A New Aromatic and High-Yielding Japonica Rice Cultivar “Mihyangbyeo”

Abstract

Mihyangbyeo, a new japonica aromatic rice (Oryza sativa L.) was developed by National Honam Agricultural Experiment Station (NHAES), RDA in 1998. It was derived from the three-way cross among Seomjinbyeo of the disease resistance and high yielding lines, and Dohoku 144 of an aromatic line and Iri 392 of a high yielding line. Mihyangbyeo has medium-late maturity, erect plant type, medium height, resistant to lodging and green staying leaf color at maturity compared with Dongjinbyeo. This variety is resistant to stripe virus disease and bacterial blight, but susceptible to black-streaked virus disease and brown planthopper. This variety has the same panicle number per hill, more spikelets per panicle, lower percentage of ripened grain, and relatively smaller grain of brown rice than those of Dongjinbyeo. Milled rice of Mihyangbyeo has good grain appearance, and no white center and white belly. Cooked rice had good palatability with preferable aroma when Mihyangbyeo rice was mixed with 5-10% into ordinary non-aromatic rice. Milled rice yield of Mihyangbyeo was 5.57 MT/ha at ordinary growing season. This variety would be adaptable to the southern plain of Korea peninsula, especially in Chungnam-buk, Jeonnam-buk and Gyeongnam-buk provinces.

Keywords

• Rice;
• Mihyangbyeo;
• aromatic;
• good grain quality