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Improvement of a RD6 Rice Variety for Blast Resistance and Salt Tolerance Through Marker-Assisted Backcrossing
agronomy Article Improvement of a RD6 Rice Variety for Blast Resistance and Salt Tolerance through Marker-Assisted Backcrossing Korachan Thanasilungura 1, Sukanya Kranto 2, Tidarat Monkham 1, Sompong Chankaew 1 and Jirawat Sanitchon 1,* 1 Department of Agronomy, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; [email protected] (K.T.); [email protected] (T.M.); [email protected] (S.C.) 2 Ratchaburi Rice Research Center, Muang, Ratchaburi 70000, Thailand; [email protected] * Correspondence: [email protected]; Tel.: +66-81567-4364 Received: 24 July 2020; Accepted: 30 July 2020; Published: 1 August 2020 Abstract: RD6 is one of the most favorable glutinous rice varieties consumed throughout the north and northeast of Thailand because of its aroma and softness. However, blast disease and salt stress cause decreases in both yield quantity and quality during cultivation. Here, gene pyramiding via marker-assisted backcrossing (MAB) using combined blast resistance QTLs (qBl 1, 2, 11, and 12) and Saltol QTL was employed in solving the problem. To pursue our goal, the RD6 introgression line (RGD07005-12-165-1), containing four blast-resistant QTLs, were crossed with the Pokkali salt tolerant variety. Blast resistance evaluation was thoroughly carried out in the fields, from BC2F2:3 to BC4F4, using the upland short-row and natural field infection methods. Additionally, salt tolerance was validated in both greenhouse and field conditions. We found that the RD6 “BC4F4 132-12-61” resulting from our breeding programme successfully resisted blast disease and tolerated salt stress, while it maintained the desirable agronomic traits of the original RD6 variety. -
Dakshin: Vegetarian Cuisine from South India Free
FREE DAKSHIN: VEGETARIAN CUISINE FROM SOUTH INDIA PDF Chandra Padmanabhan | 176 pages | 22 Sep 1999 | Periplus Editions (Hong Kong) Ltd | 9789625935270 | English | Hong Kong, Hong Kong Dakshin : South Indian Bistro Here are some of the most delicious regional south Indian recipes you can try at home. Dosa and chutney are just a brief trailer to a colourful, rich and absolutely fascinating culinary journey that is South India. With its 5 states, 2 union territories, rocky plateau, river valleys and coastal plains, the south of India is extremely different from its Northern counterpart. But before we get into details like ingredients and cooking techniques, let's talk about some aspects that are common to those that live in the South. Firstly, most people eat with their right hand and leave the left one Dakshin: Vegetarian Cuisine from South India for drinking water. Also, licking curry off your finger does taste really good! Rice is their grain of choice and lentils and daals are equally important. Also read: Why people eat with their hands in Kerala? Sambhar is an important dish to South Indians. Photo Credit: iStock Pickles and Pappadams are always served on the side and yogurt makes a frequent appearance as well. Coconut is one of the most important ingredients and is used in various forms: dry, desiccated or as is. Some of the cooking is also done Dakshin: Vegetarian Cuisine from South India coconut oil. The South of India is known as 'the land of spices' and for all the right reasons. Cinnamon, cardamom, cumin, nutmeg, chilli, mustard, curry leaves - the list goes on. -
Specifications Guide Global Rice Latest Update: February 2021
Specifications Guide Global Rice Latest update: February 2021 Definitions of the trading locations for which Platts publishes indexes or assessments 2 Asia 5 Europe, the Middle East and Africa 12 Americas 14 Revision history 18 www.spglobal.com/platts Specifications Guide Global Rice: February 2021 DEFINITIONS OF THE TRADING LOCATIONS FOR WHICH PLATTS PUBLISHES INDEXES OR ASSESSMENTS All the assessments listed here employ Platts Assessments Methodology, as published at https://www.spglobal.com/platts/plattscontent/_assets/_files/en/our-methodology/methodology- specifications/platts-assessments-methodology-guide.pdf. These guides are designed to give Platts subscribers as much information as