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Yield performance of five psb rice cultivars in panganiban

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Analyn Vasquez
Analyn Vasquez

Three studies were conducted in Panganiban, Catanduanes. The first studied the growth and yield of selected rice cultivars and found differences in tillering, panicles, spikelets and grain production. The second characterized the morphology and ecology of Parartocarpus woodii, describing its features and natural habitats. The third standardized butter cake recipes using flour from the locally abundant Parartocarpus woodii fruit, comparing quality and acceptability across mixtures containing different proportions of the pangi flour and wheat flour.

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Yield Performance of Five PSB Rice Cultivars in Panganiban, Catanduanes (N. Tumaque, C. Oliveros and R. Velasco), Morphology and Some Ecological Characterization of Pangi Parartocarpus woodii (N. Santos) and Standardization of Panig Parartocarpus woodii Butter Cake (E. Tugano and N. Santos). The study on Growth and Yield Performance of Selected PSB Rice Cultivars Under Panganiban, Catanduanes, has been conducted at the experimental lot of Catanduanes State Colleges, Panganiban Campus from October 20, 2006 to March 26, 2007. This research aimed to determine the growth and yield responses of selected PSB rice cultivars. It also discovered which of the varieties used will produce the greatest number of tillers and panicles, longest panicles, highest number of spikelets, unfilled spikelets, filled grains per panicles and tallest plants. Meanwhile the study on Morphology and Some Ecological Characterization of Pangi Parartocarpus specifically aims to describe the botanical features of pangi, as to leaves, twigs, fruits and seeds, identify areas in Catanduanes where pangi is abundant and characterize some ecological aspects where pangi is abundant. On the other hand, the study on Standardization of Pangi Parartocarpus woodii Butter Cake made use of “pangi” fruit flour which grows abundantly in the northern part of Catanduanes. The fruit is a delicacy and indigenous in the place. Specifically, the study compared the quality of the different mixtures of butter cakes and acceptability of the various proportions of “pangi” fruit flour at 100% “pangi” fruit flour; 25:75% pangi fruit flour and commercial wheat flour; 50:50% pangi fruit flour and commercial wheat flour and 75:25% pangi fruit flour and commercial wheat flour. (Gerry S. Rubio)

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Yield performance of five psb rice cultivars in panganiban

  • 1. Yield Performance of Five PSB Rice Cultivars in Panganiban, Catanduanes (N. Tumaque, C. Oliveros and R. Velasco), Morphology and Some Ecological Characterization of Pangi Parartocarpus woodii (N. Santos) and Standardization of Panig Parartocarpus woodii Butter Cake (E. Tugano and N. Santos). The study on Growth and Yield Performance of Selected PSB Rice Cultivars Under Panganiban, Catanduanes, has been conducted at the experimental lot of Catanduanes State Colleges, Panganiban Campus from October 20, 2006 to March 26, 2007. This research aimed to determine the growth and yield responses of selected PSB rice cultivars. It also discovered which of the varieties used will produce the greatest number of tillers and panicles, longest panicles, highest number of spikelets, unfilled spikelets, filled grains per panicles and tallest plants. Meanwhile the study on Morphology and Some Ecological Characterization of Pangi Parartocarpus specifically aims to describe the botanical features of pangi, as to leaves, twigs, fruits and seeds, identify areas in Catanduanes where pangi is abundant and characterize some ecological aspects where pangi is abundant. On the other hand, the study on Standardization of Pangi Parartocarpus woodii Butter Cake made use of “pangi” fruit flour which grows abundantly in the northern part of Catanduanes. The fruit is a delicacy and indigenous in the place. Specifically, the study compared the quality of the different mixtures of butter cakes and acceptability of the various proportions of “pangi” fruit flour at 100% “pangi” fruit flour; 25:75% pangi fruit flour and commercial wheat flour; 50:50% pangi fruit flour and commercial wheat flour and 75:25% pangi fruit flour and commercial wheat flour. (Gerry S. Rubio)