2022 Volume 24 Issue 2 Pages 160-167
To enhance the cropping potential of ‘Mizuhochikara’, which has good properties for making rice bread, we developed a new rice cultivar, ‘Emitawawa’, for making rice bread and has early heading. This variety was selected from the progeny derived from crosses among PMF84/Momiroman//Mizuhochikara. The heading date of ‘Emitawawa’ was the same as that of ‘Hinohikari’, the leading variety grown in warm regions of Japan, and 7 days earlier than ‘Mizuhochikara’. The ripening date of ‘Emitawawa’ was 8 days later than that of ‘Hinohikari’, and 10 days earlier than ‘Mizuhochikara’. The culm length of ‘Emitawawa’ was 3 cm longer than that of ‘Hinohikari’, the panicle length was 4 cm longer than that of ‘Hinohikari’, and the number of panicles was less than that of ‘Hinohikari’. The plant type was classified as the panicle weight type. The lodging tolerance of ‘Emitawawa’ was stronger than that of ‘Hinohikari’. The grain yield of ‘Emitawawa’ was 40% more than that of ‘Hinohikari’, and the same as that of ‘Mizuhochikara’. The resistance to leaf blast of ‘Emitawawa’ was classified as weak, the resistance to rice stripe disease was susceptible, the resistance to bacterial leaf blight was classified as weak, the sprouting tolerance was classified as moderately strong, and it was sensitive to herbicides that inhibit 4-HPPD. Following cultivation tests in warm and temperate regions, the heading date and ripening date of ‘Emitawawa’ were found to be earlier than those of ‘Mizuhochikara’, and the grain yield was the same or more than that of ‘Mizuhochikara’. The specific loaf volume of 100% rice bread made of ‘Emitawawa’ rice flour was the same as that of ‘Mizuhochikara’. The desirable amylose content (21.3%), low damaged starch content (1.7%), and small particle size distribution affected the specific loaf volume of 100% rice bread. ‘Emitawawa’ is expected to be used for rice bread and is suitable for cultivation in warm and temperate regions in Japan.
