Comparative Leaf and Root Transcriptomic Analysis of Two Rice
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Ecological Differentiation and Incipient Speciation in the Fungal Pathogen Causing
bioRxiv preprint doi: https://doi.org/10.1101/2020.06.02.129296; this version posted June 3, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 ECOLOGICAL DIFFERENTIATION AND INCIPIENT SPECIATION IN THE FUNGAL PATHOGEN CAUSING 2 RICE BLAST 3 Maud THIERRY1,2,3, Joëlle MILAZZO1,2, Henri ADREIT1,2, Sébastien RAVEL1,2,4, Sonia BORRON1, Violaine 4 SELLA3, Renaud IOOS3, Elisabeth FOURNIER1, Didier THARREAU1,2,5, Pierre GLADIEUX1,5 5 1UMR BGPI, Université de Montpellier, INRAE, CIRAD, Institut Agro, F-34398 Montpellier, France 6 2 CIRAD, UMR BGPI, F-34398 Montpellier, France. 7 3ANSES Plant Health Laboratory, Mycology Unit, Domaine de Pixérécourt, Bâtiment E, F-54220 Malzéville, France 8 4 South Green Bioinformatics Platform, Alliance Bioversity-international CIAT, CIRAD, INRAE, IRD, Montpellier, 9 France. 10 [email protected]; [email protected] 11 12 ABSTRACT 13 Natural variation in plant pathogens has an impact on food security and ecosystem health. The rice 14 blast fungus Pyricularia oryzae, which limits rice production in all rice-growing areas, is structured into 15 multiple lineages. Diversification and the maintenance of multiple rice blast lineages have been 16 proposed to be due to separation in different areas and differential adaptation to rice subspecies. 17 However, the precise world distribution of rice blast populations, and the factors controlling their 18 presence and maintenance in the same geographic areas, remain largely unknown. -
Labelling of Origin-2018.06.04-P.Carrà
The Italian rice is not a commodity Paolo Carrà Chairman of the Board of Directors Ente Nazionale Risi Brussels, 4 June 2018 Ente Nazionale Risi is a public Agency supervised by the Italian Ministry of Agriculture which aims to protect the national rice production. Italy is the first rice producer in the EU Italy 52.20% Spain 25.80% Portugal 6.97% Greece 5.49% France 4.66% Romania 2.44% Bulgaria 1.78% Hungary 0.66% The Italian rice production represents 0.2% of the world rice production The names of some rice varieties grown in Italy (e.g. Carnaroli, Arborio, Vialone nano) are as important as trademarks. The rice grown in EU has been recognized by the European Commission as a public good from the environmental point of view. The rice grown in EU is sustainable from the environmental point of view and it is healthy for consumers. The rice imported into the EU is not always healthy and environmentally friendly. Sometimes the Basmati rice imported into the EU contains the fungicide Carbendazim which is banned in EU. During 2006 traces of a variety of unapproved GM rice were found in imports into EU from USA. In Italy there is the collective brand «Riso Italiano» managed by Ente Nazionale Risi. This brand guarantees the origin, nature and quality of the rice sold by Italian operators. The brand «Riso Italiano» was a good answer to the issue of unapproved GM rice imported from USA. The European rice, in particular the Italian rice, is different from rice grown in the rest of the world because it is not a commodity. -
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California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility. -
Global Rice Market Projections Distinguishing Japonica and Indica Rice
Global Rice Market Projections Distinguishing Japonica and Indica Rice JARQ 54 (1), 63-91 (2020) https://www.jircas.go.jp Global Rice Market Projections Distinguishing Japonica and Indica Rice Global Rice Market Projections Distinguishing Japonica and Indica Rice under Climate Change Tatsuji KOIZUMI* and Gen FURUHASHI Policy Research Institute, Ministry of Agriculture, Forestry and Fisheries, Tokyo, Japan Abstract Rice is not strictly a homogeneous commodity, with the international rice market largely divided into the japonica and indica rice markets. Both follow different market structures and the international prices of japonica and indica show different trends. We projected and simulated the future global japonica and indica rice markets under climate change in the long term, using a partial equilibrium model. The Rice Economy Climate Change (RECC) model thus developed covers the japonica and indica rice markets in 24 countries and regions as the entire world rice market. The simulation results suggest that the international price of japonica rice will be more volatile than that