possible about a wide range of methodology and specification questions. This guide is current at the time of publication. Platts may issue further updates and enhancements to this guide and will announce these to subscribers through its usual publications of record. Such updates will be included in the next version of this guide. Platts editorial staff and managers are available to provide guidance when assessment issues require clarification. The assessments listed in this guide reflect the prevailing market value of the specified product at the following times daily: Asia – 11:30 GMT / BST EMEA – 13:30 GMT / BST Americas – 23:59 GMT /BST on the day prior to publication Platts may take into account price information that varies from the specifications below. Where appropriate, contracts, offers and bids which vary from these specifications, will be normalized to the standards stated in this guide. All other terms when not in contradiction with the below as per London Rice Brokers’ Association Standard Contract Terms (September 1997), amended 1 November, 2008. -
List of Participants
Centre for Academic Leadership and Education Management (CALEM) (Under the Scheme of PMMMNMTT HRD Ministry, Govt. of India, New Delhi) Aligarh Muslim University, Aligarh – 202002 UP (India) List of Participants ONLINE ACADEMIC LEADERSHIP COURSE FOR TEACHERS (From 28.01.2021 to 03.02.2021) Theme: Online Teaching/Learning/Evaluation Project Coordinator : Professor A.R. Kidwai, Director, UGC HRDC, AMU, Aligarh Project Co-coordinator : Dr. Faiza Abbasi, Assistant Professor, UGC HRDC, AMU, Aligarh Course Coordinator : Mr. Rafeequeali Mundodan, E.M.E.A. College of Arts & Science, Kondotti, Malappuram (Kerala) Host Institution : E.M.E.A. College of Arts & Science, Kondotti, Malappuram (Kerala) S. Name & Designation Institutional Address Residential Address Mobile No. & email M / F SC/ST/ No. ID OBC/M/G 1. Ms. Saleema K M.E.S. Ponnani College, 8848197993 F/M Assistant Professor Ponnai South, Malappuram [email protected] (Kerala) m 2. Ms. Aneesath M E.M.E.A. College of Arts & Padippan kunnu house 8129158545 F/OBC Assistant Professor Science, Kondotty, pookkottur 676517 [email protected] Malappuram (Kerala) m 3. Ms. Amla. K. K E.M.E.A. College of Arts & Kolakkoden 9633160071 F/OBC Assistant Professor Science, Kondotty, amlarahmath @gmail. Malappuram (Kerala) com 4. Ms. Faseela NK E.M.E.A. College of Arts & Kuruvangath H 9744629799 F/OBC Assistant Professor Science, Kondotty, Pulliparamba Po nkfaseelahassan@gm Malappuram (Kerala) Chelembra - 673634 ail.com 5. Ms. Nusrath K Department of Computer Konnola House, Kolar 9846997113 F/M Head Science, M.E.S. Ponnani Road, Downhill P O, nusrathk.mescs@gma College, Ponnai South, Malappuram-676519 il.com Malappuram (Kerala) 6. -
'Adlux Medicity and Convention Centre'
FORM-1 FOR ENVIRONMENTAL CLEARANCE FOR THE PROPOSED EXPANSION OF THE BUILDING PROJECT ‘ADLUX MEDICITY AND CONVENTION CENTRE’ AT KARUKUTTY VILLAGE ALUVA TALUK ERNAKULAM DISTRICT KERALA BY ADLUX MEDICITY & CONVENTION CENTRE PVT. LTD ADLUX JUNCTION,KARUKUTTY P O KARUKUTTY VILLAGE, ALUVA TALUK, ANGAMALY, ERNAKULAM, KERALA PIN 683576 (I) Basic Information S Item Details No. 1. Name of the project/s Proposed expansion with the addition of Hotel, 250 Bed Hospital, Nursing College, Hostel & Other Buildings for Adlux Medicity & Convention Centre Pvt. Ltd at Karukutty, Angamaly, Ernakulam. 2. S.No. in the schedule 8 (a) 3. Proposed capacity/area/length/tonnage to Total Plot area : 170597 m2 be handled/ command area/lease Total Built up area for the : 47542.9 m2 area/number of wells to be drilled proposed expansion Built up area of the proposed : expansion, which is already 19955 m2 constructed, but not yet operational Total Green area for the : 34119.4 m2 entire campus FAR : 0.43 Coverage : 19.29% The detailed area statement for the proposed expansion is as follows: Building Block Name Built-up area [m2] Hospital Building already 19955 constructed, but not yet operational Additional Built-up area proposed 16419.79 for the Hospital building Hotel building 2945.72 Nursing college 3204.05 Hostel buildings 3907.16 Residential quarters 710.78 Service Block 400.4 Total Built-up Area of the 47542.9 proposed expansion 4. New/Expansion/Modernization Expansion 5. Existing Capacity/Area etc. Total Plot area 170597 m2 Existing Built up area 25836.78 m2 …….(A) Built up area constructed before 2006 EIA notification and hence 18450.02 m2…….(B) exempted from requirement of EC Built up area of 47542.9 m2…….(C) proposed expansion Built up area of proposed expansion, exempted from EC, by MoEF & CC as per 7111.21 m2…….(D) Gazetted Notification dated 22-12-2014, as these part of educational institutions Hence total built up area 73379.68 m2……. -
