue to follow our Nongxun Network!
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