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ARS Home » Southeast Area » Stuttgart, Arkansas » Dale Bumpers National Rice Research Center » Research » Publications at this Location » Publication #206542
Title: Registration of 'Cybonnet' Rice

Author
item GIBBONS, JAMES - UNIV. OF AR RREC
item MOLDENHAUER, KAREN A - UNIV. OF AR RREC
item GRAVOIS, KENNETH - LSU AG CENTER
item LEE, FLEET - UNIV. OF AR RREC
item BERNHARDT, J - UNIV. OF AR RREC
item MEULLENET, J - UNIV. OF MISSISSIPPI AFES
item Bryant, Rolfe
item ANDERS, M - UNIV. OF AR RREC
item NORMAN, RICHARD - UNIV OF AR
item CARTWRIGHT, K - UNIV. OF AR
item TAYLOR, K - UNIV. OF AR
item BULLOCK, JILL - UNIV. OF AR RREC
item BLOCKER, MAURICE - UNIV. OF AR RREC

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/1/2006
Publication Date: 9/1/2006
Citation: Gibbons, J.W., Moldenhauer, K.K., Gravois, K., Lee, F.N., Bernhardt, J.L., Meullenet, J.F., Bryant, R.J., Anders, M., Norman, R.J., Cartwright, K., Taylor, K., Bullock, J., Blocker, M.M. 2006. Registration of 'Cybonnet' Rice. Crop Science. 46:2317-2318.

Interpretive Summary: In order for the US to stay competitive in the world market it is important to develop cultivars that have high returns and low maintenance. Cybonnet is a high-yielding, short-season, simidwarf, long-grain rice. The release of this long-grain will be a great benefit to rice farmers.

Technical Abstract: ‘Cybonnet’ rice is a high-yielding, short-season, long-grain cultivar. It originated form the cross ‘Cypress’//’Newbonnet’/’Katy’ made at the University of Arkansas Rice Research and Extension Center in Stuttgart, AR. Cybonnet is similar in maturity to ‘Kaybonnet’ and ‘Wells’, is a simidwarf cultivar like ‘Lemont’, Cypress and ‘Cocodrie’, and has good lodging resistant. In 2002, Cybonnet had an average grain yield of 9553 kg ha-1. Cybonnet contains the Pi-ta resistance gene. It is rated highly susceptible to sheath blight; susceptible for kernel smut, false smut and stem rot; and is resistant to brown spot. The endosperm is nonglutinous, nonaromatic, and covered by a light brow pericarp. It has an apparent starch amylose content of 217 g kg-1 and an intermediate gelatinization temperature (70-75oC).