Dry matter production and panicle characteristics of high yield and good taste indica hybrid rice varieties

Abstract

Indica hybrid rice (Oryza sativa) production aims to achieve two crucial targets: high yield and good taste. This study selected three types of indica hybrid rice according to grain yield and taste value, including high yield and good taste (HYGT), low yield and good taste (LYGT), and high yield and poor taste (HYPT), to analyze yield components, corresponding growth characteristics, and rice taste quality. When values were averaged across varieties and years, there were almost no differences in taste value between HYGT and LYGT; HYGT showed a significant increase in yield, owing to a higher number of panicles and spikelets per panicle, with a respective increment of 16.2 and 20.6%. The higher grain yield of HYGT compared with LYGT was attributed to three key factors: a higher leaf area index (LAI) during heading, a higher ratio of grain to leaf, and a higher biomass accumulation at maturity. HYGT and HYPT achieved similar high yields; however, HYGT had more panicle numbers and lower grain weight. In addition, HYGT showed a significantly higher taste value than HYPT, attributed to its significantly lower protein and amylose contents, with reductions of 8.8 and 15.7%, respectively. Lower protein and amylose contents might be caused by a proper matter translocation from vegetative organs to panicle. This study suggested that reasonable panicle characteristics and translocation efficiency from vegetative organs to panicle during heading to maturity are the key factors in balancing yield and rice taste quality. These results will provide valuable insights for rice breeders to improve the grain yield and quality of indica hybrid rice.

Keywords

• indica hybrid rice
• grain yield
• taste quality
• growth characteristics