Uptake and distribution of nitrogen and phosphorus in grain sorghum hybrids and their parents

Grain sorghum Sorghum bicolor (L.) Moench genotypes responded differently to nitrogen and phosphorus additions to soil, but very little information is available correlating responses of hybrids and their parents. A two‐year study of a set of four male and three female parents and their resulting hybrids was conducted under control and added N, P, or N + P conditions. The treatments caused differences in grain yield and total grain phosphorus among the genotypes. Days to bloom, stover yield, or percent grain and stover nitrogen were not influenced by additions of nitrogen or phosphorus in this soil. The only significant difference detected among groups (females, males or hybrids) was for total grain nitrogen; i.e., male parents had lower grain yields than female parents or hybrids. Differences were found among the four males only for total grain phosphorus and among the females only for days to bloom. Hybrids differed for days to bloom and stover yield. A significant genotype by year interaction occurred for all traits measured, which was due primarily to environmental stress in the first year that significantly lowered the magritude of genotypic differences in the first year compared with those in the second year. Nitrogen and phosphorus applied together generally exerted more influence on most of the measured traits than either element applied singly. The responses of hybrids were correlated more closely with the response of the female than of the male parent for the traits. The only exception was for percent stover nitrogen where the influence of the male and female parents was equal.     

Norsesquiterpene glycosides in bracken ferns (Pteridium esculentum and Pteridium aquilinum subsp. wightianum) from Eastern Australia: reassessed poisoning risk to animals

Austral bracken Pteridium esculentum contains three unstable norsesquiterpene glycosides: ptaquiloside, ptesculentoside, and caudatoside, in variable proportions. The concentration of each of the glycosides was determined in this study as their respective degradation products, pterosin B, pterosin G and pterosin A, by HPLC-UV analysis. Samples of P. esculentum collected from six sites in eastern Australia contained up to 17 mg of total glycoside/g DW, with both ptaquiloside and ptesculentoside present as major components accompanied by smaller amounts of caudatoside. Ratios of ptaquiloside to ptesculentoside varied from 1:3 to 4:3, but in all Australian samples ptesculentoside was a significant component. This profile differed substantially from that of P. esculentum from New Zealand, which contained only small amounts of both ptesculentoside and caudatoside, with ptaquiloside as the dominant component. A similar profile with ptaquiloside as the dominant glycoside was obtained for Pteridium aquilinum subsp. wightianum (previously P. revolutum ) from northern Queensland and also P. aquilinum from European sources. Ptesculentoside has chemical reactivity similar to that of ptaquiloside and presumably biological activity similar to that of this potent carcinogen. The presence of this additional reactive glycoside in Australian P. esculentum implies greater toxicity for consuming animals than previously estimated from ptaquiloside content alone.     

A Comprehensive Genotype and Environment Assessment of Wheat Grain Ash Content in Oregon and Washington: Analysis of Variation

A comprehensive analysis of the variation in wheat grain ash content has not been previously conducted. This study assessed the relative contribution of genotype and environment to variation in ash content, with a particular aim of ascertaining the potential for manipulating the trait using contemporary adapted germplasm. A total of 2,240 samples were drawn from four years of multilocation field plots grown in the wheat production areas of Oregon and Washington states. Genotypes included commercial cultivars and advanced breeding lines of soft and hard winter, and soft and hard spring wheats with red and white kernel color, several soft white club wheats, and one soft white spring waxy wheat cultivar. In addition to ash, protein content, test weight, and Single Kernel Characterization System kernel hardness, weight and size were also measured. In total, 20 separate fully balanced ANOVA results were conducted. Whole model R² values were highly significant, 0.62–0.91. Nineteen of the 20 ANOVA results indicated significant genotype effects, but the effects were not large. In contrast, environment effects were always highly significant with F values often one to two orders of magnitude larger than the genotype F values. The grand mean for all samples was 1.368% ash. For individual data sets, genotype means across environments varied ≈0.1–0.3% ash. The genotypes judged noteworthy because they had the highest least squares mean ash content were OR9900553 and ClearFirst soft white winter, NuHills hard red winter, Waxy‐Pen and Cataldo soft white spring, and WA8010 and Lochsa hard spring wheats. Genotypes with lowest least squares mean ash were Edwin (club) soft white winter, OR2040073H hard red winter, WA7952 soft white spring, and WA8038 hard spring wheats. In conclusion, wheat grain ash is more greatly influenced by crop year and location than by genotype. However, sufficient genotype variation is present to plausibly manipulate this grain trait through traditional plant breeding.     

