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UrduWeedy rice is an agricultural pest with a global economic impact. It is an aggressive weed that outcompetes cultivated rice and causes billions of dollars in yield losses worldwide. A study from Washington University in St. Louis offers new insights into genetic changes that give weedy rice its edge over cultivated rice in tropical regions of the world.
Tag: rice agriculture
Weedy rice has become herbicide resistant through rapid evolution
Biologists used whole-genome sequences of 48 contemporary weedy rice plants to show how herbicide resistance evolved by gene flow from crop rice. Almost all other cases of herbicide resistance in agricultural weeds result from selection of tolerant genotypes in the weed species.
Golden Rice Approved for Commercial Propagation in the Philippines
Filipino rice consumers are close to benefiting from a provitamin A-infused rice with the approval of its commercial propagation permit.
Regulators Classify Gene-Edited Rice Varieties with Disease Resistance as Equivalent to Conventional Varieties
The Healthy Crops team, with support from the Bill & Melinda Gates Foundation, have used gene editing tools to develop new varieties of disease-resistant rice that regulators in the United States and Colombia have determined are equivalent to what could be accomplished with conventional breeding.
Rice, know thy enemy: NSF grants $2.6M to study weedy invader
Many farmers struggle with an enemy that looks like a friend. Agricultural weeds that are close relatives of crops present a particular challenge to farmers because their physical similarities to the desirable species make them difficult to detect and eradicate. Along the way, the imitators compete with crops for water, nutrients and space — often depressing crop yields.
Grain traits traced to ‘dark matter’ of rice genome
Domesticated rice has fatter seed grains with higher starch content than its wild rice relatives — the result of many generations of preferential seed sorting and sowing. But even though rice was the first crop to be fully sequenced, scientists have only documented a few of the genetic changes that made rice into a staple food for more than half the world’s population.