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Detailed Introduction to the Huayou 128 Rice Variety

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Characteristics: The whole growth period is 126-135 days for the early crop and 118-122 days for the late crop, with a plant height of 109-125 cm. Strong tillering ability, clustered and erect plant type, thick and sturdy stems, uniform heading, green branches and waxy stalks, good ripening color. About 190,000 effective panicles per mu, about 140 total grains per panicle, seed setting rate around 85%, 1000-grain weight 23-25 g. Brown rice rate 80.0, milled rice rate 72.0%, head rice rate 41.0%, grain length 5.7 mm, length-to-width ratio 2.6, transparency

Characteristics: The whole growth period is 126-135 days for the early crop and 118-122 days for the late crop, with a plant height of 109-125 cm. Strong tillering ability, clustered and erect plant type, thick and sturdy stems, uniform heading, green branches and waxy stalks, good ripening color. About 190,000 effective panicles per mu, about 140 total grains per panicle, seed setting rate around 85%, 1000-grain weight 23-25 g. Brown rice rate 80.0, milled rice rate 72.0%, head rice rate 41.0%, grain length 5.7 mm, length-to-width ratio 2.6, transparency grade 2, amylose 23.8, protein 7.7%, chalkiness rate 11.6%, the rice quality appearance is relatively good, but the cooked rice tends to be firm.

Key points of cultivation techniques: (1) Sow at the right time, transplant early and manage early. For the early crop, sow in early March and transplant at the 5-5.5 leaf stage; for the late crop, sow in early July and transplant at 20-25 days of seedling age. (2) Reasonable close planting. Transplanting spacing 23 x 13 (cm) or 20 x 17 (cm), with two seedlings per hill. (3) Sufficient basal fertilizer, quick topdressing, and early field cultivation. Apply N, P, and K in a balanced formula, and apply panicle fertilizer skillfully to promote panicle development and increase grains. (4) Deep water for regreening, shallow water to promote tillering, drain the field when enough tillers have developed, and alternate wetting and drying until yellow ripening.

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