Botanic and morphological characteristics.
Botanical variety —
sp japonica,
ssp nigro-apiculata gust
.
Glumes are awnless, of straw yellow color, with a strong pubescence. Plants are
of medium height — 90–105 cm. Leaves are wide and short. Apiculus is of black-vi-
olet color. Panicle length — 17–20 cm, drooping, spikelets density — 5–5.5 pcs./cm,
number of spikelets — 100–110.
Grain and milled rice quality, cooking properties
. Large-grain variety, 1000
absolutely dry grain weight 32–35 g, at a moisture of 14 % reaches up to 40 g, caryopsis
is prolonged, wide, (l/b) — 2.5, filminess — 16.2–17.4 %, grain hardness 84–86 %.
Total milled rice 71.3–73.3 %, head rice content — up to 83.4 %.
When cooked it turns into crumbly garnish with the stored form of nuclei having a
characteristic rice flavor and great taste. It is recommended for cooking pilaf, paella,
risotto and crumbly garnish.
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