Agronomics, Genomics, Breeding and Intensive Cultivation of Ciherang Rice Variety

Abstract

Ciherang rice variety was released in year 2000 and become a superior variety in Indonesia. In a decade, due to the excellent agronomic characteristics and high productivity, Ciherang gradually replace the mega-variety IR-64 and widely cultivate in almost 40% rice production area in Indonesia. In addition to its high grain yield, short straw, early maturity, and high productive tiller number, it had superior grain quality, such as long and slender grain shape, clean yellow color, aromatic, and high milled rice percentage with excellent eating quality, matching with farmers and rice consumers demands. It has intermediate glycemic index and delicious taste. It is intolerance to flooding condition and susceptible to several diseases and pests, including rice blast, bacterial blight, brown planthopper, and yellow stem borer. Because of Ciherang has been well-characterized genetically, many quantitative trait loci (QTLs) and candidate genes which associated with certain traits have been identified. It has also been used as a parent in rice breeding program to develop mapping populations for genetic analysis. In order to increase the flooding tolerant and disease resistant in Ciherang, many valuable genes have been introduced into Ciherang through backcrossing breeding technique and transgenic approach. The optimal rice productivity in Ciherang also supported by the application of intensification system in Ciherang cultivation. Unravelling the complex genetic control of agronomic characteristics, grain yield traits, and other desirable traits which valuable for rice farmers and consumers are very important.

Analysis of Morphological, Physiological, and Biochemical Traits of Salt Stress Tolerance in Asian Rice Cultivars at Seedling and Early Vegetative Stages

“…Meanwhile, salt-sensitive ones had high values for leaf rolling, Na/K ratio, H 2 O 2 , and MDA content. These results were supported by previous studies such as those of Peng et al [76], Zhang et al [77], Dwiningsih et al [78], and Bhowmik et al [9]. Many studies indicated that all of the growth stages in rice plants under salinity stress conditions showed different responses to salt [79].…”

Analysis of Morphological, Physiological, and Biochemical Traits of Salt Stress Tolerance in Asian Rice Cultivars at Different Stages

“…Meanwhile, salt-sensitive ones had high leaf rolling, Na/K ratio, H2O2, and MDA content. These results were supported by the previous studies such as Peng et al [91], Zhang et al [92], Dwiningsih et al, [93], and Bhowmik et al [10]. Many studies indicated that all of the growth stages in rice plants under salinity stress condition showed different responses to salt [94].…”

Potential of Pigmented Rice Variety Cempo Ireng in Rice Breeding Program for Improving Food Sustainability

“…Fermentation process in the rice bran produced new compounds that were not identified in the non-fermented rice bran, such as nicotinic acid, isorhamnetin, isorhamnetin 7-glucoside, and quercetin. Fermented rice bran also produce aroma like vanilla, caramel, sweet, pungent, cereal, acid, rancid, smokey, nutty, fatty, milky, grass, and earthy [66,67]. The results showed that a total of 72 non-volatile compounds were investigated, including carbohydrates, nucleotides, peptides, vitamins, amino acids, lipids, and secondary metabolites.…”