| CHEMICAL | Amylose | Percent amylose of milled rice. | 12 | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| CHEMICAL | Alkali/Spreading Value | Alkali/Spreading value | 6 | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| CHEMICAL | Gelatinization Temperature | Gelatinization temperature | L - LOW | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| CHEMICAL | Protein | Protein content of the kernel, expressed as percent dry weight basis of brown rice. | 6.7 | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| CHEMICAL | Parboil Loss | Percent (dry weight basis) of solids lost when parboiled | 37 | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| GROWTH | Plant Height 2 | Plant height measured in centimeters from the soil surface to the middle of extended panicles. Actual values. See also related descriptor Plant Height 1. | 105 | | RICE.DUCKSALAD.STUTTGART.89 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Plant Type - Culm Angle | Culm Angle, rice direct-seeded in rows. | 3 - INTERMEDIATE | | RICE.REJUV.STUTTGART.84.86 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Panicle Type | Panicle type classified according to their mode of branching, angle of primary branches, and spikelet density. | 9 - OPEN | | RICE.REJUV.STUTTGART.84.86 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Grain Type | Grain Type, classes according to USDA grading standards for brown rice. | 2 - MEDIUM-GRAIN (AVG. LENGTH: 5.51 - 6.60 mm) (AVG. LENGTH/WIDTH RATIO: 2.1 - 3.0) | | RICE.REJUV.STUTTGART.84.86 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Hull Color | Hull color (Lemma and Palea) when terminal spikelets are ripened | 2 - STRAW | | RICE.REJUV.STUTTGART.84.86 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Hull Cover | Pubescence of lemma or palea | 1 - GLABROUS (SMOOTH) | | RICE.REJUV.STUTTGART.84.86 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Sterile Lemma Color | Color of sterile lemma - often called outer glumes or bracts at the base of the spikelet. | 1 - STRAW (YELLOW) | | RICE.REJUV.STUTTGART.84.86 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Awn Type | Amount and extent of awns. | 0 - ABSENT | | RICE.REJUV.STUTTGART.84.86 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Lodging | Estimated amount of plant lodging near maturity. | 2 - 11 - 20% LODGED | | RICE.REJUV.STUTTGART.84.86 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Bran Color | Color of seed coat (bran/pericarp) when fully mature and dry. | 2 - LIGHT BROWN | | RICE.LAB.ABERDEEN.92 | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Length of Kernel | Length of kernel in millimeters for brown (dehulled) rice. | 6 | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Width of Kernel | Width of kernel in millimeters for brown (dehulled) rice. | 3 | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Kernel Length/Width Ratio | Length/Width ratio for brown (dehulled) rice | 2 | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| MORPHOLOGY | Endosperm | Type of endosperm | 1 - COMMON (NON-WAXY) | | RICE.QUALITY.BEAUMONT | CIor 9461 OR SD | Not Available |
| PHENOLOGY | Days to Flower | Days from emergence to flowering. Actual values. See also related descriptor Days to Anthesis. | 109 | | RICE.DUCKSALAD.STUTTGART.89 | CIor 9461 OR SD | Not Available |
| PRODUCTION | 1000 Kernel Weight-Rough | Thousand kernel weight of rough rice, based on a count of 100 or more. Expressed in grams. | 27.11 | | RICE.DUCKSALAD.STUTTGART.89 | CIor 9461 OR SD | Not Available |
| STRESS | Salt Tolerance | Germination and seedling growth in a saline solution. (# live seedlings/# GERMINATED) X (# live + # dead seedlings/# germ). [0 = Sensitive, 10 = Tolerant] | 0 | | RICE.SALT.FAYETTEVILLE.90 | CIor 9461 OR SD | Not Available |
| STRESS | Allelopathy - Ducksalad | Exhibits allelopathic activity to ducksalad with radius of reduced weed growth greater than 10 centimeters. | N - None | | RICE.DUCKSALAD.STUTTGART | CIor 9461 OR91AR SD | Not Available |