Effect of rice variety on methane emission from an Indonesian paddy field

Variations in CH₄ emission from a Sumatra paddy field in which 8 popular modern varieties in Indonesia were grown were compared in the 1994/1995 rainy season. Total amounts of CH₄ emitted during the period of rice growth were in the ranges of 32.6-41.7 and 51.3–64.6 g CH₄ m^-2 for the plots amended with chemical fertilizer only and those amended with both rice straw and chemical fertilizer, respectively. The mean CH₄ emission rate was highest in the plot with the variety Bengawan solo and lowest in the plots with the varieties Atomita-4 and Way seputih among the plots which received chemical fertilizer, while highest in the plot with Way seputih and lowest in the plot with Bengawan solo among the plots amended with both rice straw and chemical fertilizer. The increase in the mean CH₄ emission rates by rice straw application was higher for the plots planted with Way seputih (1.98 times) and Atomita-4 (1.77 times) than for the plots with Bengawan solo (1.23 times) and IR-64 (1.35 times). The plots with Walanai and Cisanggarung recorded intermediate mean emission rates and the increase in CH₄ emission by rice straw application was also intermediate (1.57–1.64 times). It was noteworthy that Way seputih and Atomita-4 were derived from the variety Cisadane, Bengawan solo and IR-64 from the variety IR-54, and Walanai and Cisanggarung from the varieties IR-36 and Pelita 1-1, respectively.

The amounts of CH. emitted for 1 kg grain production ranged from 53 (Atomita-4) to 74 (Kapuas and Walanai) and from 89-93 (IR-64, Bengawan solo, and Atomita-4) to 121 (Kapuas) g CH₄ kg^-1 of grain for the plots amended with chemical fertilizer and those amended with rice straw and chemical fertilizer, respectively.     

Inhibitors of methane production in paddy soils

Global warming is now attracting the world attention. Methane is an important greenhouse gas next to CO₂. Prather et al. (1995) estimated that rice paddy fields account for 14% of all biogenic atmospheric methane. It is considered that methane production from rice paddy fields is increasing along with the increase of the population. Therefore, the development of rice cultivation techniques for reducing methane production is essential, in order to preserve the global environment.     

Effect of fungicide thiram on microbial communities of rice seed surface estimated by culture-dependent and culture-independent (PCR-RFLP) methods

Coating of rice seeds with fungicide Thiram improved the seed germination capability over a long period of time (11 weeks) under low temperature conditions (4 and 8°C), which simulated the sowing of rice seeds in the winter season (the farmer's slack season). To analyze the effect of Thiram on the community structure of microorganisms on the rice seed surface, culture-dependent and culture-independent (PCR-RFLP) methods were applied. PCR-RFLP patterns of 16S rDNA showed that the bacterial communities on the rice seed surface were different between coated and uncoated treatments under 8°C conditions, but that they were very similar under 4°C conditions. PCR-RFLP patterns of 18S rDNA revealed the remarkable effect of Thiram on the fungal community structure under both 4 and 8°C conditions. Although the fungal communities were quite different between coated and uncoated seeds at the beginning of incubation, the fungal communities on the coated seed surface became similar to those of uncoated seeds along with the duration of the incubation period. As the dominance percentage of Fusarium spp. among the isolates increased with the duration of the incubation period for both coated and uncoated seeds, Fusarium was considered to be a responsible for the poor germination of rice seeds that were sown in the winter season.     

Nutrient leaching from the plow layer by water percolation and accumulation in the subsoil in an irrigated paddy field

To estimate the impact of water percolation on the nutrient status in paddy fields, the seasonal variations of the concentrations of cations, anions, inorganic carbon (IC), and of dissolved organic carbon (DOC) in percolating water that was collected from just below the plow layer (PW-13) and from drainage pipes at the 40 em depth (PW-40), as well as in irrigation water were measured in an irrigated paddy field. Total amounts of Ca, Mg, K, Fe, and Mn leached from PW-13 during the period of rice cultivation were estimated to range from about 390 to 770, 65 to 130, 33 to 66, 340 to 680, and 44 to 87 kg ha^-1, respectively. Amounts of losses that were estimated from the differences between the input by irrigation water and the output by percolation water from the plow layer corresponded to 11 to 26, 22 to 47,5.9 to 12, and 13 to 26% of exchangeable Ca and Mg, amorphous Fe, and easily reducible Mn in the plow layer, respectively. The concentrations of Ca, Mg, K, Fe, and Mn in PW13 were higher than those in PW-40. The amounts of these nutrients that were retained in the subsoil between the 13 em and 40 em soil depth corresponded to 83, 86, 61, 99, and 89% of the amounts that percolated from the plow layer, respectively. Total amounts of IC and DOC that percolated from the plow layer ranged from 750 to 1,500 and 85 to 170 kg-C ha^-1, which corresponded to 5.0 to 10.0% and 0.6 to 1.1% of the total carbon content in the plow layer, respectively. Eighty eight % of IC in the percolating water from the plow layer was also retained in the subsoil.     

