Rice Cultivar 'Calmati-202'

Rice Experiment Station

Notice of Naming and Release of Rice

Cultivar 'Calmati-202'

The California Cooperative Rice Research Foundation, Inc. (CCRRF), the California Agricultural Experiment Station (CAES), and the United States Department of Agriculture, Agricultural Research Service (USDA-ARS), announce the naming and release of a new rice cultivar Calmati-202.

Calmati-202 is an early maturing, pubescent, basmati type long-grain selection from the cross R22053 made at the Rice Experiment Station (RES), Biggs, CA in 1996. Its pedigree is ‘A-201’/9543483 A-201 is an early maturing aromatic semidwarf long-grain cultivar released by CCRRF in 1996. The male parent, 9543483 is a sister line of ‘Calmati-201’ with a higher cooked kernel elongation ratio. Calmati-201 is a basmati-type variety release by CCRRF in 1999, and has two basmati plant introductions in its pedigree. They include PI373938, named ‘Dehraduni’ and PI475918, an introduction from Pakistan which is a semidwarf mutant of ‘Basmati 370’. Calmati-202 was tested in the University of California Cooperative Extension (UCCE) Statewide Yield Tests in 2003 as experimental 03-Y-152 and in 2004 through 2005 tests as 04-Y-153.

Calmati-202 is being released for its improved basmati-type kernel and cooking characteristics that approach those of imported basmati rice. Milled rice kernels of Calmati-202 were significantly longer than Calmati-201, and slightly shorter than imported basmati available in the US market. Grain width of Calmati-202 is more slender than Calmati-201 but not as slender as imported basmati rice. Length/width ratio of the Calmati-202 shows a significant improvement over Calmati-201. Apparent amylose content of Calmati-202 is 24 percent which is slightly higher than Calmati-201 based on analysis provided by the USDA-ARS Rice Research Unit, Beaumont, TX. Cooked kernel length of Calmati-202 is also slightly longer than Calmati-201 and subjective texture scores indicate a slightly drier cooked grain texture than Calmati-201. Cooked rice of Calmati-202 that was aged nearly one year was preferred by taste panelists over Calmati-201. Cohesiveness of the cooked grains as well as grain shape and texture of Calmati-202 are clearly distinguishable improvements over Calmati-201.

Seedling vigor of Calmati-202 is similar to L-205 and M-202. Days to 50% heading is 6 days later than L-205 and 4 days later than M-202. Plant height is the same as L-205 and 8 cm shorter than M-202. Calmati-202 has shown significantly lower yield potential than L-205 and M-202 in 2003 to 2005 testing. Greenhouse tests indicate it is susceptible to cold induced blanking, and like Calmati-201, it is adapted only to warmer rice growing areas of California.

Milling tests from 2003 to 2005 have shown an average % head rice milling yield of 59.4, 61.0, 63.4, and 64.5 for Calmati-202, Calmati-201, L-205 and ‘L-204’, respectively. Grain fissuring studies have shown that like Calmati-201, Calmati-202 is susceptible to fissuring at low harvest moistures. Timely harvest at harvest moisture of 17% and proper handling is recommended to preserve milling and cooking qualities of this variety. Due to slender grain shape and pubescent hull and leaf, drying rate of the grain at harvest is significantly faster than standard varieties.

Application is being made to protect Calmati-202 under the U.S. Plant Variety Protection Act, Title V option, and for utility patents. Breeder and Foundation seed of these cultivars will be maintained by California Cooperative Rice Research Foundation, P.O. Box 306, Biggs, CA 95917-0306.