400 research outputs found
Rye Grown Near Athabasca Landing
No full textPhotograph - Two men in front of a building with a tall sheaf of rye. Athabasca. Alberta. Left to right: Bob Vance and A.A. Gree
Molecular detection of rye (Secale cereale L.) chromatin in wheat line 07jian126 (Triticum aestivum L.) and its association to wheat powdery mildew resistance
No full textPowdery mildew (Pm), caused by Blumeria graminis f. sp. tritici (Bgt), is one of the most serious diseases for common wheat in many regions around the world. Seeking for new resistance source is urgently required to meet the challenge of the rapid loss of resistance due to the co-evolution of the pathogen's virulence. Wheat line 07jian126 (Triticum aestivum L.) is highly resistant to the Pm disease prevailing in Sichuan province of China. Previous study showed that a SSR marker Xbarc183 was linked to the Pm resistance in 07jian126, which might be controlled by a single dominant gene, designated as Pm07J126. In this study, two additional F-2 populations were used to confirm the linkage between Pm07J126 and Xbarc183. Furthermore, rye chromatin was detected in 07jian126 by molecular analysis of a rye-specific SCAR marker O5 which co-segregated with Pm07J126. This result indicated that Pm07J126 might originate from rye. The reaction patterns to 21 Bgt isolates and molecular marker analysis implied that Pm07J126 might be different from the known rye-derived Pm genes Pm7, Pm8, Pm17 and PmJZHM2RL. Chromosome observation, molecular marker, and A-PAGE analysis suggested that 07jian126 might be a rye introgression line and neither contain 1RS translocation nor secalins gene. Consequently, 07jian126 could be considered as a valuable resource for Pm resistance development of wheat. Besides, the molecular markers Xbarc183 and O5 are useful in marker-assisted selection of Pm07J126 in wheat breeding programs
Bards use in production technologies rye-wheat bread
No full textУ статті проаналізовано сучасний стан та перспективність переробки післяспиртової барди – вторинного
продукту при виробництві біоетанола з кукурудзи, обґрунтовано і досліджено шляхи її використання в хлібопекарській
промисловості. Наведено харчовий потенціал продукту. Для проведення науково-дослідних робіт із сушіння післяспиртової
барди було розроблено технологічний процес та технологію житньо-пшеничного хліба на заквасках. Досліджено склад
мікрофлори житніх заквасок та їх роль у формуванні якості хліба.A secondary product of the production of bioethanol is pislyaspyrtova dry bard, which is a raw material that
incorporates contains proteins, fats, carbohydrates, and essential amino acids. Hence the search for ways to use it as an alt ernative
raw material in technology baking industry since bread - this is the daily hand food among the population. The article analyzes the
current state and prospects of processing pislyaspyrtovoyi bards - a secondary product in the production of bioethanol from corn,
reasonably and explored ways to use baking industry. An edible product potential. For the research work of drying pislyaspyrtovoyi
bards was developed manufacturing process technology and rye - wheat bread yeast. Studied the composition of microflora of
sourdough rye and their role in shaping the quality of bread. On this basis, the author PSBC reasonably possible use in a
biologically valuable raw materials in the production of bakery industry. Based on research organoleptic, physical, chemical and
microbiological parameters PSBC reasonable prospects of using technology in rye-wheat bread. Past studies prove the effectiveness
of the use of technology PSBC preparation rye sourdough in the production of rye-wheat bread, produces high quality products that
meet the requirements of regulatory documents. To conduct research projects on drying of PSBC was developed process technology
and rye - wheat bread to leaven. The composition of the microflora of sourdough rye and their role in shaping the quality of bread
Effects of a fall rye cover crop on weeds and productivity of Phaseolus beans.
