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Title: REGISTRATION OF BOLIVAR RICE

Author
item McClung, Anna
item Bergman, Christine
item Fjellstrom, Robert
item MARCHETTI, M - COLLABORATOR

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/30/2003
Publication Date: 1/1/2004
Citation: MCCLUNG, A.M., BERGMAN, C.J., FJELLSTROM, R.G., MARCHETTI, M.A. REGISTRATION OF BOLIVAR RICE. CROP SCIENCE. 44:353-355.

Interpretive Summary: This is a germplasm release, no Interpretive Summary Required.

Technical Abstract: Bolivar is a long-grain rice cultivar that is well suited for the parboiling and canning industries that was developed at the Texas A&M University System Agricultural Research and Extension Center at Beaumont, TX, by the USDA-ARS. It has similar canning and parboiling properties as the cultivar, Dixiebelle, but has a larger grain size and better resistance eto rice blast disease; traits which will benefit producers and processors. Bolivar possesses a semidwarf plant type and is about one week earlier maturing than Dixiebelle. Yield tests throughout the Southern U.S. since 1996 indicate that Bolivar has similar main crop yield potential as Dixiebelle but better second crop potential. Molecular marker analysis has demonstrated that the improved resistance to blast is partially due to the introgression of the Pi-b gene from Teqing. Bolivar and Saber are the only two U.S. rice cultivars known to possess this gene. With this gene, Bolivar rhas proven to have excellent resistance to all of the races of rice blast that occur in the U.S. Although Bolivar can be used by the milling industry like any other conventional long grain rice, it also possesses superior processing quality. Both Bolivar and Dixiebelle possess a different allele of the waxy gene that controls the amount of amylose that is produced in the grain. Bolivar and Dixiebelle have 2 to 3 percent higher amylose contents than most conventional U.S. long-grain cultivars. The presence of this allele results in significantly higher hot paste and cool paste viscosities and, during processing, lower starch solids loss and better grain integrity. Molecular markers for the waxy gene have been used to demonstrate that the source of this value-added processing quality in Bolivar is Teqing.