Vegetable Basil (Eugenol Type) in Condition of the Central Region of Russia

Temirbekova, S. K.; Malakhova, E; Kulikov, I. M.; Имамкулова, З. А.; Афанасьева, Ю. В.

doi:10.18619/2072-9146-2014-3-54-55

Cited by 1 publication

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“…Sugar release and osmotic moisture increase the pressure inside the kernel, squeezing out the products of hydrolysis through the blossom part of the crease as well as through the microfractures of the endosperm and the pores of the pappus, in which the products are concentrated to ooze as “honeydew” ( Figure 6 ). A similar phenomenon was observed not only in wheat, but also in rye, triticale, oat, barley, pulses (peas) and the seed bearers of crucifers [ 32 , 33 ].…”

Section: Resultssupporting

confidence: 56%

“…Therefore, it becomes apparent that the pathogenic infection of the grains occurs before and not after their harvesting, as has been pointed out by several researchers [ 33 ]. The infection rate in a batch of grain depends on favorable humidity and weather temperature as well as on the presence of open or hidden grain traumatization that has occurred due to the EMSD enzyme stage, i.e., when a grain’s hydrolytic enzymes produce feed substrate for fungi, which, in turn, enhance its destruction resulting in grain spoiling and self-warming.…”

Section: Resultsmentioning

confidence: 99%

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The Biological Traumatization of Crops Due to the Enzyme Stage of Enzyme-Mycotic Seed Depletion

et al. 2022

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In the light of Vavilov’s Law, grain traumatization in the standing crop of wheat and other crops due to the enzyme stage of enzyme-mycotic seed depletion (EMSD) was confirmed, the parameters of open and hidden harmfulness were detected, and a scale of plant resistance to such traumatization was developed. The current study demonstrates that pathogen contamination in grains occurs before harvesting and its degree is determined by favorable humidity and temperature conditions and by the open and hidden grain traumatization due to the enzyme stage of EMSD, i.e., the grain’s hydrolytic enzymes providing a growth substrate for a fungal spread that is later substituted by pathogen enzymes leading to grain spoiling and self-warming. The most common technique to preserve grain quality is to support a moisture level that prevents further spreading of the fungi. The grains that are contaminated with very low temperature and humidity levels facilitate the germinability and high quality of the grain. The new ways to withstand EMSD should, first of all, include a selection of activities. Using biological, biochemical and physical (X-ray) methods, genetic sources of resistance towards EMSD were found in the VIR world collection that is recommended for further selection. These sources have become a basis for the varieties, such as Moskovskaya 39, Ilot (winter wheat), Gremme and Gremme 2U (hulless spelt), Alcoran (winter spelt) and Kanysh (spring wheat).

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Section: Resultssupporting

confidence: 56%

Section: Resultsmentioning

confidence: 99%