Article abstract

Journal of Agricultural and Crop Research

Research Article | Published August 2022 | Volume 10, Issue 5. pp. 85-97.

doi: https://doi.org/10.33495/jacr_v10i5.22.120

 

Direct seeding under cover crops: a solution to optimize the potential for adaptation of transgenic field crops to water stress in a context of glyphosate exposure

 



 

 

Jérôme Bernier Brillon1*

Mathieu Moingt2

Marc Lucotte1

 

Email Author

 

Institute of Environmental Sciences, University of Quebec at Montreal, 201, avenue du Président-Kennedy Montréal, Québec Canada H2X 3Y7 Qc, Canada.


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Citation: Brillon JB, Moingt M, Lucotte M  (2022). Direct seeding under cover crops: a solution to optimize the potential for adaptation of transgenic field crops to water stress in a context of glyphosate exposure. J. Agric. Crop Res. 10(5):85-97. doi: 10.33495/jacr_v10i5.22.120.

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 Abstract 


The physicochemical properties and gelatinization and pasting properties of indigenous brown rice flour from southern borderline provinces of Thailand were investigated. Protein and fat of rice kernel affected swelling power, water absorptivity index (WAI), and water solubility index (WSI). The protein content of GY variety (8.79  0.39 g/100 g flour) interacted with amylose (23.38  0.46 g/100 g flour), resulting in a higher swelling power and water absorptivity index with heat treatment. Moreover, intermediate amylose level in brown rice flour, like in CK, GY, CP and cv.RD varieties, was associated with high protein and fat contents, and restricted the gelatinization temperatures of flour granules. In particular, the amylose content of CK (23.20  0.31 g/100 g flour) was greater than that of NMDL (15.04  0.21 g/100 g flour), which impacted the gelatinization temperature of the NMDL variety (72.94°C) making it less than that of the CK variety (73.66°C). The crystalline structures in all rice flour varieties gave typical A-type X-ray diffraction patterns with peaks observed at 2 15.01°, 17.01°, 18.00° and 22.9°. The RVA viscosity profiles of SBK and NMDL varieties were different from others due to low amylose contents. Regarding pasting behavior, an increased amylose content to intermediate level could affect the final viscosity of the rice flours of CK, GY, CP, and cv.RD varieties. The GY variety with intermediate amylose level and high protein and fat contents had the least pasting temperature, and slightly elevated pasting viscosity, final viscosity and trough viscosity. It was therefore concluded that GY may be developed as rice flour ingredient with high nutritional value contributed by its pigmented bran.

Keywords  Stomatal density   stomatal conductance   vapor pressure deficit   glyphosate-based herbicide   soybean   corn   maize   glyphosate-resistant   plant physiology 

 

 

Copyright © 2022 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

 

 

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