Relationships between soil properties and the occurrence of the most agronomically important weed species in the field margins of eastern Arkansas – implications for weed management in field margins

The work presented in this study adds to previous research on the occurrence, distribution and growth habitat of common weeds along roadsides in the Mississippi River Delta region of eastern Arkansas, USA. It addresses the relationships between soil properties (i.e. defined as a group of individual soil characteristics or attributes such as P, K, Ca, Mn and other nutrients) and the most agronomically important weeds of which the occurrence at field margins accounted for ≥ 10% of the total sampling sites. These were three broad‐leaved weeds (Amaranthus palmeri, Ipomoea spp. and Sida spinosa) and four grass weeds (Echinochloa crus‐galli, Urochloa platyphylla, Sorghum halepense and Digitaria sanguinalis). Soil properties were used as explanatory variables for weed occurrence (presence–absence) using partition analysis; the occurrences of the weeds under examination were partitioned by the application of a decision‐tree method. The most important soil properties explaining the occurrence of these weeds in field margins were extractable soil nutrients, specifically sodium, boron and copper content, as well as soil physical attributes, in order of importance, bulk density, silt content, field moisture capacity, hydraulic conductivity, wilting point, available water and clay content. Soil chemical properties proved least reliable in explaining weed occurrence at roadside field margins. Knowledge of the relationships between soil properties and weed occurrence can add to our understanding of weed biology and hence enhance the efficiency of weed management strategies. For example, the occurrence of A. palmeri, in soils with high bulk density (>1.4 g cm^?3) and low organic matter content (<2.7%) and thus lower residual herbicide activity, will require integrated weed management of this species in field margins. This is of interest given the occurrence of herbicide resistance in roadside arable weeds, mainly A. palmeri, E. crus‐galli and S. halepense, in the Mississippi River Delta region of eastern Arkansas and other parts of the world.     

Inter‐ and intrapopulation variation in dormancy of Oryza sativa (weedy red rice) and allelic variation in dormancy‐linked loci

Oryza sativa (weedy red rice), the same species as cultivated rice, is a serious problem in rice production worldwide. Seed dormancy contributes to its persistence. We determined the effect of germination temperature and after‐ripening period on germination capacity (GC) of red rice seeds from Arkansas rice fields in three production zones. We also determined the gene diversity (GD) of dormancy‐linked loci among selected populations. The germination behaviour was evaluated at three temperatures (1°C, 15°C and 35°C) and four after‐ripening periods (0, 30, 60 and 90 days) in two independent experiments. Germination response to temperature and after‐ripening time differed among and within populations in each production zone. Overall, populations from the Delta and Grand Prairie were more dormant than those from White River. Regardless of ecotype or production zone, incubation at 35°C (mean GC = 84–100%) favoured the germination of seeds after‐ripened for 60 days. Germination of these seeds was most variable at suboptimal temperature (15°C), with mean GC ranging from 44 to 97%; at 1°C, none of the seeds germinated. Primary dormancy was released in the majority of populations after 90 days of after‐ripening. Blackhull populations generally had lower mean GC than strawhull populations, regardless of temperature, and required longer after‐ripening time to release dormancy. They also showed a higher inter‐ and intrapopulation variation in germination and after‐ripening than strawhulls and had the highest gene diversity (GD = 0.55–0.58) among test populations. Non‐dormant strawhulls were most distant (D = 0.63) from dormant blackhulls. Ecotype influenced genotypic clustering more than the dormancy trait.     

Factors Affecting the Slope of Head Rice Yield vs. Degree of Milling

Milling data of four long-grain rice cultivars were analyzed to determine the uniformity in the slope of their curves for head rice yield (HRY) versus the corresponding degree of milling (DOM). The data set for each cultivar comprised samples that had been subjected to various drying air conditions and durations and milled over a range of moisture contents. All treatment combinations were split and milled for either 15, 30, 45, or 60 sec in a McGill no. 2 laboratory mill to obtain HRY versus DOM data. Linear relationships between HRY and DOM, as observed in past research, were confirmed. This implies that as rice is milled to greater extents (higher DOM), the HRY decreases linearly. Within the bounds of the experimental levels tested, neither the drying air condition nor drying duration affected the rate at which HRY changed with DOM. However, the cultivar and the moisture content at which the rice was milled significantly (P < 0.05) influenced this rate. At higher milling moisture contents, the decrease in HRY per unit of increase in the DOM was greater than at lower moisture contents. While not conclusive, there was an indication of a relationship between the average kernel thickness of a cultivar and the HRY versus DOM slope.     

Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice

Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance to amylolytic enzymes. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was soaked, steamed under pressure, dried immediately or stored at room temperature for 24 hr prior to drying, and then treated with or without a repeated steam cycle prior to milling. The storage treatment significantly increased the retrograded amylopectin enthalpy and amylose‐lipid complex melting temperature of parboiled rice. Parboiled rice samples prepared from brown rice feedstock had higher peak melting temperatures but lower enthalpy values of retrograded amylopectin than samples prepared from rough rice after the storage treatment. The pasting viscosity of parboiled rice was most affected by the repeated autoclaving treatment and cultivar. Starch fractions in parboiled rice were significantly affected by cultivar and storage and by the interactions of cultivar and parboiling conditions. The storage treatment significantly increased SDS and generally decreased RDS in parboiled rice. Parboiled rice with different SDS and RS contents can be produced by varying rice cultivar and parboiling conditions.     

Differential tolerance of weedy red rice (Oryza sativa L.) from Arkansas, USA to glyphosate

Red rice (Oryza sativa L.), a weedy relative of cultivated rice (O. sativa), is a troublesome weed in rice in the southern United States. It is also very problematic in other world regions where rice is grown. There are many types of red rice. Some have white pericarp. In this paper, the term ‘red rice’ will be used to refer to the weedy types that occur in this region of the southern USA. Because of the great diversity in morphology and phenology of red rice populations in the USA, we hypothesized that these have differential tolerance to glyphosate. Red rice is subjected to selection pressure by glyphosate, which is the principal herbicide used in glyphosate-resistant soybean planted after rice. Two hundred-fifteen red rice accessions were collected in Arkansas, USA between 2002 and 2003 and evaluated for glyphosate tolerance between 2003 and 2006. The commercial dose of glyphosate controlled red rice accessions 81-100% regardless of application timing, by 30 d after treatment. The number of survivors that produced seeds and the seeds produced per survivor differed between accessions. Application of the full dose at the tillering stage was more effective than at the 3- to 4-leaf stages. At half the field dose, 40 to 54% of survivors produced seed, with germination capacity of 30-100%. The lowest dose of glyphosate, 225 g a.e. ha⁻¹, resulted in the widest range of control ratings from 30 to 100%. The red rice accessions differentiated into six tolerance categories. A tolerance map was generated and will be used in educating growers about the proper use of glyphosate for red rice management.     

Relating Rice Milling Quality Changes During Adsorption to Individual Kernel Moisture Content Distribution

Several varieties of rough rice that were either stored for an extended period of time or freshly harvested were conditioned to initial moisture contents ranging from 10 to 17%. After the individual kernel moisture content distributions were measured, the samples were soaked in water at temperatures ranging from 10 to 40°C. The samples were then dried and milled. The bulk critical moisture content, at which head rice yield began to decline due to moisture adsorption, ranged from 12.5 to 14.9%, depending on the variety, harvest moisture content, and storage conditions. The kernel critical moisture content, determined from each sample from the cumulative kernel moisture content frequency distribution, increased with increasing sample initial moisture content.     

Impact of field-scale nighttime air temperatures during kernel development on rice milling quality

Recent research has shown that elevated nighttime air temperatures (NTATs) may contribute to increased chalk and reduced milling quality. The objective of this study was to develop a method to quantify the effects of elevated NTATs on chalk formation and peak head rice yield (pHRY) in field-grown rice cultivars. To do so, 95th percentiles of NTAT frequencies (NT₉₅) occurring during reproductive (R) stages of Bengal, Jupiter, Cypress, LaGrue, Wells, and XL723 cultivars were correlated with chalk levels and pHRYs observed during the 2007 through 2009 harvest seasons. Chalk levels were strongly correlated with NT₉₅ during the R7 and R8 stages for all cultivars, except Bengal. Peak HRYs of Cypress, LaGrue, Wells, and XL723 were linearly and inversely related to NT₉₅ occurring during the R8 stage, while pHRYs of Bengal and Jupiter showed no significant correlations with this percentile at any R-stage. Although strong correlations of chalk levels and pHRYs with NT₉₅ were observed during the R8 stage of cultivar development, it is speculated that rice plants classified in this stage actually exhibit many kernels that lag in development and exist in the R6 and R7 grain-filling stages, where elevated NTATs are thought to have deleterious effects on chalk levels and milling quality.     

Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts

This study evaluated the effectiveness of synthetic and natural antioxidants, green tea, commercial grape seed extracts/combinations, and TBHQ, with varying concentrations of lipid oxidation of nonirradiated and irradiated chicken breast meats stored at 5 degrees C for 12 days. Fresh boneless and skinless chicken breast meats were vacuum-infused with varying concentrations of antioxidants: green tea, grape seed extracts alone/in combination, and TBHQ. The irradiation dosage was 3.0 kGy. Carbonyl values of raw chicken meat and thiobarbituric acid reactive substances (TBARS) values of raw and cooked chicken meat were determined for 0-12 days at 5 degrees C storage. TBARS values for 0-12 days of storage at 5 degrees C ranged from 1.21 to 7.3 and 1.22 to 8.51 mg malondialdehyde/100 g chicken for nonirradiated and irradiated raw chicken, respectively. TBARS values of cooked chicken ranged from 2.19 to 35.83 and 2.45 to 45.72 mg malondialdehyde/100 g chicken for nonirradiated and irradiated chicken, respectively. Irradiation increased TBARS values of both controls and plant extracts. The carbonyl content in meat lipid ranged from 1.7 to 2.9 and 1.7 to 4.41 micromol acetophenone/10 g of nonirradiated and irradiated chicken meat, respectively, and meat protein ranged from 1.4 to 2.07 and 1.41 to 2.72 micromol/10 g meat. Infusion of chicken meat with selected plant extracts is an effective method to minimize lipid oxidation and volatiles developments caused by irradiation.     

Effects of Heat Treatments on the Milling,Physicochemical, and Cooking Properties of Two Long‐Grain Rice Cultivars During Storage

During storage, the milling, physicochemical properties, and eating quality of rice change, which is generally termed “aging.” Aged rice is preferred by processors because of better processing characteristics, and therefore there are attempts to develop accelerated aging processes. In this study, the effects of various heat treatments and their influences on the milling, physicochemical, and cooking properties of two long‐grain rice cultivars during storage were investigated with a randomized complete block design with an 8 × 5 × 2 full‐factorial treatment design. Two long‐grain rice cultivars, Wells and XP723, were treated with eight different heat treatments, including two levels of UV irradiation, two levels of autoclaving, three levels of convection oven heating, and one control, and then stored for 180 days at room temperature. The heat treatments significantly influenced all properties, including head rice yield (HRY), surface lipid content, peak gelatinization temperature, pasting properties, and cooked rice texture. All properties except HRY exhibited a significant two‐way interaction of cultivar and heat treatment. The severe autoclaving treatment resulted in rice of significantly different protein compositions when compared with the control. Storage impacted all properties except HRY and peak gelatinization temperature. Autoclaving (particularly severe autoclaving) produced samples with more distinct characteristics for most properties. Cooked rice hardness and stickiness exhibited not only significant main effects but also significant two‐ and three‐factor interactions.     

Impact of Soaking and Drying Conditions on Rice Chalkiness as Revealed by Scanning Electron Microscopy

Chalkiness is one of the most influential factors on head rice yield. Parboiling is known to be an effective way to remove chalkiness and improve head rice yield. However, the steps involved in the removal of chalkiness are still not completely resolved. This study investigated the effects of soaking temperature, soaking duration, and drying conditions on the removal of rice chalkiness. Chalky brown rice kernels were selected and soaked at 25, 65, 70, or 75°C for 3 h. After 1, 2, or 3 h, the rice samples were frozen before drying or immediately dried. Soaking at 25°C did not remove chalkiness and caused no morphological change in starch granules. When the soaking temperature increased from 25 to 65, 70, and 75°C, the chalkiness decreased from 100% to 34.1, 29.7, and 15.9%, respectively. Soaking rice at temperatures above the starch glass transition temperature but below the gelatinization temperature reduced chalkiness owing to rearrangement of starch granules and protein denaturation to fill the void spaces in the chalky area. During soaking, the morphology of starch granules also changed from round to angular in shape. Drying at temperatures above the starch glass transition temperature also facilitated rearrangement of starch granules to further reduce rice chalkiness.