紀要論文 早生の高アミロース米水稲品種「あみちゃんまい」の育成

松下, 景  ,  山口, 誠之  ,  三浦, 清之  ,  笹原, 英樹  ,  重宗, 明子  ,  長岡, 一朗  ,  後藤, 明俊

(3)  , pp.11 - 21 , 2018-03-20 , 国立研究開発法人 農業・食品産業技術総合研究機構 , National Agriculture and Food Research Organization (NARO)
ISSN:2432-8057
内容記述
「あみちゃんまい」は「コシヒカリ」より早生で 日本型の高アミロース品種の育成を目的として「新潟79号(後の「こしのめんじまん」)」を母とし,「北陸191号」を父とする人工交配の後代から育成され,2013 年に品種登録出願された.「あみちゃんまい」は「あきたこまち」と比較し,出穂期,成熟期 は 1~2 日遅く,「コシヒカリ」よりも 1 週間以上早い収穫が可能である.その早晩性から,「あみちゃんまい」の栽培適地は東北南部以南である.稈長, 穂長は「あきたこまち」並で,穂数はより少ない. 精玄米重は「あきたこまち」並である.玄米千粒重は 22g 程度で,「あきたこまち」より 1g 程度軽く, 粒形は「あきたこまち」と同じ“ 長円形” である.「あみちゃんまい」の精玄米重は「あきたこまち」並である.玄米外観品質は白未熟粒が多く「あきたこまち」より劣る.「あみちゃんまい」の炊飯米の食味は「トヨニシキ」よりも劣る.アミロース含有率が30%程度で,「ひとめぼれ」より14ポイントほど高いことから,「あみちゃんまい」は高い製麺適性をもつ.「あみちゃんまい」の葉いもち圃場抵抗性は“ 中”,穂いもち圃場抵抗性は“ やや強” である. 白葉枯病抵抗性は“ やや弱”,縞葉枯病には“ 罹病性”,耐倒伏性は“ やや強”,障害型耐冷性は“ 弱”,穂発芽性は“ 中” である.To increase rice noodle production, rice cultivars with high amylose content and a heading trait that differs from that of ‘Koshihikari’ are desirable. We developed an early maturing rice cultivar with high amylose content, which we named ‘Amichanmai’, from a cross between ‘Niigata 79’ (Koshinomenjiman), which produces slender grains with high amylose content, and a high-yielding line, ‘Hokuriku 191’. In 2013, we applied to have this new cultivar officially registered by the Ministry of Agriculture, Forestry and Fishery. The heading and maturity dates of ‘Amichanmai’ are1 or 2 days later than those of ‘Akitakomachi’, and ‘Amichanmai’ rice can be harvested at least 1 week earlier than ‘Koshihikari’ rice. Moreover, ‘Amichanmai’ plants can grow in the southern region of Tohoku as well as the southern and western areas. A comparisonbetween ‘Amichanmai’ and ‘Akitakomachi’ plants revealed similar culm and panicle lengths, but fewer ‘Amichanmai’ panicles. The ‘Amichanmai’ 1000-grain weight is almost 22 g, which is approximately 1 g less than that of ‘Akitakomachi’, but there are no major differences in grain yields. Additionally, the semi- round ‘Amichanmai’ rice grain varies from the shape of the parent ‘Niigata 79’ grain, but is the same as the shape of the dominant Japanese cultivars. However, the appearance of ‘Amichanmai’ grains is considered inferior to that of ‘Akitakomachi’ grains. Furthermore, the amylose content of ‘Amichanmai’ rice is almost 30%, which is 14% higher than that of ‘Akitakomachi’ rice. Therefore, ‘Amichanmai’ rice may be suitable for producing rice noodles.
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