@article{oai:repository.naro.go.jp:00001374,
 author = {安東, 郁男 and ANDO, Ikuo and 荒木, 均 and ARAKI, Hitoshi and 清水, 博之 and SHIMIZU, Hiroyuki and 黒木, 慎 and KUROKI, Makoto and 三浦, 清之 and MIURA, Kiyoyuki and 永野, 邦明 and NAGANO, Kuniaki and 今野, 一男 and KONNO, Kazuo},
 journal = {北海道農業研究センター研究報告, Research BUlletin of the NARO Hokkaido Agricultural Research Center},
 month = {Mar},
 note = {"Oborozuki" a new rice cultivar with low amylose content in the endosperm, was bred from a cross between Kuiku150（Akiho）and Hokkai287 at the National Agricultural Research Center for Hokkaido Region and registered as Paddy Rice Norin389 in 2003. The amylose content in the endosperm of Oborozuki is about 14%, which is 5% lower than that of Hoshinoyume but 4% higher than that of Ayahime with a dull endosperm. The protein content in the endosperm is slightly higher than that of Hoshinoyume. The eating quality of cooked Oborozuki rice is better than that of Hoshinoyume because its stickiness and softness show intermediate values between those of Hoshinoyume and Ayahime. Oborozuki is a moderate maturing variety, and its heading date is almost the same as that of Hoshinoyume. The culm length of Oborozuki is short and its lodging tolerance is moderate to high. The yield of Oborozuki is about 3-5% lower than that of Hoshinoyume. The grain quality of brown rice is almost the same as that of Hoshinoyume. Oborozuki has high tolerance to cool temperature at the booting stage, and its field resistance to leaf blast is moderate to low. Oborozuki is thought to be adaptable to major rice cultivating areas of Hokkaido and is a cultivar recommended by the Hokkaido Prefectural government.},
 pages = {1--45},
 title = {極良食味の低アミロース米水稲品種「おぼろづき」},
 volume = {186},
 year = {2006},
 yomi = {アンドウ, イクオ and アラキ, ヒトシ and シミズ, ヒロユキ and クロキ, マコト and ミウラ, キヨユキ and ナガノ, クニアキ and コンノ, カズオ}
}