Can iron and zinc in rice grains (Oryza sativa L.) be biofortified with nitrogen fertilisation under pot conditions?

Rice (Oryza sativa L.) which belongs to the family poaceae, is the life and the prince among cereals as this unique grain helps to sustain two thirds of the world's population. India have traditionally been used or rice cultivation due to availability of water and conductive soil (Nadesa panic). Rice was grown in 155.30 million hectares and around 600 million tonnes of rice harvested each year globally. About 114 countries produce rice with China and India supporting 50 per cent of total production. India stands first in area under cultivation (41.85 mha) and ranks second in production, where as China ranks first in production with just half of the area. India's production is 89.13 million tonnes with a productivity of 2130 kg/ha. Among the rice producing states of India, Tamil Nadu ranks sixth in production (6.53 million tonnes) and second in productivity of 3918 kg/ha with an area of 20.16 lakh ha (Season and Crop Report, 2012). Local farmers in such farming systems retain the traditional varieties based on their knowledge of the quality of the rice varieties and their adaptation to varying agro-ecological situations created by diverse seasons and land situations (Tapasi das & Ashesh Kumar Das, 2014). Among the major micronutrient deficiencies common in rice consuming countries, iron and zinc deficiencies (“hidden hunger”), affect over three billion people worldwide, mostly in developing countries (Welch & Graham, 2004).

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Mechanical and Processing Properties of Rice Grains

Sustainability ◽

10.3390/su12020552 ◽

2020 ◽

Vol 12 (2) ◽

pp. 552 ◽

Cited By ~ 1

Author(s):

Weronika Kruszelnicka ◽

Andrzej Marczuk ◽

Robert Kasner ◽

Patrycja Bałdowska-Witos ◽

Katarzyna Piotrowska ◽

...

Keyword(s):

Grain Size ◽

Oryza Sativa ◽

Negative Correlation ◽

Oryza Sativa L ◽

Strength Properties ◽

Rice Grain ◽

Static Compression ◽

Positive Correlation ◽

Rice Grains ◽

Processing Properties

Strength properties of grains have a significant impact on the energy demand of grinding mills. This paper presents the results of tests of strength and energy needed the for destruction of rice grains. The research aim was to experimentally determine mechanical and processing properties of the rice grains. The research problem was formulated in the form of questions: (1) what force and energy are needed to induce a rupture of rice grain of the Oryza sativa L. of long-grain variety? (2) what is the relationship between grain size and strength parameters and the energy of grinding rice grain of the species Oryza sativa L. long-grain variety? In order to find the answer to the problems posed, a static compression test of rice grains was done. The results indicate that the average forces needed to crush rice grain are 174.99 kg m·s−2, and the average energy is 28.03 mJ. There was no statistically significant relationship between the grain volume calculated based on the volumetric mass density Vρ and the crushing energy, nor between the volume Vρ and other strength properties of rice grains. In the case of Vs, a low negative correlation between strength σmin and a low positive correlation between the power inducing the first crack were found for the grain size related volume. A low negative correlation between the grain thickness a3, stresses σmin and work WFmax was found as well as a low positive correlation between thickness a3 and the force inducing the first crack Fmin.

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Evaluation of cadmium (Cd) transfer from paddy soil to rice (Oryza sativa L.) using DGT in comparison with conventional chemical methods: derivation of models to predict Cd accumulation in rice grains

Environmental Science and Pollution Research ◽

10.1007/s11356-020-07976-1 ◽

2020 ◽

Vol 27 (13) ◽

pp. 14953-14962

Author(s):

Wendan Xiao ◽

Xuezhu Ye ◽

Zhiqiang Zhu ◽

Qi Zhang ◽

Shouping Zhao ◽

...

Keyword(s):

Oryza Sativa ◽

Paddy Soil ◽

Oryza Sativa L ◽

Chemical Methods ◽

Cd Accumulation ◽

Rice Grains

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Expressing Arsenite Antiporter PvACR3;1 in Rice (Oryza sativa L.) Decreases Inorganic Arsenic Content in Rice Grains

Environmental Science & Technology ◽

10.1021/acs.est.9b02418 ◽

2019 ◽

Vol 53 (17) ◽

pp. 10062-10069 ◽

Cited By ~ 12

Author(s):

Yanshan Chen ◽

Chen-Yu Hua ◽

Jun-Xiu Chen ◽

Bala Rathinasabapathi ◽

Yue Cao ◽

...

Keyword(s):

Oryza Sativa ◽

Oryza Sativa L ◽

Inorganic Arsenic ◽

Arsenic Content ◽

Rice Grains

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Study The Inheritance of Iron and Zinc in Segregating Population of Rice (Oryza sativa L.)

International Journal of Pure & Applied Bioscience ◽

10.18782/2320-7051.2891 ◽

2017 ◽

Vol 5 (5) ◽

pp. 888-892 ◽

Cited By ~ 1

Author(s):

Maddeppa Mallimar ◽

Keyword(s):

Oryza Sativa ◽

Oryza Sativa L ◽

Iron And Zinc ◽

Segregating Population

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The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)

Foods ◽

10.3390/foods9091297 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1297

Author(s):

Seung-Hyun Kim ◽

Yu-Jin Yang ◽

Ill-Min Chung

Keyword(s):

Oryza Sativa ◽

Antioxidant Activities ◽

Oryza Sativa L ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Brown Rice ◽

Stepwise Discriminant Analysis ◽

Rice Grains ◽

Degree Of Milling

We investigated the effects of the type of rice and degree of milling (DOM) on the nutraceutical content and antioxidant activity of rice (Oryza sativa L.). The fatty acid (FA), vitamin E homolog, and phenolic contents in organic (OR), pesticide-free (PFR), and conventional rice (CR) decreased significantly with an increase in the DOM of rice grains, particularly for a DOM of 7 and 9 (p < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity also decreased with the DOM; particularly, this activity decreased significantly, by approximately 60%, in rice grains with a DOM between 7 and 11, as compared to that of brown rice (p < 0.05). α-Tocopherol (r = 0.854) and p-coumaric acid (r = 0.501) showed the strongest correlation with DPPH activity in each chemical group. Stepwise discriminant analysis enabled the correct original and cross-validated classification of 87.0% and 81.5% of rice types, respectively. Additionally, the original and cross-validated classification of rice DOM levels showed that, overall, 93.8% and 92.6% of rice samples were correctly classified. Our findings reveal variations in the nutraceutical levels and antioxidant activities in rice grains based on the rice type and DOM, which can help improve the nutritional evaluation of human-health-promoting rice grains.

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