Rice: Bioactive Compounds and Their Health Benefits
The Pharma Innovation Journal 2021; 10(5): 845-853 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 Rice: Bioactive compounds and their health benefits TPI 2021; 10(5): 845-853 © 2021 TPI www.thepharmajournal.com Arsha RS, Prasad Rasane and Jyoti Singh Received: 22-03-2021 Accepted: 24-04-2021 Abstract Arsha RS Rice is the primary source of calories in many developing countries, and about 60% of the world's Department of Food Technology population consumes rice as a staple food. Rice has high nutritional value such as carbohydrate, fat, fibre, and Nutrition, School of protein, vitamins as well as food energy, minerals profile and fatty acids. The processing steps of rice is Agriculture, Lovely Professional cleaning, parboiling, drying, dehusking, partial milling, grading, packing and storage. The pigmented rice University, Phagwara, Punjab, varieties are available with reddish, purple or even blackish colour. Various extraction methods are used India for extraction bioactive compounds from rice including traditional methods (like Soxhlet extraction Prasad Rasane method and maceration method) to modern methods ( like accelerated solvent extraction method (ASE), Department of Food Technology solid-phase extraction (SPE), pressurized liquid extraction (PLE), pressurized fluid extraction (PFE), and Nutrition, School of subcritical water extraction (SWE), subcritical fluid extraction (SFE), microwave-assisted extraction Agriculture, Lovely Professional (MAE), vortex-assisted extraction (VAE), ultrasound-assisted extraction (UAE)) -
Agricultural and Food
REGISTERED GEOGRAPHICAL INDICATIONS INDIA- AGRICULTURAL AND FOOD S. Application Geographical Goods (As State No No. Indications per Sec 2 (f) of GIG Act 1999 ) 1 143 Guntur Sannam Chilli Agricultural Andhra Pradesh 2 121 Tirupathi Laddu Food stuff Andhra Pradesh 3 433 Bandar Laddu Food Stuff Andhra Pradesh 4 375 Arunachal Orange Agricultural Arunachal Pradesh 5 115 &118 Assam (Orthodox) Agricultural Assam 6 435 Assam Karbi Anglong Agricultural Assam Ginger 7 438 Tezpur Litchi Agricultural Assam 8 439 Joha Rice of Assam Agricultural Assam 9 558 Boka Chaul Agricultural Assam 10 609 Kaji Nemu Agricultural Assam 11 572 Chokuwa Rice of Assam Agricultural Assam 12 551 Bhagalpuri Zardalu Agricultural Bihar 13 553 Katarni Rice Agricultural Bihar 14 554 Magahi Paan Agricultural Bihar 15 552 Shahi Litchi of Bihar Agricultural Bihar 16 584 Silao Khaja Food Stuff Bihar 17 611 Jeeraphool Agricultural Chhattisgarh 18 618 Khola Chilli Agricultural Goa 19 185 Gir Kesar Mango Agricultural Gujarat 20 192 Bhalia Wheat Agricultural Gujarat 21 25 Kangra Tea Agricultural Himachal Pradesh 22 432 Himachali Kala Zeera Agricultural Himachal Pradesh 23 85 Monsooned Malabar Agricultural India Arabica Coffee (Karnataka & Kerala) 24 49 & 56 Malabar Pepper Agricultural India (Kerala, Karnataka & Tamilnadu) 25 385 Nagpur Orange Agricultural India (Maharashtra & Madhya Pradesh) 26 145 Basmati Agricultural India (Punjab / Haryana / Himachal Pradesh / Delhi / Uttarkhand / Uttar Pradesh / Jammu & Kashmir) 27 241 Banaganapalle Mangoes Agricultural India (Telangana & Andhra -
Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study
Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study Ya-Jane Wang,1,2 Linfeng Wang,1 Donya Shephard,1 Fudong Wang,1 and James Patindol1 ABSTRACT Cereal Chem. 79(3):383–386 The objective of this study was to compare the structure and properties perature and enthalpy compared with flours from the whole or the broken of flours and starches from whole, broken, and yellowed rice kernels that rice kernels. However, all starches showed similar pasting, gelling, thermal were broken or discolored in the laboratory. Physicochemical properties properties, and X-ray diffraction patterns, and no structural differences including pasting, gelling, thermal properties, and X-ray diffraction patterns could be detected among different starches by HPSEC and HPAEC-PAD. were determined. Structure was elucidated using high-performance size- α-Amylase may be responsible for the decreased amylopectin fraction, exclusion chromatography (HPSEC) and high-performance anion-exchange decreased apparent amylose content, and increased amounts of low molecular chromatography with pulsed amperometric detection (HPAEC-PAD). The weight saccharides in the yellowed rice flour. The increased amount of yellowed rice kernels contained a slightly higher protein content and reducing sugars from starch hydrolysis promoted the interaction between produced a significantly lower starch yield than did the whole or broken starch and protein. The alkaline-soluble fraction during starch isolation is rice kernels. Flour from the yellowed rice kernels had a significantly presumed to contribute to the difference in pasting, gelling, and thermal higher pasting temperature, higher Brabender viscosities, increased damaged properties among whole, broken, and yellowed rice flours. -
Grain Quality of Australian Wild Rice (Compared to Domesticated Rice)
Grain quality of Australian wild rice (compared to domesticated rice) Tiparat Tikapunya MSc of Food Science and Technology A thesis submitted for the degree of Doctor of Philosophy at The University of Queensland in 2017 Queensland Alliance for Agriculture and Food Innovation Abstract Wild rice may be an important resource for rice food security. Studies of the grain quality of wild rices may facilitate their use in rice breeding. Australian wild rice populations have been shown to be genetically distinct from those found elsewhere indicating that they may be a potential source of valuable alleles for rice improvement. To date, two taxa belonging to the A genome clade have been described in Australia: wild rice taxa A (Oryza rufipogon like) and wild rice taxa B (Oryza meridionalis like). To explore the grain quality of these wild rices from their natural environment, a collection from eleven sites within 300 kms north of Cairns, Queensland, Australia at the beginning of the dry season in May 2014 and 2015 was evaluated. Analysis of the physical traits of three Australian wild rice taxa revealed that the wild A genome taxa were of a size that could be classified as extra-long paddy rice with grains that were long or medium while Oryza australiensis was categorized as a long paddy rice with short grain. Australian wild rice grains were coloured and varied from light red brown to dark brown while domesticated rice is brighter. Due to the difficulty of obtaining sufficient mature wild rice seeds as well as the colour of the wild rice, further analysis of grain quality was conducted on unpolished wild rice. -
MILLET in Your Meals
MILLET in your Meals Issued in public interest by - An ISO 22000 Company Publication supported by NABARD (National Bank for Agriculture and Rural Development) Let’s welcome Millets back into our meals Millets - Millet is the name given to a group of cereals other than wheat, rice, maize & barley. They are mostly tiny in size, round in shape & ready for usage as it is. It is acknowledged that during the Stone Age, the Millet plant was grown by the lake inhabitants of Switzerland. History reveals that since the Neolithic Era, millet, a prehistoric seed was cultivated in the dry climates of Africa and northern China. Interestingly it was millets and not rice that was a staple food in Indian, Chinese Neolithic and Korean civilizations. Eventually, millets spread all over the world. It was heavy, it was tall, It sprouted, it eared, It nodded, it hung, Indeed the lucky grains were sent down to us The black millet, the double kernelled, millet, pink sprouted and white. So goes the folk song from China- a melodious litany to the treasure trove of nutrition, the oldest food know to mankind! There are about 6,000 varieties of millet throughout the world with grains varying in colour from pale yellow, to gray, white, and red. Archaeologists say that foxtail millet is so old that no wild plant of the species is known to exist today. The Millet Story - The origin of millet is diverse with varieties coming from both Africa and Asia. Pearl millet for example comes from tropical West Africa and finger millet from Uganda or neighboring areas. -
