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"Rye"
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Implications of cereal rye cover crop termination timing and residue management on Palmer amaranth (Amaranthus palmeri) and sicklepod (Senna obtusifolia) control in peanut
Weed management in peanut primarily relies on intensive herbicide programs. Integrating cereal rye as a cover crop may reduce herbicide input without compromising weed control. Field experiments were conducted to evaluate cereal rye termination management and herbicide programs in peanut. Main plot treatments included a winter fallow control and four cereal rye termination scenarios: 1) early termination 28 d before peanut planting (DBP) with residue rolled flat; 2) early termination 28 DBP with residue left standing; 3) late termination 14 DBP with residue rolled flat; or 4) late termination 14 DBP with residue left standing. Subplot treatments consisted of four herbicide programs: 1) preemergence + early postemergence +mid-postemergence herbicides; 2) preemergence + mid-postemergence herbicides; 3) early postemergence + mid-postemergence herbicides; and 4) a nontreated control. Early cereal rye termination (28 DBP), whether rolled or standing, reduced Palmer amaranth density by 36% to 48% without preemergence herbicides and by 36% to 50% when preemergence herbicides (fluridone or flumioxazin) were applied. Sicklepod density was unaffected by early termination. In contrast, late termination reduced sicklepod density by 47% to 50% and Palmer amaranth density by 64% to 86% relative to the winter fallow control at 28 d after preemergence application. Across all treatments, cereal rye reduced Palmer amaranth and sicklepod biomass by 63% to 67% and 63% to 65%, respectively, 28 d after mid-postemergence herbicides were applied. However, standing cereal rye residue reduced peanut yield compared to rolled residue and the winter fallow. Late-terminated, rolled cereal rye residue combined with reduced herbicide programs (preemergence + mid-postemergence or early postemergence + mid-postemergence) provided weed control and yield comparable to the intensive herbicide program (preemergence + early postemergence + mid-postemergence) in winter fallow control. Based on these findings, late-terminated, rolled cereal rye has the potential to reduce herbicide input while maintaining peanut yield and effective weed suppression. Nomenclature: Acifluorfen; bentazon; diclosulam; dimethenamid-P; fluridone; flumioxazin; imazapic; paraquat; premix bentazon-acifluorfen; S-metolachlor; 2,4-DB; Palmer amaranth; Amaranthus palmeri S. Watson.; sicklepod; Senna obtusifolia (L.) H.S. Irwin & Barneby; cereal rye; Secale cereale L.; peanut; Arachis hypogaea L.
Journal Article
The worlds of the Jeake family of Rye, 1640-1736
The 300 letters written by members of the Jeake family create a narrative of business and family life in 17th and 18th century England. They reveal the importance of kinship in ensuring business and family survival during religious and political upheavals, and provide a rare glimpse into the life and work of a 'middling-sort' woman, Elizabeth Jeake.
Book
The introduction and spread of rye
Some of the earliest Western European macroremains of rye (Secale cereale) have been recently recovered in Northwest Iberia. However, the chronological and cultural contexts of these remains have not been yet exhaustively analysed. To address this gap of research, previous and unpublished assemblages have been reviewed and analysed through an analytical set of methods: biometry, radiocarbon dates and integrating the remains of rye in the broad archaeobotanical record of the region. Results show the earliest macroremains of rye in the Iberian Peninsula date to a period between the 3.sup.rd century and the first half of the 1.sup.st century BCE. Rye was usually found in assemblages dominated by spelt and other cereals, in whose fields it was likely acting as a weed. There is no record of rye for about the two following centuries, after which it is probably reintroduced, now as a crop. It is found in several sites from the 3.sup.rd -4.sup.th centuries CE onwards, suggesting it is a staple crop as in other regions in Europe. Significant differences in grain size are only recorded in a 10.sup.th -11.sup.th century settlement, suggesting few changes in grain morphometry before Medieval times.