of indica rice, and that both price indicators will exhibit different trends due to the impact of long-term climate change. Discipline: Social Science Additional key words: rice varieties, price volatility, MIROC, RCPs, partial equilibrium model Introduction developed the Arkansan Global Rice Model,1 distinguishing only the markets for long-grain and short-/ Rice production and consumption have gradually medium-grain rice in the United States (US), without increased over the years, reaching a trade volume of completely specifying the markets for other types of rice. almost 46 million tons in 2016 (USDA-FAS 2018b). Koizumi and Kanamaru (2016) conducted a simulation However, rice in the global market is not, strictly using a partial equilibrium model to alleviate climate speaking, a homogeneous commodity. -
Progress and Prospect of Breeding Utilization of Green Revolution Gene SD1 in Rice
agriculture Review Progress and Prospect of Breeding Utilization of Green Revolution Gene SD1 in Rice Youlin Peng 1 , Yungao Hu 1, Qian Qian 2 and Deyong Ren 2,* 1 Rice Research Institute, Southwest University of Science and Technology, Mianyang 621010, China; [email protected] (Y.P.); [email protected] (Y.H.) 2 State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, China; [email protected] * Correspondence: [email protected] Abstract: Rice (Oryza sativa L.) is one of the most important cereal crops in the world. The iden- tification of sd1 mutants in rice resulted in a semi-dwarf phenotype that was used by breeders to improve yields. Investigations of sd1 mutants initiated the “green revolution” for rice and staved off famine for many people in the 1960s. The smaller plant height conferred by sd1 allele gives the plants lodging resistance even with a high amount of nitrogen fertilizer. Guang-chang-ai-carrying sd1 was the first high-yielding rice variety that capitalized on the semi-dwarf trait, aiming to significantly improve the rice yield in China. IR8, known as the miracle rice, was also bred by using sd1. The green revolution gene sd1 in rice has been used for decades, but was not identified for a long time. The SD1 gene encodes the rice Gibberellin 20 oxidase-2 (GA20ox2). As such, the SD1 gene is instrumental in uncovering the molecular mechanisms underlying gibberellin biosynthesis There are ten different alleles of SD1. These alleles are identified by genome sequencing within several donor lines in breeding for semi-dwarf rice. -
Evaluation of Japonica Rice (Oryza Sativa L.) Varieties and Their Improvement in Terms of Stability, Yield and Cooking Quality by Pure-Line Selection in Thailand
ESEARCH ARTICLE R ScienceAsia 46 (2020): 157–168 doi: 10.2306/scienceasia1513-1874.2020.029 Evaluation of japonica rice (Oryza sativa L.) varieties and their improvement in terms of stability, yield and cooking quality by pure-line selection in Thailand Pawat Nakwilaia, Sulaiman Cheabuc, Possawat Narumona, Chatree Saensukb, Siwaret Arikita,b, a,b, Chanate Malumpong ∗ a Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140 Thailand b Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Nakhon Pathom 73140 Thailand c Faculty of Agriculture, Princess of Naradhiwas University, Narathiwat 96000 Thailand ∗Corresponding author, e-mail: [email protected] Received 3 Aug 2019 Accepted 3 Apr 2020 ABSTRACT: Many companies in Thailand have encouraged farmers, especially those in the northern regions, to cultivate DOA1 and DOA2 japonica rice varieties. Recently, the agronomic traits of DOA1 and DOA2 were altered, affecting yield and cooking quality. Thus, the objectives of this study were to evaluate the agronomic traits and cooking quality of DOA1 and DOA2 and those of exotic japonica varieties in different locations, including the Kamphaeng Saen and Phan districts (WS16). DOA2 was improved by pure-line selection. The results showed that the Phan district was better suited to grow japonica varieties than the Kamphaeng Saen district and that DOA2 produced high grain yields in both locations. Furthermore, DOA2 was selected by the pure-line method in four generations, after which five candidate lines, Tana1 to Tana5, were selected for yield trials. The results of yield trials in three seasons (WS17, DS17/18, WS18) confirmed that Tana1 showed high performance in terms of its agronomic traits and grain yield. -
RICE and GRAINS
RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture. -
Could Japonica Rice Be an Alternative Variety for Increased Global Food Security and Climate Change Mitigation?
