Introduction to the Batai Red Fragrant Rice Variety and Its Characteristics

Batai Red Fragrant Rice was developed by the Zengcheng City Agricultural Science Research Institute in 1993 through mutation selection of the internationally renowned high-quality rice Basmati using concentrated solar radiation treatment in 1987.

Production performance and grain quality characteristics: trial planting yielded 300-350 kg per mu. The grain surface is reddish-brown, and it is a fragrant soft-type rice. The slender grains contain a variety of trace elements, amino acids, vitamins and plant sterols needed by the human body, as well as flavonoid compounds; it is a medicinal rice variety (yet to be developed and utilized).

Characteristics and traits: this variety has a plant height of 90 cm, slender stems with moderate lodging resistance, and belongs to the temperature-sensitive medium-maturity type. Tillering ability is medium to strong, plants are compact, and late-stage ripening color is good. Effective panicles per mu are 200,000-240,000. Panicle length is 25 cm, total grains 110, seed-setting rate 85%, 1000-grain weight 17 g, glume yellowish-brown, and the grain tip is hawk-beak shaped. Cold tolerance is medium, and it is sensitive to water. It is resistant to rice blast, has medium resistance to sheath blight, and moderate resistance to rice planthopper.

Cultivation points: this variety should be sown and broadcast at the proper time, planted in mountain-pit fields and medium-to-lower fertility fields, with early fertilizer application, steady early-stage fertilizer, and skillful and heavy application of young panicle differentiation fertilizer at the mid-stage. In the late grain-filling stage, attention should be paid to maintaining sufficient water in the field. Pay attention to pest and disease control.