福岡県農業総合試験場研究報告22(2003) pp 19 - 23
福岡県における水稲準奨励品種‘あきさやか’の生育特性と食味特性
尾形武文・佐藤大和・川村富輝・石丸知道・内村要介・松江勇次
（農産研究所）
福岡県に適した晩生の良食味品種を選定するため，九州沖縄農業研究センターで育成された ‘あきさやか’の生育，収量性，外観品質および食味などの特性について福岡県農業総合試験場農産研究所，筑後分場および福岡県内の現地11カ所において検討した。
‘あきさやか’は‘ヒノヒカリ’に比べて，出穂期は8日，成熟期は15日程度遅い晩生に属する粳種で，耐倒伏性は優れ，強であった。葉いもちおよび穂いもち圃場抵抗性はやや弱かった。収量性は地域間差が見られ，筑後地域の平坦肥沃地で多収であった。また，稈長は短く，穂長はやや短く，穂数は多い，偏穂数型であった。止葉は立ち，登熟後期まで穂軸が青く，草姿，熟色とも良かった。脱粒性は“難”であった。千粒重はやや軽いが，粒厚は同程度に厚かった。外観品質は腹白米，心白米の発生が少なく，同程度であった。炊飯米には光沢があって，粘りが強く‘ユメヒカリ’より優れ，食味総合評価は同程度〜やや優れ，しかも食味は安定していた。精米中のタンパク質含有率はやや低く，米の理化学的特性は同程度に優れた。
[キ−ワ−ド：あきさやか，晩生，食味，奨励品種，水稲]
Growth Habit and Eating Quality of Rice of a Newly Recommended Late -maturing Cultivar 'AKISAYAKA' in Fukuoka Prefecture. OGATA Takefumi, Hirokazu SATO, Yoshiteru KAWAMURA, Tomomichi ISHIMARU, Yosuke UCHIMURA and Yuji MATSUE (Fukuoka Agric. Res. Cent., Chikushino, Fukuoka 818-8549, Japan) Bull. Fukuoka Agric. Res. Cent. 22: 19 - 23 (2003)
The growth habit and eating quality of rice of a newly recommended late-maturing rice cultivar 'AKISAYAKA' was developed at National Agricultural Research Center for Kyushu Okinawa Region was tested at 13 different locations in Fukuoka Prefecture over a 6-year period. The maturation date became matured 15 days later than that of 'HINOHIKARI'. 'AKISAYAKA' was highly resistant to lodging and pre-harvest sprouting. Field resistance to blast was susceptible. The plant was a partial panicle number type, and was shortly culmed. 1,000 grain weight was lighter than that of 'HINOHIKARI', but kernel thickness was same as 'HINOHIKARI'. The yielding ability was superior to that of 'HINOHIKARI' in Chikugo area, which was flat and fertile land. The palatability was superior to that of 'YUMEHIKARI', and was same as 'HINOHIKARI'. The protein content of milled rice was lower and the other physicochemical properties were same as 'HINOHIKARI'. Therefore, it was concluded that 'AKISAYAKA' is to be released as a recommended cultivar for the flat and fertile land of Fukuoka Prefecture in 2002.
[Key words : 'AKISAYAKA', late-maturing, palatability, recommended cultivar, Rice]