A City-Retail Outlet Inventory of Processed Dairy and Grain Foods: Evidence from Mali
A city-retail outlet inventory of processed dairy and grain foods: Evidence from Mali Veronique Theriault, Amidou Assima, Ryan Vroegindewey, and Naman Keita AAEA, July 31, 2017 Motivation • Urban consumers are shifting away from traditional staples and moving toward processed rice and wheat-based products (Hollinger and Staatz 2015). • Income increases are associated with growth in foods with high- income elasticities of demand (Zhou and Staatz 2016). • Processed foods can play a central role in diet transformation (Tschirley et al. 2015) and retailing modernization (Reardon et al. 2015). Objectives • Examine the general trends in terms of diversity, availability, and prevalence of imports of processed grain and dairy products. Couscous Rice • Analyze key characteristics of processed grain and dairy products, including branding, packaging, labeling, primary ingredients, and pricing. Sterilized milk Sweetened condensed milk Processed food product • “a retail item derived from a covered commodity that has undergone specific processing resulting in a change in the character of the covered commodity, or that has been combined with at least one other covered commodity or other substantive food component” (USDA 2017; 7 CFR § 65.220). Methods • Cities • Bamako, Sikasso, Kayes, and Segou • Neighborhoods Using tablets for data collection • Low, medium, and high-income • Retail outlets Product information • Grocery stores, traditional shops, neighborhood markets, central markets, and supermarkets. Retail outlet General trends Processed dairy and grain products Diversity of products • 4,000 processed dairy and cereal food items observed in 100 retail outlets. • A total of 36 and 15 different processed cereal and dairy product types = high repetition of products across retail outlets. • Coexistence of modernity with tradition, but traditional products account for very few observations. -
FICHE 23 White Broken Rice
SPECIFICATION SHEET REF. 23 v14 FI 32 - 8 WHITE BROKEN RICE RICE CULTIVATED IN CAMARGUE – ORIGIN FRANCE Product available in : - Organic Culture (ECOCERT Certification) - Reasoned Culture ORYZA SATIVA Rice issued from non GMO seeds Reference : 23 The 12/11/13 CHARACTERISTICS BEFORE COOKING Length = 1 to 6 mm CLASSIFICATION : Width = 1 to 1.5 mm COLOUR : White Typical rice without additive or any other ODOUR : flavour ASPECT : Fluid COOKING 8 Minutes cooking, +/ - 1 min TIME : for 2 persons : 125 g uncooked rice in 1 l salty boiling water WATER 246 g of cooked rice for 100 g uncooked : ABSORPTION rice CHARACTERISTICS AFTER COOKING COLOUR : Shiny white ODOUR : White rice odour TASTE : Light Cream taste ASPECT : Open breaks, squat TEXTURE : Homogeneous, pasty, creamy. NUTRITION CLAIMS (Regulation EC 41/2009 and Regulation EC 1924/2006) - Gluten free - Very low sodium p. 1/3 Siège administratif : Mas du grand Mollégès – Route de Port Saint Louis – 13200 ARLES - FRANCE Tél : 33-0490963647 Fax : 33-0490930707 E-mail : [email protected] SPECIFICATION SHEET REF. 23 v14 FI 32 - 8 NUTRITION AND ENERGY PROPERTIES average in 100 g uncooked rice 357 kcal PROTEIN : 6.0 g sodium : 2.2 mg ENERGY : 1493 kJ FIBER : 0.6 g selenium : 7.5 µg FAT TOTAL : 0.4 g ASHES : 0.3 g vitamin E : 0.04 mg saturated : 0.1 g magnesium : 26 mg thiamin : 0.04 mg mono - : 0.15 g phosphorus : 76 mg riboflavin : 0.01 mg unsaturated poly unsaturated : 0.15 g potassium : 72 mg niacin : 0.13 mg CARBOHYDRATE : 80.2 g calcium : 11 mg pantothenic ac : 0.45 mg starch : 80.0 g iron : 0.4 mg Pyridoxin : 0.03 mg sugar : 0.2 g zinc : 1.8 mg folate : 1.3 µg MICROBIOLOGICAL PROPERTIES by g of uncooked rice TOTAL PLATE COUNT : ≤ 1 000 000 YEASTS : ≤ 10 000 COLIFORMS : ≤ 50 000 MOULDS : ≤ 10 000 CLOSTRIDIUM PERFRINGENS : ≤ 10 ESCHERICHIA COLI : ≤ 100 STAPHYLOCOCCUS AUREUS : ≤ 10 BACILLUS CEREUS : ≤ 100 LISTERIA MONOCYTOGENES : free in 25 g SALMONELLA SPP.