Yield and yield components, morphological and quality characteristics of Aromatik-1 rice variety: the first aromatic rice in Turkey
Öz
Aromatic rice (Oryza sativa L.) has high quality aroma with cooking quality. This study was carried out in order to select aromatic rice with introduction of nurseries from IRRI (International Rice Research Institute) at Trakya Agricultural Research Institute between 1999 to 2004. The materials were tested for primary yield, yield and regional yield trials. As a result of these trials, YRF-204 aromatic rice line was evaluated for yield, yield components, morphological and quality characteristics in registration trials in 2005 and registered as Aromatik-1 in 2007. Aromatik-1 variety has high yield and aromatic characteristics. Aromatik-1 had 13 (104 days after sowing) and 12 days (149 days after sowing) later to flowering and maturity than that of Baldo (91 days after sowing) and (137 days after sowing), respectively. Aromatik-1 had 5.11 % more yield than the check cultivar Baldo over means of 5 year experiments from 2000 and 2004, while it had less (52 %) head rice yield than that of Baldo (55 %). Although Aromatik-1 rice cultivar is indica type rice, 52 % head rice is very good for this type of rice. Aromatik-1 variety was the first aromatic rice registered in Turkey for yield, some morphological and quality characteristics The present study shows that yield and quality parameters in rice as Aromatic-1 variety could be improved via traditional breeding methods
Anahtar Kelimeler
Kaynakça
- Anonymous (1996). Standard Evaluation System for Rice. 4th ed. International Rice Research Institute, Manila, Philippines.
- Berner DK, Hoff BJ (1986). Inheritance of scent in amerikan long grain rice. Crop Science 26:876-878
- Beşer N, Sürek H, Kaya R (2007). Trakya bölgesi şartlarına uygun aromatik çeltik (Oryza sativa L.) geliştirme çalışmaları. Türkiye 7. Tarla Bitkileri Kongresi 25-27 Haziran 2007, Erzurum Buttery RG, Ling LC, Juliano OB, Turnbaugh JG (1983).
- Cooked rice aroma and 2-acetyl-1-pyrroline. J. Agric Food Chem 31:823-826
- Lorieux M, Petrov M, Pons B, Clement G, Faure J, Ghesquiere A (1997). Genetic and biochemical analysis of aroma in rice. In Communications of International Symposium on rice quality
- Nagaraju M, Chaudhary D, Rao MJB (1975). A simple technique to identify scent in rice and inheritance pattern of scent. Current Science 44:599
- Tripathi RS, Rao MJBK (1979). Inheritance and linkage relationship of scent in rice. Euphytica 28:319-323.
Öz
Kaynakça
- Anonymous (1996). Standard Evaluation System for Rice. 4th ed. International Rice Research Institute, Manila, Philippines.
- Berner DK, Hoff BJ (1986). Inheritance of scent in amerikan long grain rice. Crop Science 26:876-878
- Beşer N, Sürek H, Kaya R (2007). Trakya bölgesi şartlarına uygun aromatik çeltik (Oryza sativa L.) geliştirme çalışmaları. Türkiye 7. Tarla Bitkileri Kongresi 25-27 Haziran 2007, Erzurum Buttery RG, Ling LC, Juliano OB, Turnbaugh JG (1983).
- Cooked rice aroma and 2-acetyl-1-pyrroline. J. Agric Food Chem 31:823-826
- Lorieux M, Petrov M, Pons B, Clement G, Faure J, Ghesquiere A (1997). Genetic and biochemical analysis of aroma in rice. In Communications of International Symposium on rice quality
- Nagaraju M, Chaudhary D, Rao MJB (1975). A simple technique to identify scent in rice and inheritance pattern of scent. Current Science 44:599
- Tripathi RS, Rao MJBK (1979). Inheritance and linkage relationship of scent in rice. Euphytica 28:319-323.
Ayrıntılar
| Diğer ID | JA35UT22ZZ |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Ocak 2015 |
| Yayımlandığı Sayı | Yıl 2015 Cilt: 1 Sayı: 1 |