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Sugandha Samba (RNR2465), first-ever high-yielding, aromatic, short-grained rice variety of Andhra Pradesh, India

Sugandha Samba (RNR2465), first-ever high-yielding, aromatic, short-grained rice variety of Andhra Pradesh, India

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Published by Grace Cañas
IRRN 2010-034_GenRes
IRRN 2010-034_GenRes

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Categories:Types, Research, Science
Published by: Grace Cañas on Sep 14, 2011
Copyright:Attribution Non-commercial

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01/11/2013

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Genetic resources
2011, Vol. 36
 
International Rice Research Notes
(0117-4185)
 
1
Sugandha Samba (RNR2465), first-ever high-yielding, aromatic, short-grained rice variety ofAndhra Pradesh, India
S.Vanisree, P.N. Reddy, Ch. Surender Raju, B.G. Reddy, R. Jagadeeswar, R.G. Verma,Y. Suryanarayana, L. Krishna, and P. Raghava Reddy, Rice Section, AgriculturalResearch Institute, Acharya N.G. Ranga Agricultural University (ANGRAU), P.O. Box500030, Rajendranagar, Hyderabad, Andhra Pradesh, IndiaE-mail: vanisree_dhar@yahoo.com, vanisreedhar1994@gmail.com
 
Sugandha Samba (RNR2465) was the first aromatic, high-yielding, semidwarf,medium-duration (130–135 d), medium-slender rice variety released in AndhraPradesh by the State Variety Release Committee in April 2010. Developed usingthe pedigree method, this variety has two quality rice varieties, early samba(RNR-M7) and RNR19994, as the female and male parent, respectively.Rice farmers from the Telangana region have persistently required high-yielding, semidwarf, aromatic, short-grained varieties to replace the existing low-yielding (2–2.5 t ha
–1
), tall and lodging, local aromatic landraces such asChittimutyalu, Undraja, Godavari Isukalu, and Rajanalu. The plant type of thesetall landraces limited the scope for raising productivity further because of theirtendency to lodge under high-input management. ANGRAU scientists madeefforts to meet farmers’ requirements and succeeded in developing SugandhaSamba.This variety recorded a grain yield of 6–7 t ha
–1
under good management,comparable with that of Samba Mahsuri (BPT5204), the most popular mega-variety released by ANGRAU. It registered 70% head rice recovery and hadexcellent cooking quality and strong aroma (Table 1).
 

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