Journal Article
Technological methods for reducing the content of fructan in rye bread
The irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal tract that may afflict even 12% of the European population. One of the ways to counteract IBS-related ailments is to implement a diet with reduced contents of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). The prevailing components from the FODMAPs group that may be found in rye bread include fructans. The study was conducted with endosperm and wholemeal rye flours. Dough was prepared from both flours with the use of two methods: I-stage method—with the addition of dry leavening—and II-stage method with the use of a sourdough produced with Lactobacillus plantarum, and all with fermentation times of 90, 120, 150, and 180 min. After baking, bread loaves were subjected to quality and consumer analysis and fructan content determination. The endosperm rye flour used for bread-making revealed better baking properties. Bread made of this flour had a higher loaf volume and received higher scores in the consumer assessment than bread made with wholemeal. Study results conclude that the content of fructans in bread was significantly affected by the dough-making method, and that it was decreased by the use of the sourdough. In contrast, the extended fermentation time of dough failed to reduce the fructan content of the bread.
Journal Article
Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread
The goal was to assess the effects of partial replacement of wholemeal rye flour with 30%, 40% and 50% of the high-fibre rye flour (HFRF) on nutritional quality and sensory and physicochemical characteristics of breads. The HFRF supplemented breads (SB30, SB40, SB50) were compared in their nutrients and energy contents, physicochemical and sensory properties, and in vitro digestibility to the control bread (CB). There were no significant differences in shape and volume of loaves, crusts and crumbs appearance, taste and smell of two supplemented breads (SB30 and SB40) and the CB. Compared to the CB, all supplemented breads contained significantly more soluble and insoluble fibre, arabinoxylan and β-glucan, but less available saccharides, including rapidly available glucose. Bread with 40% HFRF (SB40) yielded both, improved nutritional quality and acceptable sensory characteristics comparable to the CB. An in vitro overall digestibility of the SB40 was lower than that of the CB but the losses of dietary fibre and its components after enzymatic digestion were comparable between both breads. In conclusion, rye bread supplemented with 40% of the HFRF had improved nutritional quality and acceptable sensory and physicochemical characteristics and could be considered as an option to commonly consumed wholemeal rye bread.
Journal Article
Evolutionary divergence of the rye Pm17 and Pm8 resistance genes reveals ancient diversity
Key messageWe have isolated a novel powdery mildew resistance gene in wheat that was originally introgressed from rye. Further analysis revealed evolutionary divergent history of wheat and rye orthologous resistance genes.Wheat production is under constant threat from a number of fungal pathogens, among them is wheat powdery mildew (Blumeria graminis f. sp. tritici). Deployment of resistance genes is the most economical and sustainable method for mildew control. However, domestication and selective breeding have narrowed genetic diversity of modern wheat germplasm, and breeders have relied on wheat relatives for enriching its gene pool through introgression. Translocations where the 1RS chromosome arm was introgressed from rye to wheat have improved yield and resistance against various pathogens. Here, we isolated the Pm17 mildew resistance gene located on the 1RS introgression in wheat cultivar ‘Amigo’ and found that it is an allele or a close paralog of the Pm8 gene isolated earlier from ‘Petkus’ rye. Functional validation using transient and stable transformation confirmed the identity of Pm17. Analysis of Pm17 and Pm8 coding regions revealed an overall identity of 82.9% at the protein level, with the LRR domains being most divergent. Our analysis also showed that the two rye genes are much more diverse compared to the variants encoded by the Pm3 gene in wheat, which is orthologous to Pm17/Pm8 as concluded from highly conserved upstream sequences in all these genes. Thus, the evolutionary history of these orthologous loci differs in the cereal species rye and wheat and demonstrates that orthologous resistance genes can take different routes towards functionally active genes. These findings suggest that the isolation of Pm3/Pm8/Pm17 orthologs from other grass species, additional alleles from the rye germplasm as well as possibly synthetic variants will result in novel resistance genes useful in wheat breeding.
