SCS127 CL: Rice cultivar resistant to herbicides of imidazolinone chemical group

Terres, Laerte Reis; Marschalek, Rubens; Wickert, Ester; Scheuermann, Klaus Konrad; Noldin, José Alberto; Vale, Marcos Lima Campos do; Hickel, Eduardo Rodrigues; Andrade, Alexander de

doi:10.1590/1984-70332024v24n4c46

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CULTIVAR RELEASE • Crop Breed. Appl. Biotechnol. 24 (4) • 2024 • https://doi.org/10.1590/1984-70332024v24n4c46 linkcopy

SCS127 CL: Rice cultivar resistant to herbicides of imidazolinone chemical group

Authorship SCIMAGO INSTITUTIONS RANKINGS

SCS127 CL is a Clearfield^® rice cultivar that is resistant to herbicides from the imidazolinone group, such as Kifix^®. This cultivar features a modern plant type, resistance to lodging, a late maturity cycle, moderate resistance to leaf and panicle blast, high yield potential, long grains, and good cooking quality.

Keywords:
Oryza sativa; Clearfield; Imidazolinone chemical group

Authorship

person Laerte Reis Terres

school Epagri, Estação Experimental de Itajaí, Rodovia Antônio Heil, 6800, Itaipava, 88318-112, Itajaí, SC, Brazil. EpagriBrazilItajaí, SC, Brazil Epagri, Estação Experimental de Itajaí, Rodovia Antônio Heil, 6800, Itaipava, 88318-112, Itajaí, SC, Brazil.

person Rubens Marschalek

person Ester Wickert

person Klaus Konrad Scheuermann

person José Alberto Noldin

person Marcos Lima Campos do Vale

person Eduardo Rodrigues Hickel

person Alexander de Andrade *

0009-0006-6148-7395

* E-mail:
alexanderandrade@epagri.sc.gov.br

SCIMAGO INSTITUTIONS RANKINGS

Epagri, Estação Experimental de Itajaí, Rodovia Antônio Heil, 6800, Itaipava, 88318-112, Itajaí, SC, Brazil. EpagriBrazilItajaí, SC, Brazil Epagri, Estação Experimental de Itajaí, Rodovia Antônio Heil, 6800, Itaipava, 88318-112, Itajaí, SC, Brazil.

Figures | Tables

Figures (1)
Tables (3)

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Figure 1 Rough and milled rice grains of SCS127 CL cultivar

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Table 1 Morphological and agronomic traits of cultivar in VCU trials (Itajaí, Massaranduba, Pouso Redondo and Turvo, in 2023/2024)

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Table 2 Mean grain yield (kg ha^-1) of SCS127 CL, SCS122 Miura and SCS121 CL, in VCU trials (Itajaí, Massaranduba, Pouso Redondo and Turvo), in 2021/2022 and 2022/2023

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Table 3 Physical and chemical grain characteristics of SCS127 CL rice cultivar compared to SCS121 CL and Puitá INTA-CL

imageFigure 1 Rough and milled rice grains of SCS127 CL cultivar open_in_new

table_chartTable 1 Morphological and agronomic traits of cultivar in VCU trials (Itajaí, Massaranduba, Pouso Redondo and Turvo, in 2023/2024)

Plant trait	Description
Plant height (cm)	86
Leaf color	Green
Leaf pubescence	Medium
Flag leaf angle	Upright
Tillering	High
Cycle to maturity (days)	145
Glumella color	Golden
Lodging	Resistant
Awns	Absent
Iron toxicity tolerance	Moderately resistant
Apex color at maturity	White
Shattering	Intermediate
Disease resistance to
Leaf blast	Moderately resistant
Panicle blast	Moderately resistant
Brown spot	Moderately resistant

table_chartTable 2 Mean grain yield (kg ha^-1) of SCS127 CL, SCS122 Miura and SCS121 CL, in VCU trials (Itajaí, Massaranduba, Pouso Redondo and Turvo), in 2021/2022 and 2022/2023

Cultivars	Itajaí		Massaranduba		Pouso Redondo		Turvo		Means
	2021/22	2022/23	2021/22	2022/23	2021/22	2022/23	2021/22	2022/23
SCS127 CL	10.823,0	12.367,0	9.200,0	8.938,00	12.403,0	11.579,0	11.003,0	10.666,0	10.872,38a
SCS121 CL	10.773,0	11.391,0	8.347,0	9.060,00	11.860,0	11.036,0	10.140,0	10.471,0	10.384,75b
SCS122 Miura	12.726,0	13.927,0	9.227,7	8.116,00	11.986,0	11.171,0	11.314,0	10.525,0	11.124,09a

Means followed by the same letter are not significantly different by the Scott-Knott's test at 5% probability.

table_chartTable 3 Physical and chemical grain characteristics of SCS127 CL rice cultivar compared to SCS121 CL and Puitá INTA-CL

Cultivars	Characteristics				Grain size (mm)			Class
	Total	AC	GT	WB	L	W	T	L/W
SCS127 CL	74.4	A	I/H	2	7.23	2.2	1.80	3.48	Long-thin
SCS121 CL	71.0	A	I/H	2	7.2	2.3	1.80	3.48	Long-thin
Puitá INTA-CL	69.0	A	I	1	7.1	2.3	1.74	3.38	Long-thin

Total: Total percentage of grain milled; AC: Percentage of amylose content (A: high, 28-33%); GT: Gelatinization temperature (I: intermediate, H: high); WB: White belly; L: Grain length; W: Grain width; T: Thickness; and L/W: Length width ratio.

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