ARoma 17 is a high yielding jasmine-type aromatic, mid-season, long-grain rice cultivar developed at the University Of Arkansas System Division Of Agriculture’s Rice Research and Extension Center, near Stuttgart, AR. The aromatic line was approved for release for the 2018 growing season. ARoma 17 offers jasmine-type rice more adapted to Arkansas growing conditions for rice producers who want to serve that consumer market.
ARoma 17 is a mid-season variety similar in maturity to Jazzman-2, with excellent straw strength comparable to the varieties ‘Roy J’ and ‘Wells’. The plant height of ARoma 17 is 39.8 inches which is similar to Jazzman-2. Under good conditions, ARoma 17 should provide higher yields than Jazzman-2.
ARoma 17 is moderately susceptible to common races of rice blast and to sheath blight. Under high nitrogen fertilization, ARoma 17 is susceptible to false smut and is rated moderately resistant to bacterial panicle blight. Plants of ARoma 17 have erect culms, green erect leaves, and glabrous lemma, palea, and leaf blades. The lemma and palea are straw colored with red apiculi, many of which fade to straw at maturity.
The endosperm of ARoma 17 is nonglutinous, aromatic, and covered by a light brown pericarp. Rice quality parameters indicate that ARoma 17 has jasmine-type characteristics with an average apparent starch amylose content of 16.65 g kg-1 and a low gelatinization temperature of 63.66°C, as indicated by an average alkali (17 g kg-1 KOH) spreading reaction of 6 to 7, according to data provided by Riceland Grain Quality Laboratory. Milled kernels of ARoma 17 are similar in size to Wells 7.31 mm and 7.28 mm, respectively.
ARoma 17 was advanced with the use of rice grower check-off funds distributed by the Arkansas Rice Research and Promotion Board.
Diamond rice is a very high yielding, very short-season, long-grain rice developed at the Division of Agriculture’s Rice Research and Extension Center in Stuttgart, Arkansas. Diamond is close in maturity to LaKast and about 4 to 5 days earlier than the Roy J varietal. Diamond has straw strength of 3 (equal to Wells) compared to a 4 for LaKast and 1 for Roy J. Diamond is 104 cm in plant height which is similar to Roy J and Wells. Rough rice grain yields of Diamond have consistently ranked as one of the highest in the Arkansas Rice Performance Trials
Diamond is rated S to sheath blight, blast, stem rot and kernel smut, which compares to Francis, Roy J, and Wells. Diamond is rated MS to bacterial panicle blight and lodging and VS to false smut using the standard disease R = resistant, MR = moderately resistant, MS = moderately susceptible, S = susceptible and VS = very susceptible to disease. Plants of Diamond have erect culms, green erect leaves, and glabrous lemma, palea, and leaf blades. The lemma and palea are straw colored with purple apiculi, many of which fade to straw at maturity.
The endosperm of Diamond is non-glutinous, non-aromatic, and covered by a light brown pericarp. Milled kernels of Diamond are long at 7.15 mm compared to Lakast, Roy J, Wells, Taggart, and Mermentau at 7.47, 7.24, 7.16, 7.40 and 7.06 mm, respectively. Rice quality parameters indicate that Diamond has typical southern U.S. long-grain rice cooking quality. Diamond has an average apparent starch amylose content of 22.8 g kg-1 and an intermediate gelatinization temperature (70 – 75 degrees C), as indicated by an average alkali spreading reaction of 3 to 5.
Titan is a high yielding, very early maturing, and short stature medium-grain rice developed at the University of Arkansas Rice Research and Extension Center in Stuttgart, Arkansas. Titan has outstanding yield potential, good milling and grain quality, and improved lodging and blast resistance compared with the current commercial medium-grain cultivar Jupiter.
Titan is a semidwarf plant type and is moderately susceptible to lodging. It averaged 97 cm in height in yield tests across Mid-South and is slightly taller than the 95 cm of Jupiter. However, Titan matures much earlier than Jupiter. The average number of days from emergence to 50% heading is 79 as compared with 86 of Jupiter. Titan appeared susceptible to sheath blight and moderately susceptible to bacterial panicle blight, false smut, kernel smut, rice blast and lodging.
The flag leaf of Titan is longer than that of Jupiter and well above the panicle canopy at maturity. The leaves, lemma, and palea are glabrous. The spikelet is straw colored. The apiculus is red or purple at heading and the color fades as grains approach maturity. The grain is non-aromatic.
Titan has the typical medium-grain shape, and its kernels appear much larger and longer (average seed size of 27.6 gms/1000 seeds) than that of Jupiter. The length and width (mm), length/width ratio, and kernel weight (mg) of milled whole kernels of Titan were 5.91, 2.68, 2.21, and 23.20 for Titan as compared with 5.57, 2.66, 2.09, and 21.03 for Jupiter, respectively. Average apparent amylose content of Titan is 150 g kg-1 compared with 156 g kg-1 of Jupiter. Titan also has a low gelatinization temperature of 62.8 degrees C similar to the 62.7 degrees C of Jupiter. Furthermore, Titan and Jupiter share the similar starch Rapid Visco Analyser profiles. These results indicate that Titan has typical U.S. medium-grain rice cooking characteristics.
LaKast rice is a very high yielding, very-short season, long-grain rice cultivar developed at the Division of Agriculture’s Rice Research and Extension Center in Stuttgart, Arkansas. Rough rice grain yields of LaKast have consistently ranked in the top tier of entrants in the Arkansas Rice Performance Trials.
Milling yields for LaKast in the URRN in Arkansas during 2008-2013 averaged 570:700. LaKast is similar in maturity to CL111 which is 5 to 7 days earlier than Roy J. LaKast has straw strength of 4 which is similar to Francis or Wells. LaKast averages 112 cm in plant height.