Journal Article
Cover crops increase tomato productivity and reduce nitrogen losses in a temperate humid climate
Although cover crops (CC) are a promising option for reducing N losses, CC impacts on N availability and subsequent yields are highly inconsistent. Therefore, in a medium-term CC experiment in Ontario, Canada, the effect of using annual CC six times over 8 years on N cycling and processing tomato yield and quality during CC and tomato growing seasons was assessed. The five treatments included no cover crop control (no-CC), oat, oilseed radish, winter cereal rye, and mixture (radish + rye). Cover crop biomass was sampled in fall (2014 and 2015) and spring (2015 and 2016). Cover crops did not decrease fall soil mineral N content but accumulated an avg. of 93.5 kg N ha
−1
in above-ground tissues. In both fall seasons, greater (avg. 38%) above-ground N content from radish than the other tested CC suggests the enhanced ability of radish to scavenge N and mitigate N losses. Except radish C:N (32.3) in spring 2015, spring above-ground C:N (< 30) was favourable for mineralization. Despite greater C:N in spring 2015, soil mineral N content was greatest from radish (avg. 255 kg N ha
−1
) at June in both years. Although CC increased tomato marketable yield up to 22%, tomato above-ground N content did not increase with CC. In contrast to crop yield, tomato fruit quality was not impacted by CC treatments. Our results of greater or equal tomato yield with CC than no-CC suggests that integrating CC in cropping systems is an effective approach to maintain and potentially enhance agroecosystem resiliency in the long-term.
Journal Article
Oil radish, winter rye and crimson clover: root and shoot performance in cover crop mixtures
Purpose
The current knowledge of belowground interactions in intercropping systems is limited due to methodological constraints. The current study aimed to investigate cereal-brassica and cereal-legume-brassica cover crop mixtures regarding mixture effects on root and shoot biomass as well as root traits, vertical root niche differentiation, and complementarity.
Methods
Sole crops and two- and three-species-mixtures of winter rye (
Secale cereale
L.), crimson clover (
Trifolium incarnatum
L.), and oil radish (
Raphanus sativus
L. var.
oleiformis
Pers.) were grown in Germany in a two-year organic field experiment. Root traits were analysed using the monolith method. For discrimination of species root mass Fourier transform infrared (FTIR) spectroscopy was used.
Results
Oil radish dominated mixtures above- and belowground. Oil radish and its mixtures had highest root length density (RLD) and root mass density (RMD) in subsoil. Rye had highest root biomass and RLD in topsoil. Clover was uncompetitive and had low RLD and RMD. Large but non-significant mixture effects occurred in the shoot, especially for shoot nutrient uptake. Mixture effects were positive for RLD and RMD in subsoil and positive for specific root length (SRL) throughout the whole profile. There was no clear evidence for vertical root niche differentiation and root mass complementarity.
Conclusion
Oil radish as a mixing partner increased rooting in subsoil. When comparing mixtures and sole crops, morphological changes, i.e. higher SRL in mixtures, were found. Contrary to expectations, changes in root allocation patterns, such as vertical niche differentiation or complementarity of root mass, were not observed.
Journal Article
Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)
The consumers interest in organic food and farmers’ search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule Polish: Krzyca), and to compare these parameters with open-pollinated and hybrid cultivars of common rye. The following determinations were made: the morphological and mechanical properties of grain, milling energy and the protein, starch, ash and free phenolic content of the analyzed flours, their amylograph characteristics and antioxidant potential. It was found that primitive rye has shorter kernels, lower thousand-kernel weight and a higher contribution of redness in color compared with common rye. In primitive rye grain rupture force was determined at 68.9 N and rupture energy at 35.6 mJ. Flours made from primitive rye grain have a higher content of ash and free phenolic compounds, lower starch content and similar antioxidant potential relative to common rye flours. The results of the amylograph test revealed that primitive rye flours were characterized by high baking quality. The primitive rye flours can be alternative ingredients for bread making and provide health advantage such as higher content of phenolic compounds. However, further research is needed to analyze variations in the properties of primitive rye grain and flour resulting from changes in environmental and climatic conditions.
Journal Article