| CHEMICAL | Amylose | Percent amylose of milled rice. | 33 | | RICE.QUALITY.BEAUMONT | PI 385595 OR SD | Not Available |
| CHEMICAL | Alkali/Spreading Value | Alkali/Spreading value | 5.8 | | RICE.QUALITY.BEAUMONT | PI 385595 OR SD | Not Available |
| CHEMICAL | Gelatinization Temperature | Gelatinization temperature | L - LOW | | RICE.QUALITY.BEAUMONT | PI 385595 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. | 132 | | RICE.DUCKSALAD.STUTTGART.89 | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Plant Type - Culm Angle | Culm Angle, rice direct-seeded in rows. | 5 - OPEN | | RICE.REJUV.STUTTGART.84.86 | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Panicle Type | Panicle type classified according to their mode of branching, angle of primary branches, and spikelet density. | 5 - INTERMEDIATE | | RICE.REJUV.STUTTGART.84.86 | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Grain Type | Grain Type, classes according to USDA grading standards for brown rice. | 3 - LONG-GRAIN (AVG. LENGTH: 6.61 - 7.50 mm) (AVG. LENGTH/WIDTH RATIO: OVER 3.0) | | RICE.REJUV.STUTTGART.84.86 | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Hull Color | Hull color (Lemma and Palea) when terminal spikelets are ripened | 2 - STRAW | | RICE.REJUV.STUTTGART.84.86 | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Hull Cover | Pubescence of lemma or palea | 4 - SHORT HAIRS THROUGHOUT | | RICE.REJUV.STUTTGART.84.86 | PI 385595 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 | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Awn Type | Amount and extent of awns. | 9 - LONG AND FULLY AWNED | | RICE.REJUV.STUTTGART.84.86 | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Lodging | Estimated amount of plant lodging near maturity. | 9 - 81 - 100% LODGED | | RICE.REJUV.STUTTGART.84.86 | PI 385595 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 | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Length of Kernel | Length of kernel in millimeters for brown (dehulled) rice. | 7.2 | | RICE.QUALITY.BEAUMONT | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Width of Kernel | Width of kernel in millimeters for brown (dehulled) rice. | 1.9 | | RICE.QUALITY.BEAUMONT | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Kernel Length/Width Ratio | Length/Width ratio for brown (dehulled) rice | 3.8 | | RICE.QUALITY.BEAUMONT | PI 385595 OR SD | Not Available |
| MORPHOLOGY | Endosperm | Type of endosperm | 1 - COMMON (NON-WAXY) | | RICE.QUALITY.BEAUMONT | PI 385595 OR SD | Not Available |
| PHENOLOGY | Days to Flower | Days from emergence to flowering. Actual values. See also related descriptor Days to Anthesis. | 97 | | RICE.DUCKSALAD.STUTTGART.89 | PI 385595 OR SD | Not Available |
| PRODUCTION | Ratooning | Regrowth from stubble | 3 - HEAD DEVELOPED, NO MATURE SEED | | RICE.AGRON.STUTTGART.93 | PI 385595 OR SD | Not Available |
| PRODUCTION | Kernel Weight Milled | Kernel weight in milligrams of milled rice | 18.1 | | RICE.QUALITY.BEAUMONT | PI 385595 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. | 24.77 | | RICE.DUCKSALAD.STUTTGART.89 | PI 385595 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] | 0.48 | | RICE.SALT.FAYETTEVILLE.90 | PI 385595 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 | PI 385595 OR93AR SD | Not Available |