Influence of aluminum in nutrient solutions on chemical composition in two rice cultivars at different growth stages

1985 ◽  
Vol 85 (3) ◽  
pp. 423-429 ◽  
Author(s):  
N. K. Fageria
Plant Disease ◽  
2019 ◽  
Vol 103 (1) ◽  
pp. 132-136 ◽  
Author(s):  
Xinglong Chen ◽  
Yulin Jia ◽  
Bo Ming Wu

Rice blast, caused by the fungus Magnaporthe oryzae, is the most damaging disease for rice worldwide. However, the reactions of rice to M. oryzae at different growth stages are largely unknown. In the present study, two temperate japonica rice cultivars, M-202 and Nipponbare, were inoculated synchronously at different vegetative growth stages, V1 to V10. Plants of M-202 at each stage from V1 to reproductive stage R8 were inoculated with M. oryzae race (isolate) IB-49 (ZN61) under controlled conditions. Disease reactions were recorded 7 days postinoculation by measuring the percentage of diseased area of all leaves, excluding the youngest leaf. The results showed that the plants were significantly susceptible at the V1 to V4 stages with a disease severity of 26.7 to 46.8% and disease index of 18.62 to 37.76 for M-202. At the V1 to V2 stages, the plants were significantly susceptible with a disease a severity of 28.6 to 39.3% and disease index of 23.65 to 29.82 for Nipponbare. Similar results were observed when plants of M-202 were inoculated at each growth stage with a disease severity of 29.7 to 60.6% and disease index of 21.93 to 59.25 from V1 to V4. Susceptibility decreased after the V5 stage (severity 4.6% and index 2.17) and became completely resistant at the V9 to V10 stages and after the reproductive stages, suggesting that plants have enhanced disease resistance at later growth stages. These findings are useful for managing rice blast disease in commercial rice production worldwide.


2014 ◽  
Vol 10 (37) ◽  
pp. 1 ◽  
Author(s):  
Shuge Tian ◽  
Wenhuan Ding ◽  
Feng Liu ◽  
Tao Yang

2010 ◽  
Vol 56 (3) ◽  
pp. 134-140 ◽  
Author(s):  
Tomoyuki Suzuki ◽  
Takeo Sakaigaichi ◽  
Yoshifumi Terajima ◽  
Makoto Matsuoka ◽  
Yuko Kamiya ◽  
...  

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 494 ◽  
Author(s):  
Behzad Nezhadasad Aghbash ◽  
Mohammad Pouresmaeil ◽  
Gholamreza Dehghan ◽  
Mohsen Sabzi Nojadeh ◽  
Haedeh Mobaiyen ◽  
...  

Essential oils (EOs) from medicinal and aromatic plants are interesting products to be used as natural food preservatives. The EOs from the genus Satureja are reported to inhibit foodborne pathogens being worthy of use as food preservatives. Satureja macrantha is found in Western and Northwest Iran and commonly used as a food flavoring agent and for the treatment of urinary diseases. The objective of the present study was to identify the chemical composition of S. macrantha EOs at different growth stages (vegetative, flowering and fruiting stages) and to evaluate their biological activities. Chemical compositions were analyzed using GC-FID and GC-MS. The antibacterial activity was evaluated using the broth microdilution method against the foodborne pathogenic bacteria Staphylococcus aureus (ATCC23922), Enterococcus faecalis (ATCC29212) (Gram-positive), Enterobacter aerogenes (ATCC13046) and Escherichia coli. The antioxidant activity was estimated using the DPPH, ABTS and reducing power assays. The yields of S. macrantha EOs were in the range of 1.4–1.8%, thus scalable for the manufacture of food preservatives on an industrial level. The main compounds of EOs were carvacrol (42.7–48.2%), thymol (0.2–16.5%), p-cymene (10.1–14.7%) and γ-terpinene (7.9–9.1%) in all phenological stages examined. The strongest antibacterial activity (MICs = 5–20 µg/mL) of the EOs was recorded in samples obtained during the flowering stage where carvacrol (42.7%) and thymol (16.5) were present both at high percentages. On the other hand, the antioxidant activity was found to be slightly higher in the other stages. As the EO obtained at flowering showed the best inhibitory properties against foodborne pathogenic bacteria, it is suggested that plants at this stage can be selected as main sources of food preservative agents.


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