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Hybrid Rice. Hybrid rice is a type of Asian rice that has been crossbred from two very different parent varieties. [1] As with other types of hybrids, hybrid rice typically displays heterosis or "hybrid vigor", so when grown under the same conditions as comparable purebred rice varieties, it can produce up to 30% more yield. [2]
The variety was one of many of the Green Revolution which replaced many local strains and genetic diversity previously found in rice paddies. It is estimated that over 100,000 local strains were grown in 1960, which have been largely replaced by hybrid varieties.
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Progress has been made in developing rice varieties capable of tolerating such conditions; the hybrid created from the cross between the commercial rice variety IR56 and the wild rice species Oryza coarctata is one example. [108] O. coarctata can grow in soils with double the limit of salinity of normal varieties, but does not produce edible ...
This variety of basmati rice was developed by Padma Shri awardee Dr Vijaipal Singh at Indian Agricultural Research Institute (IARI), New Delhi. It was released for commercial cultivation in Kharif season of 2003 as Pusa 1121 (Pusa Sugandh 4). By 2007, the variety has become widely popular with farmers, and was renamed as Pusa Basmati 1121 in 2008.
Two other varieties of rice are worth mentioning in the healthiest category. First, black rice — also known as forbidden rice — is a whole grain rice with Chinese origins.
It was thus difficult to produce hybrid rice in large quantities. In 1961 he spotted a seed-head of wild hybrid rice. [12] By 1964, Yuan hypothesized that naturally-mutated male-sterile rice could exist and could be used for the creation of new hybrid rice varieties. He and a student spent the summer searching for male sterile rice plants.
Brown rice does have more fiber, fat and a touch more protein than white rice because of the way it’s processed. Whole grains are made of three parts: the germ, bran and endosperm.