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REGISTRATIONS OF CULTIVARS

Registration of ‘Calmati-201’ Rice

^a California Cooperative Rice Research Foundation, Biggs, CA 95917-0306
^b Department of Agronomy and Range Science, University of California, One Shields Avenue, Davis, CA 95916-8515

* Corresponding author (ksmckenzie{at}crrf.org)

‘Calmati-201’ is a basmati-type long-grain rice cultivar (Oryza sativa L.) (Reg. no. CV-114, PI 608665) developed by California Cooperative Rice Research Foundation, Inc. (CCRRF) at the Rice Experiment Station, Biggs, CA. It was experimentally designated 96-Y-90 and released jointly by CCRRF, the California Agricultural Experiment Station, and USDA-ARS on 1 Mar. 1999. Calmati-201 originated from cross R17918 made in 1992. The pedigree is 82-Y-51/83-Y-45//‘L-202’/PI 373938/3/83-Y-45/PI 457918. 82-Y-51 is a semidwarf sister line of L-202 (Tseng et al., 1984). The L-202 parent is an early maturing, semidwarf long-grain cultivar developed by CCRRF. PI 373938, ‘Dehraduni’, is a tall basmati rice introduction. 83-Y-45, a parent of ‘L-203’, is a high yielding semidwarf long-grain selection developed by CCRRF. PI 475918, an introduction from Pakistan, is a semidwarf mutant of ‘Basmati 370’.

Calmati-201 is a photoperiod insensitive, early maturing, semidwarf cultivar that was evaluated with commercial cultivars ‘A-201’ (Tseng et al., 1997a) and ‘L-204’ (Tseng et al., 1997b) in multi-location tests conducted in cooperation with University of California Cooperative Extension. It reaches 50% heading in about 91 d, which is similar to A-201 and 5 d later than L-204. Average heights of Calmati-201, A-201, and L-204 were 100, 100, 91 cm, respectively. Calmati-201 plants have pubescent hulls and leaves and occasional short awns on the lemma. The apiculus color at maturity ranges from colorless to purple. Tillers are upright with erect flag leaves. Leaves are green with purple lines on the leaf sheath base.

Calmati-201 kernels are smaller than A-201 and L-204. Brown rice kernels of Calmati-201 averaged 7.54 mm in length, 2.11 mm in width, and 21.0 mg in weight compared with 8.28 mm, 2.11 mm, and 23.6 mg for A-201 and 8.13 mm, 2.28 mm, and 25.9 mg for L-204. The Calmati-201 kernels have a light brown pericarp and a colorless, non-glutinous aromatic endosperm with apparent amylose content of 227 g kg^-1 (22.7%) compared with 240 g kg^-1 (24.0%) and 226 g kg^-1 (22.6%) for A-201 and L-204, respectively. Calmati-201 has an intermediate gelatinization temperature indicated by alkali spreading value of 3 to 5 in 17 g L^-1 KOH solution. The concentration of 2-acetyl-l-pyrroline, the principle aroma compound in aromatic rices (Buttery et al., 1982) was 660 ppb in 1998 and falls within the range for U.S. aromatic cultivars. Amylose content, alkali spreading value, and 2-acetyl-1-pyrroline were determined by the USDA-ARS Rice Quality Laboratory, at Beaumont, TX. Calmati-201 produces elongated slender kernels when cooked, similar to basmati rice from India and Pakistan. Kernel elongation ratios following cooking of Calmati-201, A-201, and L-204 were 2.06, 1.67, and 1.56, respectively. Calmati-201 rice kernels need to be soaked thoroughly (30 min or more) before cooking to achieve an extended kernel elongation.

Head rice milling yield from 1997 and 1998 samples harvested sequentially at grain moisture contents ranging from 230 to 150 g kg^-1 (23 to 15%) averaged 536, 482, and 589 g kg^-1 (53.6, 48.2, 58.9%) for Calmati-201, A-201, and L-204, respectively.

Calmati-201 is tolerant during the seedling stage to thiobencarb and molinate herbicides, like current California rice cultivars. Calmati-201 has demonstrated weaker seedling vigor than A-201 and L-204. Seedling vigor visual scores for Calmati-201, A-201, and L-204 averaged 3.9, 4.5, and 4.4, respectively, using a scale of 1 = poor and 5 = excellent. Calmati-201 is moderately susceptible to cool temperature induced sterility and should be grown only in the warmer rice production regions of California. Mean grain yields of Calmati-201 at 120 g kg^-1 (12%) grain moisture were 7604 kg ha^-1 compared with 8529 kg ha^-1 for A-201 from tests conducted in 1997 and 1998. Average yield of Calmati-201 was 7790 kg ha^-1 compared with 9235 kg ha^-1 for L-204 in yield tests conducted from 1996 to 1998. Calmati-201 is considered moderately susceptible to stem rot (caused by Sclerotium oryzae Catt.) disease like A-201 and L-204 (Oster, 1990). Calmati-201 is susceptible to the IG-1 race of the rice blast fungus [Pyricularia grisea (Cooke) Sacc.] that is present in California. Reaction to other blast races and rice diseases not present in California is not known.

Calmati-201 was approved for certification by the California Crop Improvement Association in 1999. The Foundation seed field was rogued for off-type plants which occurred at a frequency of less than 1 in 50,000 plants. Included in the off-type plants were early as well as taller late plants that appeared to be from outcrosses. Classes of seed will be Breeder, Foundation, Registered, and Certified. Application is being made for Calmati-201 protection under the U.S. Plant Variety Protection Act, Title V Option. Breeder and Foundation seed classes will be maintained by California Cooperative Rice Research Foundation, Inc., Rice Experiment Station, P.O. Box 306, Biggs, CA 95917-0306.

NOTES

Registration by CSSA.

Accepted for publication May 31, 2001.

REFERENCES

• Buttery, R.G., L.C. Ling, and B.O. Juliano. 1982. 2-Acetyl-1-Pyrroline: an important aroma component of cooked rice. Chem. Ind. (London), p. 958.
• Oster, J.J. 1990. Screening techniques for stem rot resistance in rice in California. Plant Dis. 74:545–548.
• Tseng, S.T., H.L. Carnahan, C.W. Johnson, J.J. Oster, J.E. Hill, and S.C. Scardaci. 1984. Registration of L-202 rice. Crop Sci. 24:1213–1214.[Free Full Text]
• Tseng, S.T., C.W. Johnson, K.S. McKenzie, J.J. Oster, J.E. Hill, and D.M. Brandon. 1997a. Registration of A-201 rice. Crop Sci. 37:1390–1391.[Free Full Text]
• Tseng, S.T., C.W. Johnson, K.S. McKenzie, J.J. Oster, J.E. Hill, and D.M. Brandon. 1997b. Registration of L-204 rice. Crop Sci. 37:1390.

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