A red-kerneled glutinous rice new cultivar Tsukushiakamochi

A red-kerneled, glutinous rice new cultivar Tsukushiakamochi, developed at Fukuoka Agricultural Research Center, was selected from the cross between S aiwaimochi and Tsushimazairai. The maturation date came about 8 days later than that of Saiwaimochi. The plant was the intermediate type with long cul ms. The ear took on a bright red in the heading date, then venetian red in the maturing date. Tsukushiakamochi was slightly susceptible to lodging and was resistant to preharvest sprouting. The dormancy was shorter than that of Tsushimazairai, and it was resistant to shattering. The yielding ability was lower than that of Saiwaimochi, but higher than that of Tsushimazairai . The palatability of "mochi" was similar to that of Saiwaimochi, and the c olor was pink. Since this cultivar has good agricultural characteristics, T sukushiakamochi was considered to be a suitable glutinous rice for a local special product.