Optimizing competitive uses of water for irrigation and fisheries

Choosing the appropriate reservoir water management strategy can be difficult when the water has multiple uses. This study examines this problem for reservoir managers where water use involves irrigation and fisheries. A stochastic dynamic programming (SDP) model is developed to facilitate reservoir management, using a case study illustration for southern Vietnam. The model includes the response of rice and fish yields to key factors including reservoir water levels, the timing and quantity of water release, and climatic conditions. The model also accounts for variation in rainfall patterns, irrigation requirements, and the demand for low water levels during the fish harvest season. Three production scenarios are examined where the reservoir's water is used for: only producing rice (scenario 1), only producing fish (scenario 2), and producing rice and fish (scenario 3). Key findings are: (1) for scenario 1, adequate water should be released to meet rice growing water requirements and residual water should be stored as a source of water in case of low rainfall, (2) for scenario 2, sufficient water needs to be released prior to the fish harvest to maximize this harvest; and (3) for scenario 3, water should be released prior to fish harvest, but sufficient water should remain to satisfy the water requirements of rice. When the reservoir is managed for joint production of rice and fish, net benefits are 6% greater than when the reservoir is managed solely for rice production. The SDP model developed in this paper could be adapted and applied to other multiple-use resources such as forests, river basins, and land.     

Differing Effects of Mechanical Dough Development and Sheeting Development Methods on Aggregated Glutenin Proteins

Dough development using sheeting and mechanical dough development (MDD) were compared with respect to the effect the mixing method had on the molecular size distribution and degree of protein thiol exposure of the aggregated glutenin proteins. Although sheeting imparts a lower rate of work input on doughs than does MDD mixing, changes in protein aggregation patterns during mixing were similar for both methods of dough development, indicating that protein disaggregation was important in the process of dough development. In both systems, a reduced rate of change in the protein aggregation patterns was associated with optimum dough development. The MDD mixing was characterized by increasing exposure of the thiol groups on the SDS‐insoluble glutenin during mixing while the sheeting process resulted in fewer exposed thiol groups on both SDS‐soluble and SDS‐insoluble glutenin proteins. This suggested that disulfide bond rupture may not be a required process in dough development and that high effective stresses per se may not be required to develop doughs. This is consistent with a model for dough development that does not require extensive covalent bond rupture but instead involves mainly rupture and reformation of noncovalent interactions such as hydrophobic bonds and hydrogen bonds between protein chains.     

Distribution of Redox Enzymes in Millstreams and Relationships to Chemical and Baking Properties of Flour

Millstream flours, bran, pollard, and germ fractions were prepared from two Australian and two New Zealand wheat cultivars using a pilot‐scale roller mill. The distribution of six redox enzymes in milling fractions and the relationship of the enzymes to baking parameters were investigated. Lipoxygenase (LOX), dehydroascorbate reductase (DAR), and protein disulfide isomerase (PDI) tended to be higher in the tail‐end fractions of break and reduction flour streams, but the highest levels were in the bran, pollard, and germ fractions. These enzymes had moderate to strong correlations with ash content of flour. These results indicated that a considerable amount of these enzymes in the tail‐end flour streams were likely to be derived from contamination with bran, aleurone, or germ components of grain. Peroxidase (POX) tended to be higher in the break flours, but polyphenol oxidase (PPO) and ascorbate oxidase (AOX) tended to be evenly distributed in the millstream flours. These three enzymes generally had poor correlations with ash and baking parameters. LOX and DAR had a negative correlation with the baking quality of bread made in the absence of ascorbic acid (AA) but a poor correlation with improvement of bread quality made with AA. The negative correlation probably reflects the high content of ash (hence trichomes), glutathione, and protein thiols in those fractions that have high LOX and DAR, and these high‐reducing‐power components and trichomes in flour may be the actual cause of poor quality bread. PDI generally had a poor correlation with bread quality in the absence of AA but a significant positive correlation with improvement in the quality of bread made with AA. It thus seems that the endogenous levels of these six enzymes were not a limiting factor in the breadmaking process, except for PDI, the levels of which may have positively influenced breadmaking in the presence of AA.     

