Effects of Soil pH, and Nitrogen Fertilizer on the Anthocyanin Contents in Black Rice Seed
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Published:
Jun 22, 2020
Keywords:
anthocyanin accumulation upland rice germplasm seed size
Main Article Content
Abstract
Anthocyanin is a flavonoid compound which is red and purple in color, found in fruits, vegetables, and black rice seed. Anthocyanin accumulation is influenced by several environment factors through the growth stages. Therefore, to increase anthocyanin in rice, it is necessary to identify the affecting factors. This study was aimed to examine effects of soil pH, and soil nitrogen on anthocyanin content in four rice varieties at Sakon Nakhon and Khon Kaen provinces. The results found that soil pH affected the anthocyanin content in each rice cultivars at Sakon Nakhon. The effects of soil pH and nitrogen fertilization mainly influenced shoot dry weight, leaf area, number of tillers and number of panicles at both provinecs. Anthocyanin accumulation was also dependent on genotype and location. Genotype also played an important role in anthocyanin content, in which the ULR238 variety contained the highest anthocyanin. The appropriate level of soil pH and nitrogen will be beneficial for cultural practice to maximize rice quality.
Article Details
How to Cite
Burakorn, W. ., Chankaew, S. ., Sanitchon, J. ., Kaewpradit Polpinit, W. ., & Monkham, T. . (2020). Effects of Soil pH, and Nitrogen Fertilizer on the Anthocyanin Contents in Black Rice Seed. Khon Kaen Agriculture Journal, 48(3), 483–500. retrieved from https://li01.tci-thaijo.org/index.php/agkasetkaj/article/view/251252
Section
บทความวิจัย (research article)
References
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Somsana, P., P. Wattana, B. Suriharn, and J. Sanitchon. 2013. Stability and genotype by environment interactions for grain anthocyanin content of Thai black glutinous upland rice (Oryza sativa). SABRAO J. Breed. Genet. 45: 523-532.
Soubeyrand, E., C. Basteau, G. Hilbert, C. van Leeuwen, S. Delrot, and E. Gomès. 2014. Nitrogen supply affects anthocyanin biosynthetic and regulatory genes in grapevine cv, Cabernet–Sauvignon berries. Phytochem. 103: 38-49.
Tanaka, Y., N. Sasaki, and A. Ohmiya. 2008. Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. Plant J. 3: 207-219.
Terahara, N., N. Saigusa, R. Ohba, and S. Ued., 1994. Composition of anthocyanin pigments in aromatic red rice and its wine. Japan Soc. Food Sci. Technol. 41: 519–522.
Chunthaburee, S., S. Sakuanrungsirikul, T. Wongwarat, J. Sanitchon, W. Pattanagul, and P. Theerakulpisut, 2016. Changes in anthocyanin content and expression of anthocyanin synthesis genes in seedlings of black glutinous rice in response to salt stress. Asian J. Plant Sci. 15: 56-65.
Deepa, G., V. Singh, and K.A. Naidu, 2008. Nutrient composition and physicochemical properties of Indian medicinal rice: Najavara. Food Chem. 106: 165–171.
Diaz, C., V. Saliba-Colombani, O. Loudet, P. Belluomo, L. Moreau, F. Daniel-Vedele, J. Morot-Gaudry, and C. Masclaux-Daubresse. 2006. Leaf yellowing and anthocyanin accumulation are two genetically independent strategies in response to nitrogen limitation in Arabidopsis thaliana. Plant Cell Physiol. 47: 74–83.
Dilip, G. and K. Tetsuya. 2007. Anthocyanins and anthocyanin-rich extracts: Role in diabetes and eye function. Asia. Pac. J. Clin. Nutr. 16: 200-208.
Fageria, N.K., E.M. Castro, and V.C. Baligar. 2004. Response of upland rice genotypes to soil acidity. In The Red Soils of China, Wilson, M.J., He, Z., Yang, X., Eds.; Springer: Dordrecht, pp. 219-237.
Garcia, D.M., P.Z. Bassinello, D.R.P. Ascheri, J.L.R. Ascheri, J.B. Trovo, and R.M.A. Cobucci. 2010. Cooking quality of upland and lowland rice characterized by different methods. Ciencia. Tecnol. Alime. 31: 341-348.
Gomez, K.A., and A.A. Gomez. 1984. Statistical procedures for agricultural research, 3rd ed.; John Wiley and Sons: New York: USA, pp. 7-170.
