Faruq Golam

Growth and nutrient uptake of maize plants as affected by elemental sulfur and nitrogen fertilizer in sandy calcareous soil

This study was carried out to investigate the effect of elemental sulfur (S 0 ) combined with or without N fertilizer on the growth and nutrient uptake such as nitrogen (N), phosphorus (P), sulfur (S), iron (Fe), zinc (Zn) and manganese (Mn) by maize plants grown in sandy calcareous soils. Elemental S at rates of 0, 1, 5 and 10 t ha -1 were tested combined with or without N fertilizer at rates of 0 and 0.34 t ha -1 in pots using normal irrigation water (pH >7.5) under Al Zaid and Al Semaih soils in evaporative cooled greenhouse conditions. Electrical conductivity (EC) increased (2.50 to 2.95 dSm -1 ) significantly and decreased (5.07 to 6.06 dSm -1 ) with application of S 0 at rates of 5 and 10 t ha -1 combined with N fertilizer in both Al Zaid and Al Semaih soils, respectively. Soil acidity improved by decreasing soil pH (1.41 to1.52 unit) with application of S 0 at the rate of 10 t ha -1 combined with N fertilizer. Addition of S 0 at the rate of 5 t ha -1 combined with N fertilizer recorded superior total dry matter (TDM) and maximum uptake of all nutrients in both soils. Total dry matter accumulation and nutrient uptake had positive correlation, while soil pH showed negative correlation with TDM and uptake of all nutrients. Based on experimental findings, S 0 at the rate of 5 t ha -1 combined with N fertilizer is suitable for growth of maize in both soils. Collectively, the results indicate that Al Zaid soil is more favorable due to higher nutrient uptake and growth of maize than Al Semaih soil. Key words : Elemental sulfur, nutrient uptake, maize, sandy calcareous soil.

Fruit development, pigmentation and biochemical properties of wax apple as affected by localized Application of GA3 under field conditions

ABSTRACT This study investigated the effects of gibberellin (GA 3 ) on the fruit development, pigmentation and biochemical properties of wax apple. The wax apple trees were rubbing treated with 0, 20, 50 and 100 mgGA 3 /l under field conditions. The localized application (rubbing) of 50 mg GA 3 /l significantly increased the fruit set, fruit length and diameter, color development, weight and yield compared to the control. In addition, GA 3 treatments significantly reduced the fruit drop. With regard to the fruit quality, 50 mg/l GA 3 treatment increased the juice content, K + , TSS, total sugar and sugar acid ratio of wax apple fruits. In addition, higher vitamin C, phenol, flavonoid, anthocyanin, carotene content, PAL and antioxidant activities were recorded in the treated fruits. There was a positive correlation between the peel colour and TSS content and between the PAL activity and anthocyanin formation in the GA 3 -treated fruit. It was concluded that rubbing with 50 mg/L GA

Kernel elongation in rice.

Kernel elongation after cooking is an important character of fine rice and most rice consumers prefer length-wise elongation. Although improvement of aromatic rice began early in the 1970s, until now the mechanisms and genetics of kernel elongation has remained unrevealed. Kernel elongation is considered as a physical phenomenon and is influenced by several physicochemical and genetic factors, including genotypes, aging temperature, aging time, water uptake, amylose content and gelatinization temperature. Recently the complete genetic map of fine rice has been created and the gene responsible for kernel length identified; moreover, this gene is tightly linked with the cooked kernel elongation trait. Several molecular markers linked with cooked kernel elongation have been developed. These tools will be helpful for the improvement of this important trait. For the proper study of cooked kernel elongation of rice, this review paper will provide the basis and directional materials for further studies.