Influence of storage on soil microbial biomass estimated by three biochemical procedures

The effects of 28 and 56 days' storage at 25°, 4° and ?20°C on the microbial biomass content of four soils from tussock grasslands were studied by three biochemical procedures. Two of the procedures involved measurement of CO₂ and mineral-N (Min-N) production by chloroform-fumigated and unfumigated soil, and consequent estimation of biomass C and Min-N flush respectively. In the third, adenosine 5'-triphosphate (ATP) content was determined.Patterns of CO₂ production were often influenced by storage treatment. The use of fixed incubation periods for estimating the CO₂ flush of fumigated soil and the steady rate of CO₂ production by unfumigated soil did, however, give biomass C estimates that were generally similar to those calculated from individually determined incubation periods for each treatment and soil.Biomass C values could change significantly at all storage temperatures, but generally least at ?20°C. Storage at ?20°C was also the most suitable for retaining ATP contents, whereas 4°C was best for values of Min-N flush. Values of Min-N flush after storage of soil at ?20°C decreased significantly in two of the soils but increased in another. No storage temperature was thus satisfactory for all three indices of microbial biomass. Generally, however, 4°C was adequate for short periods, and 25°C the least suitable.     

Relationships of Quality Characteristics with Size‐Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats

This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, and end‐use quality characteristics of soft white winter wheats grown in Oregon. Absorbance area and area percentage values of protein fractions separated by size‐exclusion HPLC (SE‐HPLC) showed significant correlations with quality characteristics, indicating associations of molecular weight distributions of proteins with quality characteristics. Specifically, high molecular weight polymeric protein fractions appeared to have a detrimental effect on soft wheat quality. This was shown by significant positive correlations with single kernel hardness index, and mixograph water absorption and tolerance, and negative correlations with break flour yield, cookie diameter, and cake volume. Higher proportions of soluble monomeric protein fraction eluted after the main gliadin peak, were associated with soft wheat quality due to negative associations with single kernel hardness index and mixograph water absorption and tolerance, and positive associations with break flour yield, cookie diameter, and cake volume. Calibration models were developed by the application of multivariate analyses to the SE‐HPLC data. These models explained >90% of the variation in mixograph water absorption and cookie diameter and thickness.     

Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese

Cheddar cheese has previously been shown to be an effective vehicle for delivery of viable cells of a probiotic Enterococcus faecium strain to the gastrointestinal tract. The particular strain, E. faecium PR88, has proven efficacy in the treatment of irritable bowel syndrome, and in this study it was evaluated for suitability as a starter adjunct for Cheddar cheese manufacture. When added to cheesemilk at an inoculum of 2 x 10(7) cfu/mL, the enterococcal adjunct maintained viability in Cheddar cheese at levels of up to 3 x 10(8) cfu/g during 9 months of ripening. Increased proteolysis and higher levels of some odor-active volatile compounds were observed in Cheddar cheeses containing the PR88 adjunct compared with the control throughout the ripening period. In addition, the enterococcal adjunct strain did not affect cheese composition. Although sensory evaluation showed no significant difference in flavor/aroma and body/texture scores between control and experimental cheeses, repeated comments by the commercial grader consistently described the cheeses containing PR88 as 'more advanced than the control' and as having 'better flavor'. These findings indicate that the presence of the PR88 adjunct strain in Cheddar cheese at levels of >/=10(8) cfu/g may positively influence Cheddar flavor.