A new rice cultivar for processing, "Yumefuwari" was developed from a cross between "Takitate" and "Hoiku2". The cross was carried out in 2002 and resulted in a promising line named "Ouu405" that was distributed for performance tests in 2008. The superiority of "Ouu405" was confirmed in these tests, and the line was submitted to the Ministry of Agriculture, Forestry and Fisheries in 2013 for official registration as "Yumefuwari". "Yumefuwari" belongs to an early-to-medium maturation group in the Tohoku region. Its heading date is 2 days earlier than that of "Akitakomachi". and its ripening date is the same as that of "Akitakomachi". "Yumefuwari" has a short-to-medium culms length and a medium-to-many panicle number, and is a semi-panicle-number type plant. Its grain yield is the same as that of "Akitakomachi". Its resistance to lodging is medium to strong, its resistance gene to blast is "Pii", its level of field resistance on leaves is medium to strong, and its level of field resistance on panicles is medium. Its cold tolerance is weak. Its resistance to bacterial leaf blight is medium to strong, and it is susceptible to rice stripe virus infections. Its preharvest sprouting resistance is medium to strong. The amylose content in "Yumefuwari" endosperm is approximately 7%, which is approximately 10% lower than that of "Akitakomachi". Its endosperm glutelin content is lower than that of "Akitakomachi". The 26kDa globulin in its endosperm is deficient. The particle size of "Yumefuwari" rice flour is smaller than that of "Akitakomachi" and the damaged starch content of the rice flour is lower. This profile of "Yumefuwari" rice flour suggests that it is suitable for making good quality bread. Given its suitability for processing, "Yumefuwari" is expected to play an important role in rice flour bread production in Japan.
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パンに適した微細で低損傷デンプンの米粉ができる水稲新品種「ゆめふわり」の育成
tarc_report_No117p15-27p.pdf
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