scholarly journals High Temperature Injury of Ripening in Rice Plant : IV. Effect of high temperature on 14C-assimilation and translocation at an early ripening period

1976 ◽  
Vol 45 (1) ◽  
pp. 151-155 ◽  
Author(s):  
Kanoe SATO ◽  
Kengo INABA
Keyword(s):  
High Temperature ◽  
Rice Plant ◽  
Ripening Period ◽  
Early Ripening

Ampelographic collection of NSС «V.Ye. Tairov IVW», current trends in studies and prospects of usage

2019 ◽  
pp. 129-139
Author(s):  
I. A. Kovaliova ◽  
L. V. Gerus ◽  
V. V. Scrypnyk ◽  
M.G. Fedorenko ◽  
O.V. Salii ◽  
...  
Keyword(s):  
Geographical Origin ◽  
Frost Tolerance ◽  
Winter Hardiness ◽  
Fungal Diseases ◽  
Vitis Vinifera L ◽  
Ripening Period ◽  
Resistant Varieties ◽  
Early Ripening ◽  
And Performance ◽  
Genetically Determined

The aim of our research was to analyze the composition of an ampelographic collection of the V. Ye. Tairov Institute of Viticulture and Winemaking by geographical origin of varieties, application, ripening period, berry color, flavor profile, seed development, winter hardiness and frost tolerance, and resistance to major fungal diseases. To enrich the database of varieties – sources and donors of valuable traits via analysis of data on expression of adaptability and performance characteristics. Results and Discussion. At present, there are 736 varieties in the ampelographic collection of the V. Ye. Tairov Institute of Viticulture and Winemaking. The largest portion contains Ukrainian, Russian and Moldavian varieties. More than half (59 %) are table varieties; one third (31%) are wine ones; and 10 % are universal varieties and varieties that are still being studied. As to the ripening period, a group of early-ripening, mainly table varieties (23 %), stands out. The most numerous portions of the collection are mid- and late-ripening varieties (17 % each). The percentages of early-middle and mid-late varieties are similar (11 and 12 %, respectively). Among the berry colors, white and its variations (yellow, yellow-green, amber, etc.) account for 44 %; black – for 23 %; and pink – for 6 % of the collection accessions. There are varieties with red-violet, white-pink, yellow-pink, pale red or bright red berries. Significant diversity was also found in flavor characteristics of the collection accessions. Even in the largest group with so-called “simple taste” (86 % of the collection accessions), varieties with bright prune, solanum, flower, honey and other aromas were found. Varieties with muscat flavor remain in high demand on the market. It was found in 12.5 % of varieties, which can be used in further breeding process. The collection contains 7 % of seedless varieties. Among the collection accessions with their diverse genetic and geographical origin, 82 % have low winter hardiness and frost tolerance and are damaged even at –20 – 21oC. They are mainly European varieties without genetically determined mechanisms of protection against low temperatures and overwintering conditions. 17.9 % of the collection accessions vary from relatively frost tolerant (−22 – 24oC) to frost tolerant (−26–28oC). More than half of the collection accessions (64.5 % ) are susceptible to fungal diseases, since they derive from non-resistant varieties. They are mainly intraspecific Vitis vinifera L. varieties. They are used in crosses as donors of product quality characteristics. A third of varieties showed relative resistance to diseases (6–7 points on a 9-point scale (Bankovska, 2007)). They are widely used in further crosses to obtain genotypes with genetically determined disease resistance. Conclusions. The observations and analysis of adaptive and productive characteristics of 735 collection varieties of the V. Ye. Tairov Institute of Viticulture and Winemaking have resulted in enrichment of the database both with introduced and with our own valuable varieties - donors.

scholarly journals Особенности основных фенологических фаз продукционного периода сортов Negr

2019 ◽  
pp. 97-101
Author(s):  
Alla Polulyakh ◽  
Vladimir Volynkin ◽  
Magometsaigit Beibulatov
Keyword(s):  
Ripening Period ◽  
Breeding Work ◽  
Table Grapes ◽  
Characteristics Analysis ◽  
Early Ripening ◽  
Production Period ◽  
Phenological Phases