No full textFall-seeded rye (Secale cereale) is known to suppress weeds through physical and allelopathic properties. This study examined effects of fall rye cover crops on weeds and dry bean (Phaseolus vulgaris) productivity over four site-years in Manitoba. In addition to rye, we tested early versus later spring rye termination time as well as herbicide use in a factorial experiment with 4 replicates. In the absence of herbicides, rye reduced early season broadleaved and grassy weed plant populations by 44% to 72% and 43% to 88%, respectively. Terminating rye at the four leaf stage (~1100 kg dry matter/ha) provided the same level of weed suppression as termination at booting (~3100 kg dry matter/ha). Early rye termination increased bean plant populations (significant at 3 of 4 sites), bean development (4 of 4 sites), bean biomass (2 of 4 sites) and bean yield (3 of 4 sites) compared with later termination. Lower bean yield with rye at one site-year was attributed to dry early season conditions where rye reduced soil water content. While the rye cover crop provided multiple benefits to bean production, early termination resulted in the best agronomic outcome. Rye was beneficial to weed control even where herbicides were used.The accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author
Brasetto hybrid winter rye
No full textBrasetto is one of the first two hybrid winter (fall) rye (Secale cereale L.) cultivars to be registered for production in Canada. In registration trials, its grain yield was 42 percent higher than the mean of the check entries and 23 percent higher than the highest yielding reference cultivar, Hazlet. It has a very high falling number, which is of special interest in the food market. Except for lower grain protein content and a slightly higher ergot (Claviceps purpurea (Fr.) Tul.) level, the rest of its measured agronomic and quality characters have been better than or within the range of the Fall Rye Co-operative Registration Trial check cultivars in Canada. Its expected endâ use will be primarily for food and feed grain.The accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author
Development of New PCR-Based Markers Specific for Chromosome Arms of Rye (Secale cereale L.)
No full textPCR-based rye (Secale cereale L.) chromosome-specific markers can contribute to the effective utilization of elite genes of rye in wheat (Triticum aestivum L.) breeding program. In the present study, 578 new PCR-based rye-specific markers have been developed by using Specific Length Amplified Fragment Sequencing (SLAF-seq) technology and 76 markers displayed different polymorphism among rye Kustro, Imperial and King II. A total of 427 and 387 markers were respectively located on individual chromosomes and chromosome arms of Kustro by using a set of wheat-rye monosomic addition lines and 13 monotelosomic addition lines, which were derived from T. aestivum L. Mianyang11 × S. cereale L. cv. Kustro. In addition, two sets of wheat-rye disomic addition lines, which were derived from T. aestivum L. var. Chinese Spring × S. cereale L. var. Imperial and T. aestivum L. cv. Holdfast × S. cereale L. var. King II, were used to test the chromosomal specificity of the 427 markers. The chromosomal locations of 281 markers were consistent among the three sets of wheat-rye addition lines. The markers developed in this study can be used to identify a given segment of rye chromosomes in wheat background and accelerate the utilization of elite genes on rye chromosomes in wheat breeding program.The accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author
The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:
No full textIn recent years, greater emphasis has been placed on the health benefits of whole grains. Studies have shown that whole grains are a source of fiber, reduce the risk of cardiovascular disease, diabetes and stroke and may help achieve weight loss. Rye, a cereal typically consumed as a whole grain, possesses such benefits.
Arabinoxylans are non-starch polysaccharides comprised of a β-(1,4) linked D-xylopyranosyl backbone with α-L-arabinofuranose units attached as side residues via the α-(1,3) and/or α-(1,2) linkages. These compounds are found in whole grain and are particularly high in whole grain rye flour. These compounds are purported to contributor to the many health benefits associated with whole grain rye. While there are many health benefits attributed to arabinoxylans, they greatly impact dough rheology and baking by binding water, softening the dough and altering gluten functionality.
The removal or alteration of a portion of the arabinoxylans via water extraction or enzymatic degradation will change their functionality significantly. This has been demonstrated in wheat systems including wheat doughs and wheat breads but fewer studies have been conducted utilizing whole grain rye flour in whole grain rye doughs and low moisture baked goods such as cookies. Therefore, it is hypothesized that the chemical structure of arabinoxylans in whole grain rye flour will affect the product attributes of low moisture baked goods such as cookies.