Goufo, P., and H. Trindade. 2014. Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. Food Sci. Nutri. 2: 75–104.
Harukaze, A., M. Murata, and S. Homma. 1999. Analysis of free and bound phenolics in rice. Food Sci Technol Res. 5: 74–79.
Hiratsuka, S., H. Onodera, Y. Kawai, T. Kubo H. Itoh, and R. Wada. 2001. ABA and sugar effects on anthocyanin formation in grape berry cultured in vitro. Sci. Hortic. 90: 121– 130.
Iqbal, S., M.I. Bhanger, and F. Anwar. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 93: 265–272.
Jugsujinda, A., and J. W.H. Patrick. 1976. Growth and nutrient uptake by rice in a flooded soil under controlled aerobic-anaerobic and pH conditions. Agron. J. 69: 705-710.
Kang, M.S. 1998. Using genotype-by-environment interactions for crop cultivar development. Adv. Agron.62: 201-210.
Khush, G.S., and R.S Virk. 2000. Rice breeding: achievements and future strategies. J. Crop Improv. 27: 115-144.
Knievel, D.C., E.S.M. Abdel Aal, I. Rabalski, T. Nakamura, and P. Hucl. 2009. Grain color development and the inheritance of high anthocyanin blue aleurone and purple pericarp in spring wheat (Triticum aestivum L.). J. Cereal Sci. 50: 113-120.
Kumi, Y., T.K. Yuki, K. Kiyoshi, and K. Tadao. 2003. Sepal color variation of hydrangea macrophylla and vacuolar pH measured with a proton-selective microelectrode. Plant Cell Physiol. 44: 262-268.
Lanceras, J.C., Z.L. Huang, O. Naivikul, A. Vanavichit, V. Ruanjaichon, and S. Tragoonrun. 2000. Mapping of genes for cooking and eating qualities in Thai Jasmine rice (KDML 105). DNA Res. 7: 93–101.
Markus, K., and H. Geza. 1998. Interaction of nitrogen availity during bllom and light intensity during veraison. II. Effects on anthocyanin and phenolic development during grape ripening. Am. J. Enol Vitic.49: 341-349.
Melini, V., and R. Acquistucci. 2017. Health-promoting compounds in pigmented Thai and wild rice. Foods 6: 2-13.
Muhidin J. K., S. Elkawakib, M. Yunus, M. Kaimuddin, S.G. Ray, and B.L. Rianda. 2013. The development of upland red rice under shade trees. World Appl. Sci. J. 24: 23-30.
Peng, S., F.V. Garcia, R.C. Laza, A.L. Sanico, R.M. Visperas, and K.G. Cassman. 1996. Increased N-use efficiency using a chlorophyll meter on high-yielding irrigated rice. Field Crops Res. 47: 243-252.
Rerkasem, B., S. Jumrus, N. Yimyam, and C. Prom-u-thai. 2015. Variation of grain nutritional quality among Thai purple rice genotypes grown at two different altitudes. Science Asia 41: 377–385.
Rogers, E.J., S.M. Rice, R.J. Nicolosi, D.R. Carpenter, C.A. McClelland, and J.L.J. Romanczyk. 1993. Identification and quantitation of c-oryzanol components and simultaneous assessment of tocols in rice bran oil. J. Am. Oil. Chem. Soc. 70: 301–307.
Ryu, S.N., S.Z. Park, S.S. Kang, and S.J. Han. 2003. Determination of C3G content in black purple rice using HPLC and UV-Vis spectrophotometer. Korean J. Crop Sci. 48: 369-371.
Somsana, P., P. Wattana, B. Suriharn, and J. Sanitchon. 2013. Stability and genotype by environment interactions for grain anthocyanin content of Thai black glutinous upland rice (Oryza sativa). SABRAO J. Breed. Genet. 45: 523-532.
Soubeyrand, E., C. Basteau, G. Hilbert, C. van Leeuwen, S. Delrot, and E. Gomès. 2014. Nitrogen supply affects anthocyanin biosynthetic and regulatory genes in grapevine cv, Cabernet–Sauvignon berries. Phytochem. 103: 38-49.
Tanaka, Y., N. Sasaki, and A. Ohmiya. 2008. Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. Plant J. 3: 207-219.
Terahara, N., N. Saigusa, R. Ohba, and S. Ued., 1994. Composition of anthocyanin pigments in aromatic red rice and its wine. Japan Soc. Food Sci. Technol. 41: 519–522.