LaKast is susceptible to common rice blast (races IB-1, IB-33, IB-49, IC-17, IE-1, and IE-1K) with summary ratings in greenhouse tests of 4, 6, 6, 4, 5 and 4, respectively, using the standard disease scale of 0 = immune, 9 = maximum disease susceptibility. LaKast is rated S to kernel smut, sheath spot, stem rot, and false smut. It is moderately susceptible to lodging, crown (black) sheath rot, sheath blight, narrow brown leaf spot, bacterial panicle blight, and straighthead.
Plants of LaKast have erect culms, green erect leaves, and glabrous lemma, palea, and leaf blades. The lemma and palea are straw-colored with red and purple apiculi, many of which fade to straw at maturity. Kernels of LaKast are long at 7.60 mm compared to Roy J and Wells at 7.22 and 7.25 mm, respectively. Individual milled kernel weights of LaKast, Roy J, Taggart, Templeton, Francis, Wells, and Cheniere averaged 21.9, 20.7, 22.8, 19.0, 18.9, 20.9, and 19.0 mg/kernel, respectively, in the ARPT 2009-2012.
The endosperm of LaKast is non-glutinous, non-aromatic, and covered by a light brown pericarp. Rice quality parameters indicate that LaKast has typical southern U.S. long-grain rice cooking quality characteristics. LaKast has an average apparent starch amylose content of 22.0 g kg-1 and an intermediate gelatinization temperature (70 – 75 degrees C), as indicated by an average alkali spreading reaction of 3 to 5.
Jupiter is a high-yielding, early-maturing, and short stature medium-grain rice cultivar that was developed in 2004, by the LSU AgCenter in cooperation with the Arkansas Agricultural Experiment Station, the Mississippi Agricultural and Forestry Experiment Station, and the Texas Agricultural Experiment Station. Jupiter has excellent grain yield and good milling results.
Under drill seeding conditions, the average plant height of Jupiter is 94 cm, while the average number of days from emergence to 50% heading for Jupiter was 85 days. The flag leaf of Jupiter is shorter and wider than that of Bengal. The plants display a dark green leaf color under optimum fertilization. The leaf surface, lemma, and palea are glabrous. Some pubescence has been observed on leaf margins. The spikelet is straw colored, and very short awns have been observed under certain environmental conditions. The apiculus is purple. The endosperm is non-aromatic, non-glutinous, and has a light brown pericarp.
Jupiter is susceptible to lodging, straighthead and sheath blight, rating a 5.7 on a disease scale of 0 = immune, 9 = highly susceptible. Results for leaf blast indicated that Jupiter is resistant to race IB-54 but moderately susceptible to susceptible to races IC-17, IB-49, IG-1, and IE-1K. Jupiter has a good field resistant to rotten neck blast. Jupiter showed moderate resistance to panicle blight and black sheath rot. Jupiter rated a 2.5 for resistance to brown spot and 0.8 for resistance to narrow brown leaf spot, both earning a moderate resistance rating. Jupiter is moderately susceptible to kernel smut and false smut.
Jupiter has typical U.S. medium-grain rice cooking characteristics. Brown rice dimensions for Jupiter were 5.87 mm L, 2.82 mm W, thickness 1.97 mm, L/W 2.08, and kernel weight 22.5 mg compared to 6.43, 2.66, 1.96, 2.42, and 24.1 for Bengal. Average apparent amylose content of Jupiter is 145 g kg. Jupiter has a low gelatinization temperature (64-68 degrees C), as indicated by an average alkali spreading value of 6.2.
The short-grain rice cultivar 1099 was developed at the University of Arkansas System Division of Agriculture’s Rice Research and Extension Center in Stuttgart, Arkansas. The line originated from a cross made with the famed Japanese short grain rice cultivar Koshihikari, which is a high quality Japanese cultivar in the world collection with low yield potential and poor straw strength. 1099 is similar in maturity to its parent Koshihikari, and has greater straw strength with 1099 rated a 3 versus Koshihikari at an 8. 1099 averages 105 cm in plant height. Over a 6-year span, 1099 average rough rice yields were about 1400 lbs/acre more than Koshihikari. Milling yields over a 6-year period averaged 643:722, 625:721 for 1099 and Koshihikari, respectively.
1099 is susceptible to rice blast and sheath blight. Plants of 1099 have erect culms, green erect leaves, and glabrous lemma, palea, and leaf blades. The lemma and palea are straw colored with straw colored apiculi, and some short tip awns may be found on the lemma under high fertility. Kernels are similar in size to those of Koshihikari. Individual milled kernel weights of 1099 and Koshihikari, averaged 17.7 and 18.3 mg, respectively, over a 6-year period in the ARPT.
Koshihikari is a premium-quality short-grain Japanese rice cultivar which is desirable as a speciality rice. When compared to Southern medium-grain rice, this rice has a silky smooth texture, glossy appearance, mild aroma, sweet taste, poor agronomic characteristics and low yield potential. 1099 compares favorably with good quality Japanese cultivars. In an independent test in Japan, 1099 rated a 76 on a Japanese taste testing machine compared to Atitakomachi in the same test which rated a 74 (Koshihikari was not included in their test); the higher the number the better the taste. They rated the sample lower in other areas and were surprised by the good ratings from the machine.
The endosperm of 1099 is non-glutinous, non-aromatic, and covered by a light brown pericarp. Rice quality parameters indicate that 1099 has short-grain cooking quality characteristics. 1099 has an average apparent starch amylose content of 134 g kg-1 and a low gelatinization temperature (< 70 degrees C), as indicated by an average alkali spreading reaction of 7.0. 1099, like Koshihikari, has the CT 17 allele associated with apparent amylose content.