The hypothesis can be tested by characterizing whole grain rye flour arabinoxylans which have been water extracted or enzymatically degraded with a variety of enzymes including Bacillus subtilis, Aspergillus niger and arabinofuranosidase. In model dough systems, it is evident that the use of the enzyme Bacillus subtilis produces a dough which requires less water and is less viscous vs. a control. In a model cookie system, the addition of Bacillus subtilis produces a cookie with a larger geometry. The Aspergillus niger and arabinofuranosidase show some differences vs. the control sample using these test methods as well.Ph.D.Includes bibliographical references (p. 122-127)by Michelle Denine Beave
Cereal Rye Cover Crop Suppresses Winter Annual Weeds
No full textCover crop (CC) adoption has increased in North America corn and soybean production areas. The objective was to evaluate the impact of cereal rye CC on winter annual weeds. Cereal rye reduced winter annual weed density and biomass by >90% at time of spring termination, showing potential as a component of an integrated weed management program.The accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author
Does grazing winter cereal rye in Iowa, USA, make it profitable?
No full textUnproven economic returns at the farm level are a major barrier to large-scale adoption of cover crops. The objective of this study was to evaluate the short-run private net returns to producers implementing a cereal rye (Secale cereale L.) cover crop preceding the no-till corn (Zea mays L.) phase of a US Midwest corn–soybean (Glycine max [L.] Merr.) rotation in an integrated crop and cow–calf operation. We used experimental agronomic data from six location-years in Iowa to estimate private net returns to cereal rye across alternative scenarios in a partial budget framework. Net returns in the absence of grazing averaged −15.24 ha−1 and were negative for 54.8% of the treatments. Early-broadcast cereal rye produced higher biomass and larger net cost savings in the livestock enterprise than late-drilled cereal rye, but it also resulted in higher corn yield penalties. In the no-grazing scenario, net losses for early-broadcast cereal rye were $165.97 ha−1 larger, on average, than for late-drilled cereal rye. Our findings should raise awareness about the low probability of obtaining positive annual private net returns to cereal rye in Iowa in the absence of sizable targeted financial incentives, and inform the policy discussion on the cost-effectiveness of government-sponsored conservation programs.This article is published as Plastina A, Acharya J, Marcos FM, Parvej MR, Licht MA, Robertson AE. Does grazing winter cereal rye in Iowa, USA, make it profitable? Renewable Agriculture and Food Systems. 2023;38:e45. doi:10.1017/S1742170523000388. © The Author(s), 2023. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited
Effects of NaHCO3 Acclimation on Rye (Secale Cereale) Growth Under Sodic-Alkaline Stress
No full textSodic-alkalinity is a serious limiting factor in agricultural productivity. This study was conducted to examine the contribution of acclimation to the adaptation of rye (Secale cereale) to sodic-alkalinity. Effects of acclimation were determined in two sets of experiments: One experiment for mineral accumulation, antioxidative capacity, and other physiological parameters; and a vivo experiment for root Evan’s Blue and Na+ influx from medium to root. Being exposed to sodic-alkalinity, acclimation did not affect plant dry weight. However, acclimation significantly reduced Na+ concentration and maintained a lower Na+/K+ ratio in all the tissues, increased the Ca2+ and Mg2+ concentrations in the root tissues, and increased the water uptake ability in comparison to the non-acclimated plants. Acclimation increased the antioxidant capacity represented by the increased activities of the enzymes SOD, GR, CAT, and GPOX in the leaf tissues of acclimated plants in comparison to the non-acclimated plants. Moreover, acclimation increased the root cell viability inhibited the Na+ influx to the root tissues in comparison to the non-acclimated plants. Together, these results suggest that rye can acclimate to sodic-alkalinity by increasing root cell viability, and therefore limited Na+ influx to root tissues and increased water uptake and antioxidant capacities without any change in the plant growth
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