foods Article Could Japonica Rice Be an Alternative Variety for Increased Global Food Security and Climate Change Mitigation? Daniel Dooyum Uyeh 1,2,3 , Senorpe Asem-Hiablie 4, Tusan Park 1,3,* , Kyungmin Kim 5 , Alexey Mikhaylov 6 , Seungmin Woo 1,2,3 and Yushin Ha 1,2,3,* 1 Department of Bio-Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Korea; [email protected] (D.D.U.); [email protected] (S.W.) 2 Upland-Field Machinery Research Centre, Kyungpook National University, Daegu 41566, Korea 3 Smart Agriculture Innovation Center, Kyungpook National University, Daegu 41566, Korea 4 Institutes of Energy and the Environment, The Pennsylvania State University, University Park, PA 16802, USA; [email protected] 5 Division of Plant Biosciences, School of Applied Biosciences, College of Agriculture & Life Science, Kyungpook National University, Daegu 41566, Korea; [email protected] 6 Financial Research Institute of Ministry of Finance of the Russian Federation, 127006 Moscow, Russia; [email protected] * Correspondence: [email protected] (T.P.); [email protected] (Y.H.) Abstract: The growing importance of rice globally over the past three decades is evident in its strategic place in many countries’ food security planning policies. Still, its cultivation emits substantial greenhouse gases (GHGs). The Indica and Japonica sub-species of Oryza sativa L. are mainly grown, with Indica holding the largest market share. The awareness, economics, and acceptability of Japonica Citation: Uyeh, D.D.; Asem-Hiablie, rice in a food-insecure Indica rice-consuming population were surveyed. The impact of parboiling S.; Park, T.; Kim, K.; Mikhaylov, A.; on Japonica rice was studied and the factors which most impacted stickiness were investigated Woo, S.; Ha, Y. -
Development and Utilization of Resistant Starch in Cooked Rice Grains and Breads Michaael Reed Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2012 Development and utilization of resistant starch in cooked rice grains and breads Michaael Reed Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Food Science Commons Recommended Citation Reed, Michaael, "Development and utilization of resistant starch in cooked rice grains and breads" (2012). Graduate Theses and Dissertations. 12810. https://lib.dr.iastate.edu/etd/12810 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. i Development and utilization of resistant starch in cooked rice grains and breads by Michael Owen Reed A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Food Science and Technology Program of Study Committee: Jay-lin Jane, Major Professor Terri Boyston Olga Zabotina Iowa State University Ames, Iowa 2012 Copyright © Michael Owen Reed, 2012. All rights reserved. ii DEDICATION I dedicate this thesis to my parents, Thomas and Sharon, and to my brother, Brian; for your unending support, encouragement, friendship, and love. You have watched as I became the man I am today and never gave up on me. For the times that I fell short, you were always there for me, showing me that there is a better way. -
Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts
Cheese Selection from Around the World Selection of Charcuterie and Seafood Selection of Specialty Grocery Selection of Desserts & Pastry Ingredients Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Catalog Software by www.clevercatalogs.com -- The Professional Product Catalog Builder. Cheese selection from Around the World CHIMAY CLASSIC 5# HALLOUMI FONTINA DANISH Chimay Kynthos Denmark's Finest Belgium Cyprus Denmark Big earthy flavor from Enjoy this three milk blend, A semi-soft, smooth textured unskimmed, scalded cow semi-firm cheese fried or cow's milk cheese. Mellow, milk and a monastery grilled! sweet, aromatic & delicate washed rind. Made by the buttery flavor, with a hint of monks of Scarmont who also wild honey. Melts well, try in make Chimay beer, a nice fondue or sauces, also great Pack 1/4.5# companion beverage. Earthy, Pack 12/8.8Z Pack 1/10# with crusty breads & fruits. Supc#: 1722257 