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ARS Home » Southeast Area » Stuttgart, Arkansas » Dale Bumpers National Rice Research Center » Research » Publications at this Location » Publication #417117
Research Project: Broadening and Strengthening the Genetic Base of Rice for Adaptation to a Changing Climate, Crop Production Systems, and Markets

Location: Dale Bumpers National Rice Research Center

Title: Rice 'Jojutla' - Parboiling Quality

Author
item Huggins, Trevis
item MCCLUNG, ANNA - Retired ARS Employee

Submitted to: Plant Genetic Resources
Publication Type: Book / Chapter
Publication Acceptance Date: 8/13/2024
Publication Date: 8/13/2024
Citation: Huggins, T.D., McClung, A. 2024. Rice 'Jojutla' - Parboiling Quality. Book Chapter. Plant Genetic Resources.

Interpretive Summary:

Technical Abstract: When typical long grain rice is used in parboiling, it can result in poor physiochemical characteristics (quality). During processing the rice loses grain starch which results in soft grain and loss of grain shape. This reduces the yield and value of the end product. In 1979, an improved cultivar, ‘Newrex’, a long grain rice with superior processing quality was developed to fill the specific need of the USA processing industry. It was developed from a cross between an F4 selection, ‘Bluebelle/Dawn//Belle Patna/Dawn’ and a ‘Bluebonnet 50/Jojutla’ selection (B6122B1-3-BK2-21-1). ‘Jojutla’ was introduced into the National Plant Germplasm System (NPGS) in 1955. It is a cultivar from Mexico that possessed superior processing characteristics resulting in a firmer grain than ‘Rexoro’, a typical long grain cultivar, but it was poorly adapted to being grown in the USA. ‘Newrex’ possesses dry fluffy cooked grain after parboiling, has lower starch solids loss, and retains better grain shape integrity compared to other USA long grain cultivars. The development and release of ‘Newrex’ provided the USA processing industry with a cultivar that was superior to what was on the market. It allowed the industry to retain more yield and value of the end product, but also reduce cost associated with effluent clean up after the parboiling process. Most rice cultivars in the USA today that have superior parboiling quality trace this trait to ‘Jojutla’. This is an ebook chapter that will be published in an ebook titled "Plant Genetic Resources: Success Stories".