Знание фенологических особенностей сортов винограда важно для формирования промышленного конвейера столовых сортов винограда и в селекционной работе при создании сортов с заданным хозяйственными характеристиками. В результате анализа дат наступления основных фенологических фаз столовых сортов винограда V. v. orientalis Negr. в условиях ампелографической коллекции установлено, что согласно международному классификатору OIV по продолжительности продукционного периода изученные сорта разделяются на пять групп: сорта раннего, раннесреднего, среднего, среднепозднего и позднего сроков созревания. Продолжительность продукционного периода у столовых сортов V. v. orientalis Negr. раннего срока созревания составляет 115±4,4 - 121±1,6 дней, раннесреднего срока созревания 129 - 135±2,4 дней, среднего срока созревания 141±1,3 - 145±0,9 дней, сортов среднепозднего срока созревания 146 - 155±0,7 дней, сортов позднего срока созревания 156±0,5 - 165±2,0 дней.Understanding of the phenological peculiarities of grapevine cultivars is important for the formation of an industrial conveyor of table grapes and in breeding work when creating cultivars with pre-determined economic characteristics. Analysis of the onset dates of main phenological phases of table grapevine cultivars V. v. orientalis Negr. in the conditions of ampelographic collection revealed that, according to the OIV international classifier, the studied cultivars can be divided into five groups based on the length of production period: early, early-medium, medium, medium-late and late ripening. The length of production period of table cultivars V. v. orientalis Negr. of early ripening period is 115 ± 4.4 - 121 ± 1.6 days, that of early-medium ripening period is 129 - 135 ± 2.4 days, of medium ripening period is 141 ± 1.3 - 145 ± 0.9 days, for varieties of medium-late ripening period it is 146 - 155 ± 0.7 days, late ripening cultivars - 156 ± 0.5 - 165 ± 2.0 days.

scholarly journals Detection of QTLs for white-back and basal-white grains caused by high temperature during ripening period in japonica rice

2015 ◽  
Vol 65 (3) ◽  
pp. 216-225 ◽  
Author(s):  
Takuya Wada ◽  
Katsunori Miyahara ◽  
Jun-ya Sonoda ◽  
Tadashi Tsukaguchi ◽  
Masayuki Miyazaki ◽  
...  
Keyword(s):  
High Temperature ◽  
Ripening Period

scholarly journals The Increase in the Arsenic Concentration in Brown Rice Due to High Temperature during the Ripening Period and Its Reduction by Silicate Material Treatment

Agriculture ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 289
Author(s):  
Protima Dhar ◽  
Kazuhiro Kobayashi ◽  
Kazuhiro Ujiie ◽  
Fumihiko Adachi ◽  
Junko Kasuga ◽  
...  
Keyword(s):  
High Temperature ◽  
Calcium Silicate ◽  
Rice Yield ◽  
Arsenic Concentration ◽  
Brown Rice ◽  
Significant Negative Correlation ◽  
Effect Of Temperature ◽  
Silicate Material ◽  
Ripening Period ◽  
Soil Temperatures

We investigated the effect of temperature during the ripening period on the rice yield and arsenic (As) concentration in brown rice, using temperature gradient chambers (TGCs). Rice grown in Wagner pots (1/5000a) was placed in three TGCs (each TGC was set at four temperature levels: ambient, mildly-high temperature, moderately-high temperature, and super-high temperature) from one week after heading until harvest. In the TGCs, a range of mean air temperatures was observed in the range of 2 °C above the ambient temperature. There was a significant negative correlation between the brown rice yield and the air and soil temperatures, and the increase in air and soil temperatures resulted in a decrease in the yield. The reduction in yield was significantly mitigated by the application of calcium silicate. The concentration of As in the brown rice was significantly positively correlated with the air and soil temperature, and the concentration of As increased with increasing air and soil temperatures. When calcium silicate was applied, the concentration of As in brown rice was significantly lower at all temperature ranges, and its application was effective in reducing the arsenic concentration even at high temperatures. These results suggest that the application of silicate material may help mitigate the decrease in yield and the increasing As concentration in brown rice even under high-temperature conditions.

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