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Registration of ‘Jazzman‐2’ Aromatic Long‐Grain Rice
Author(s) -
Sha X. Y.,
Linscombe S. D.,
Groth D. E.,
Oard J. H.,
Harrell D. L.,
White L. M.,
Grimm C. C.,
Theunissen S. J.,
Henry B. J.
Publication year - 2013
Publication title -
journal of plant registrations
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 21
eISSN - 1940-3496
pISSN - 1936-5209
DOI - 10.3198/jpr2012.02.0102crc
Subject(s) - aromatic rice , amylose , cultivar , aroma , grain quality , yield (engineering) , oryza sativa , grain yield , agronomy , crop , mathematics , biology , horticulture , food science , starch , materials science , metallurgy , biochemistry , gene
‘Jazzman‐2’ (Reg. No. CV‐139, PI 663188) is the second jasmine‐type long‐grain aromatic rice ( Oryza sativa L.) cultivar, which was developed using the pedigree selection by the Rice Research Station, Louisiana State University Agricultural Center near Crowley, LA. It was approved for official release by the director of the Louisiana Agricultural Experiment Station in 2010 based on its strong aroma, slender and translucent grain, fair yield potential, and good milling quality. In 28 yield trials conducted at five Louisiana locations and in five southern rice growing states during 2006–2010, Jazzman‐2 had an average main crop grain yield of 7.39 t ha −1 , which was lower than that of ‘Jazzman’ (7.93 t ha −1 ) and the nonaromatic check ‘Cheniere’ (8.98 t ha −1 ). Jazzman‐2 is similar to Cheniere in plant height but is 10 cm shorter than Jazzman. The average number of days from emergence to 50% heading is 83, 85, and 87 for Jazzman‐2, Cheniere, and Jazzman. Jazzman‐2 has a commercially acceptable head rice yield of 639 g kg −1 , which is similar to the 633 and 630 g kg −1 of Jazzman and Cheniere. Jazzman‐2 has the typical jasmine‐rice cooking quality with low amylose content, low gelatinization temperature, and a very strong aroma. The average amylose content of Jazzman‐2 is 14.4% compared with 15.7 and 24.2% for Jazzman and Cheniere. The average alkali spread value of Jazzman‐2, Jazzman, and Cheniere is 6.0, 6.4, and 4.4. Jazzman‐2 has an average 2‐acetyl‐pyrroline content of 833 ng g −1 , which is significantly higher than the 482 ng g −1 of Jazzman. Naming the new cultivar Jazzman‐2 is based on the fact that both Jazzman‐2 and Jazzman share the similar unique cooking quality and also for branding purposes. Jazzman‐2 will complement the original Jazzman by offering more choices to rice growers, processors, and consumers with its earliness, short stature, and enhanced specialty attributes.