Rice husk residue can prevent uptake of harmful elements in rice
The food preparation preferences of Chinese cooks — such as the technological choice to boil or steam grains, instead of grinding or processing them into flour — had continental-scale consequences for the adoption of new crops in prehistoric China, according to research from Washington University in St. Louis. A new study in PLOS ONE led by Xinyi Liu, associate professor of archaeology in Arts & Sciences, focuses on the ancient history of staple cereals across China, a country well known for its diverse food products and early adoption of many domesticated plants.
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.
Genetic tests help search and manage USDA’s rice genetic repository
New research shows enormous potential for developing improved short-duration rice varieties
Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have made transgenic rice that contains several anti-hypertensive peptides. When given to hypertensive rats, the rice lowered their blood pressure.
A major global cooling event that occurred 4,200 years ago may have led to the evolution of new rice varieties and the spread of rice into both northern and southern Asia, an international team of researchers has found.
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.
Using an innovative genome sequencing technology, researchers assembled the complete genetic blueprint of two basmati rice varieties, including one that is drought-tolerant and resistant to bacterial disease. The findings, published in Genome Biology, also show that basmati rice is a hybrid of two other rice groups.
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.