semi-soft with natural rind. Supc#: 7035154 Supc#: 7203623 FAVRSKOV DANISH BLUE BELLETOILE BULK 70% COMTE WEDGE 4-6 MONTH No Specified Brand Belletoile No Specified Brand Denmark France France Traditional Danish Blue White mold rind soft Made from raw cow milk in wheel is characterized by a ripening brie style triple the French-Comte of Jura. sharp, piquant and salty creme. Very buttery and Aged about 6 mos., it is firm, taste. It has a creamy white much richer than traditional dense, and bursting with big paste with blue mold brie, but in the very same Swiss flavor. Natural rind cultures. Pair with dessert shape. with straw color interior. Pack 1/6# wines or cider, figs, pears and Pack 1/6.61# Pack 2/10# One of best cheeses to use in Supc#: 2747290 honey. -
Leiths Academy
LESSON 19 - COOKING BY ABSORPTION – CREATIVE LEFTOVERS Subjects Demonstrations Recipes cooked Cooking by 188 Parmesan risotto ½ each Absorption – 125 French dressing creative leftovers using store cupboard ingredients Mixed salad leaves handout for varieties XR Parmesan crisps 558 Crème Brulee 1/2 each vanilla or cinnamon Save and freeze approx 2 - 3 tablespoons of risotto for Arancini week 20 ‘ ….before I learnt to cook I opened the kitchen cupboard and saw meaningless ingredients, now I see food….’ Teaching points An opportunity for a revision, theory Q&A or short test... Theory points Risotto rice Italian Arborio rice, Carnaroli and Vialone Nano are all short-grained rice varieties suitable for this type of cooking. A risotto is made by adding boiling stock, a ladleful at a time, to the rice while stirring continuously. The rice should absorb 5 times its volume in liquid. A good risotto should be creamy from the starch of the rice whilst the grains should have some texture (al dente) What additions can be added to this simple risotto? What could be done with leftover risotto? …. Arancini di Riso, use as a filling for a spinach roulade….. Other rice based dishes: Kedgeree, paella, biryani, sushi, jambalaya, pilaf, nasi goring, polo XR Prawn pilaf week 26 Arancini for week 20 Allow 2-3 tablespoons of risotto to go cold. This can be frozen already shaped into balls the size of a walnut approx 35-40g of mixture for each arancini in advance or just as it is. Name the container ready for week 20 Egg Custard - Crème Brûlée See lesson 8 A baked custard is milk thickened by the binding and partial coagulation of denatured egg protein. -
How to Cook Rice
Getting the Most From Your Grains Take the guessing out of the game. For perfectly cooked rice every time refer to this chart with no-fail guidance on water-to-rice ratios, cooking times and ideal preparations. Rice Parts liquid Cooking Common Cooking Description Common Uses to 1 part time (min- Method rice (by utes) volume) Basmati 2 18 - 20 Boiling or Pilaf Slender, separate grains; popcorn- Indian dishes, pilaf like aroma Texmati (Della) 2 18 - 20 Simmering Slender, tender, separate grains; Pilaf, steamed rice mild popcorn aroma Jasmine 2 18 - 20 Boiling or Pilaf Fluffy, long, tender grains; floral Thai dishes, rice bowls aroma Carolina 1 3/4 18 - 20 Simmering Fluffy, tender, separate grains; mild Steamed rice, rice pilaf, rice and aroma; creamy color beans Converted (parboiled) 2 25 Simmering Fluffy, firm, separate grains; mild Steamed rice, baked rice, pilaf aroma; yellowish color Long Grain Rices Long Grain Brown, long grain 2 1/2 40 - 45 Simmering Nutty, chewy, separate grains; tan Pilaf, simmered, salads, soup color Wehani 2 1/2 40 - 45 Simmering Long, plump, terra-cotta-colored Pilaf, simmered with vegetables whole grains; popcorn aroma; bursts during cooking Himalayan Red (Bhutanese Red) 2 1/2 40 - 45 Simmering Chewy, separate grains; nutty Simmered with vegetables aroma; mahogany red color Black Japonica (Mahogany Ja- 2 40 - 45 Simmering Slightly chewy grains; aromatic, Pilaf, stir-fries, simmered with ponica) mushroom-like flavor; pale pink to vegetables dark purple-brown color Brown, medium-short grain 2 1/4 Simmering Tender,