Growth Habit and Mochi-making Properties of Glutinous Rice of a Newly Recommended Early-maturing Cultivar 'HATSUMOCHI' in Fukuoka Prefecture. MATSUE Yuji, Takefumi OGATA, Hiroyuki SATOU and Tetsuya IWABUCHI(Fukuoka Agricultural Research Center, Chikushino, Fukuoka 818-8549, Japan) Bull. Fukuoka Agric. Res. Cent. 19: 9 - 12 (2000)

　Growth habit and mochi-making properties of glutinous rice of a newly recommended early - maturing rice cultivar 'HATSUMOCHI' developed at Aichi Agr. Res. Cent., Mountainous Region Agricultural Research Institute were tested in 5 locations in Fukuoka Prefecture over a 5 - year period. The maturation date came 7-8 days earlier than that of 'HAKUTOMOCHI' and was same as 'NIPPONBARE'. 'HATSUMOCHI' was highly resistant to lodging and blast. Field resistance to pre-harvest sprouting was moderate. The plant was intermediate type, and intermediately culmed. The yielding ability was superior to that of 'HAKUTOMOCHI'. The palatability of "mochi" was similar to that of 'HAKUTOMOCHI', and was superior to that of 'SAIWAIMOCHI' and 'HIYOKUMOCHI'. The hardening speed of 'HATSUMOCHI' in becoming "mochi" was higher than that of 'HAKUTOMOCHI', 'SAIWAIMOCHI' and 'HIYOKUMOCHI'.　The milled rice of 'HATSUMOCHI' was superior in amylographic characteristics to those of 'HAKUTOMOCHI', 'SAIWAIMOCHI' and 'HIYOKUMOCHI'. Hence, mochi-making properties of 'HATSUMOCHI' was considered to be excellent as processed-rice products. Judging by the mean values, 'HATSUMOCHI' was determined to be a cultivar with a highly palatability and processing suitable for glutinous rice. Therefore, it was concluded that is to be released in 1999 and recommended for the mountainous and flat areas of Fukuoka Prefecture.

[Key words: early-maturing, glutinous rice, highly palatability, mochi, new recommended

variety, HATSUMOCHI]