Changes in organosulfur compounds in garlic cloves during storage

We determined the changes in the contents of three gamma-glutamyl peptides and four sulfoxides in garlic cloves during storage at -3, 4, and 23 degrees C for 150 days using a validated high-performance liquid chromatography method that we reported recently. When garlic was stored at 4 degrees C for 150 days, marked conversion of the gamma-glutamyl peptides, gamma-L-glutamyl-S-allyl-L-cysteine and gamma-L-glutamyl-S-(trans-1-propenyl)-L-cysteine (GSPC), to sulfoxides, alliin and isoalliin, was observed. Interestingly, however, when garlic was stored at 23 degrees C, a decrease in GSPC and a marked increase in cycloalliin, rather than isoalliin, occurred. To elucidate in detail the mechanism involved, the conversion of isoalliin to cycloalliin in both buffer solutions (pH 4.6, 5.5, and 6.5) and garlic cloves at 25 and 35 degrees C was examined. Decreases in the concentration of isoalliin in both the solutions and the garlic cloves during storage followed first-order kinetics and coincided with the conversion of cycloalliin. Our data indicated that isoalliin produced enzymatically from GSPC is chemically converted to cycloalliin and that the cycloalliin content of garlic cloves increases during storage at higher temperature. These data may be useful for controlling the quality and biological activities of garlic and its preparations.     

Chemical characteristics and potential source of fulvic acids leached from the plow layer of paddy soil

To understand better the chemical characteristics and source of dissolved organic matter (DOM) leached from the plow layer of rice paddies, a lysimeter study was conducted, which simulated submerged paddy topsoil during rice growth. The fulvic acid (FA) fraction in the percolation water from the lysimeter was collected by adsorption onto insoluble polyvinylpyrrolidone (PVP), and the temporal variations in its elemental composition, molecular size distribution, IR spectra, ¹³C CPMAS NMR spectra, and δ¹³C values were investigated. The proportion of the FA fraction to bulk DOM varied greatly, but the chemical characteristics of the FA fraction did not change appreciably during the experimental period. Thus, it is considered that the changes in the DOM composition in percolation water were mainly due to the differing contributions of the FA fraction. Further, to investigate the source of the FA fraction in the leachate, the chemical characteristics of the FA fraction in the leachate were compared with those extracted from the plow layer soil. A sequential extraction of the FA fraction was conducted using a sequence of water, 0.25 M Na₂SO₄, 0.1 M Na₄P₂O₇ (pH 7.0), 0.1 M Na₄P₂O₇ (pH 10.5), and NaBH₄+0.1 M Na₄P₂O₇ (pH 10.5). It was found that the water- and 0.25 M Na₂SO₄-extractable fractions, which were most mobile, were not the only source of the FA fraction in the leachate. The small molecular size sub-fraction of the NaBH₄+0.1 M Na₄P₂O₇ (pH 10.5)-extractable FAs, most of which are probably bound mainly to iron oxides, are considered to be another source of the FA fraction leached from the plow layer of paddy fields.     

Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals

Red radish anthocyanin extract, which consists of 12 known acylated anthocyanins, was reacted with 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) to generate peroxyl radicals under acidic pH conditions at 37 degrees C. The reaction products were isolated using preparative HPLC, and their chemical structures were determined to be p-hydroxybenzoic acid (1), 6-O-(E)-p-coumaroyl-2-O-beta-d- glucopyranosyl-alpha-d-glucopyranoside (3), p-coumaric acid (4), 6-O-(E)-feruloyl-2-O-beta-d-glucopyranosyl-alpha-d-glucopyranoside (5), and ferulic acid (6). Some products were not identified. HPLC analyses of the mixture of acylated pelargonidin isolated from red radish and AAPH revealed that the acylated pelargonidins possess the radical scavenging ability on some common sites even if the characteristics of the intramolecular acyl units are different. Degradation rates of acylated pelargonidins and the formation rates of the resulting reaction products were found to be quite different.     

The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric alpha-amylase inhibitor-I (BDAI-I) as a possible foam-promoting protein

The foam stability of beer is one of the important key factors in evaluating the quality of beer. The purpose of this study was to investigate the relationship between the level of malt modification (degradation of protein, starch, and so on) and the beer foam stability. This was achieved by examining foam-promoting proteins using two-dimensional gel electrophoresis (2DE). We found that the foam stability of beer samples brewed from the barley malts of cultivars B and C decreased as the level of malt modification increased; however, the foam stability of cultivar A did not change. To identify the property providing the increased foam stability of cultivar A, we analyzed beer proteins using 2DE. We analyzed three fractions that could contain beer foam-promoting proteins, namely, beer whole proteins, salt-precipitated proteins, and the proteins concentrated from beer foam. As a result, we found that in cultivar A, some protein spots did not change in any of these three protein fractions even when the level of malt modification increased, although the corresponding protein spots in cultivars B and C decreased. We analyzed these protein spots by peptide mass finger printing using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. As a result, all of these spots were identified as barley dimeric alpha-amylase inhibitor-I (BDAI-I). These results suggest that BDAI-I is an important contributor to beer foam stability.