Unraveling the effect of structurally different classes of insecticide on germination and early plant growth of soybean [Glycine max (L.) Merr.]

Dhungana, Sanjeev Kumar; Kim, Il‐Doo; Kwak, Hwa-Sook; Shin, Dong‐Hyun

doi:10.1016/j.pestbp.2015.12.002

Cited by 20 publications

(15 citation statements)

References 25 publications

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“…The total polyphenol content (TPC) of samples was measured according to the Folin–Ciocalteau method [ 65 ] as described by Dhungana et al [ 66 ]. The sample extracts (50 μL) and 2% ( w / v ) aqueous Na 2 CO 3 (1000 μL) were mixed in microtubes and kept at room temperature for 3 min.…”

Section: Methodsmentioning

confidence: 99%

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Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

et al. 2020

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Soybean sprouts are one of the most inexpensive and nutritious food items that can be easily grown year-round. Several studies have been conducted to increase their yield and nutritional values. This study was carried out to examine the effects of Pu-erh tea extracts on the production and nutrients content of soybean sprouts. Soybean seeds were soaked in 1%, 2%, or 3% (w/v) tea extracts, or tap water, before keeping for sprout cultivation; the sprout samples were named PE-1, PE-2, PE-3, and the control, respectively. The sprout yields were increased by up to 17% in PE-2 and PE-3 than in the control. The vitamin C, total free amino acid, total mineral, total isoflavone, total polyphenol, and flavonoid contents as well as the antioxidant potentials of the tea extract-treated sprouts were higher than those of the control. The results indicated that pre-soaking soybean seeds in 2% Pu-erh tea extracts could offer an easy, inexpensive, and efficient way to improve the yield and nutritional value of soybean sprouts.

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Section: Methodsmentioning

confidence: 99%

“…The flavonoid content was determined following the methods described earlier [ 66 , 67 ]. The sample extracts (100 μL), absolute methanol (500 μL), 10% AlCl 3 (50 μL), 1 M HCl (50 μL), and distilled water (300 μL) were mixed in microtubes and incubated as in the TPC determination method.…”

Section: Methodsmentioning

confidence: 99%

Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

et al. 2020

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“…Under certain conditions, some fungicides exhibit a phytotoxic effect when applied to legumes. Treatment with different classes of pesticides has been shown to cause growth inhibition, chlorosis, and losses in seed viability in various legume species [27,28,31,[33][34][35][36][37][38]. High concentrations of TMTD (>100 ppm) have a deleterious effect on nitrogen fixation by plants.…”

Section: Discussionmentioning

confidence: 99%

The Fungicide Tetramethylthiuram Disulfide Negatively Affects Plant Cell Walls, Infection Thread Walls, and Symbiosomes in Pea (Pisum sativum L.) Symbiotic Nodules

Gorshkov

Tsyganova

Vorobiev

et al. 2020

Plants

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In Russia, tetramethylthiuram disulfide (TMTD) is a fungicide widely used in the cultivation of legumes, including the pea (Pisum sativum). Application of TMTD can negatively affect nodulation; nevertheless, its effect on the histological and ultrastructural organization of nodules has not previously been investigated. In this study, the effect of TMTD at three concentrations (0.4, 4, and 8 g/kg) on nodule development in three pea genotypes (laboratory lines Sprint-2 and SGE, and cultivar ‘Finale’) was examined. In SGE, TMTD at 0.4 g/kg reduced the nodule number and shoot and root fresh weights. Treatment with TMTD at 8 g/kg changed the nodule color from pink to green, indicative of nodule senescence. Light and transmission electron microscopy analyses revealed negative effects of TMTD on nodule structure in each genotype. ‘Finale’ was the most sensitive cultivar to TMTD and Sprint-2 was the most tolerant. The negative effects of TMTD on nodules included the appearance of a senescence zone, starch accumulation, swelling of cell walls accompanied by a loss of electron density, thickening of the infection thread walls, symbiosome fusion, and bacteroid degradation. These results demonstrate how TMTD adversely affects nodules in the pea and will be useful for developing strategies to optimize fungicide use on legume crops.

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“…The radical scavenging potential of seasoning samples was measured through DPPH following the methods described ealier (Blois 1958;Dhungana et al 2016).…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

Color and Antioxidant Potential of Seasoning with Butternut Squash (Cucurbita moschata) Powder

Ahn¹,

Kim²

2021

ijSciences

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Seasonings, also known as spices and herbs, are appreciated for their culinary properties and potential health benefits. They are a rich source of beneficial bioactive phytochemicals. The objective of this study was to assess the effect of addition of different proportions of butternut squash seed (BS) powder on the quality characteristics and antioxidant potential of seasoning. The BS powder enhanced the color values and antioxidant potentials of the seasoning. The antioxidant activity, as 1,1-diphenyl-2-picrylhydrazyl (DPPH), of seasonings increased by up to 30.92% in the sample containing 5% BS powder. The total phenolics content was also increased by 91.40% with the addition of 5% BS powder. Seasonings prepared by adding BS powder could be used as good sources of natural antioxidants. This study suggests that the addition of BS powder could enhance the color value as well as antioxidant potential of seasonings.

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Unraveling the effect of structurally different classes of insecticide on germination and early plant growth of soybean [Glycine max (L.) Merr.]

Cited by 20 publications

References 25 publications

Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

The Fungicide Tetramethylthiuram Disulfide Negatively Affects Plant Cell Walls, Infection Thread Walls, and Symbiosomes in Pea (Pisum sativum L.) Symbiotic Nodules

Color and Antioxidant Potential of Seasoning with Butternut Squash (Cucurbita moschata) Powder

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