Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 30, 1997
Publication Date: N/A
Interpretive Summary: Rice used by the canning and processed rice industries requires a special cooking quality that will prevent the rice kernels from splitting and breaking up during processing. Dixiebelle' is a new rice cultivar which has this unique cooking quality along with high yield and milling quality. It is believed that this combination of improved yield, milling and processing traits will benefit all segments of the U.S. rice industry.
Technical Abstract: Dixiebelle' is a new long-grain rice cultivar which has superior processing quality that is particularly suited to the parboil and canned rice industries. This special quality comes from an amylose content which is 2-3 percent higher than conventional long-grains and a significantly higher amylographic viscosity. Dixiebelle is a semidwarf early maturing cultivar which has demonstrated high yield and milling quality throughout the rice growing region of the southern U.S.