Registration of ‘BIOINTA 2004’ Wheat

'BIOINTA 2004' (Reg. No. CV-1030, PI 655312) is a hard red winter wheat (Triticum aestivum L.) developed and released by the Marcos Juárez Experimental Station from the National Wheat Breeding Program of the National Institute of Agricultural Technology, Argentina. BIOINTA 2004, previously designated R4001, was selected for its excellent grain yield potential, resistance to leaf rust (caused by Puccinia triticina Eriks.) conferred mainly by the Lr47 gene selected by marker assisted selection (MAS), and its good bread-making quality. © Crop Science Society of America

Simultaneous electrical and plasmonic monitoring of potential induced ion adsorption on metal nanowire arrays

Simultaneous LSPR and electronic sensing of potential induced ion adsorption onto gold nanowire arrays is presented. The formation of a Stern layer upon applying an electrochemical potential generated a complex optical response. Simulation of a lossy atomic layer on the nanowire array using the Multiple Multipole Program (MMP) corresponded very well to the experimentally observed peak position, intensity, and radius of curvature changes. Additionally, a significant voltage-dependent change in the resistance of the gold nanowire array was observed during the controlled formation of the electrical double layer. The results demonstrated that an applied electrochemical potential induces measurable changes in the optical and electrical properties of the gold nanowire surface. This is the first demonstration of combined plasmonic and nanowire resistance-based sensing of a surface process in the literature

Characterization of wheat cultivars for pre-harvest sprouting Caracterización de cultivares de trigo por brotado en precosecha

Sprouting or germination in wheat takes place as a result of the rupture of the dormancy in grain, expressed in physiological terms as the increase of &#945;-amylases and proteases activity, which has been associated with low values of falling number. Grain sprouting has been related with high moisture and temperature at harvest and it is a serious problem in the north of Argentina. The objectives of this study were to characterize introduced and local wheat cultivars for sprouting response through falling number and, tentatively, to identify adapted materials with good behavior for this trait. A set of thirty introduced and local late and early heading wheat varieties was tested through falling number in two experiments conducted at Marcos Juárez, Argentina in 2005 and 2006. Significant differences in falling number between tested cultivars were detected with a strong interaction with environment. Late heading cultivars introductions showed significantly higher falling number values than local cultivars, and early heading cultivars introductions and local cultivars showed similar values. In the early heading cultivars group, the highest falling number value was observed in Klein Proteo, a local cultivar.<br>En trigo el término brotado se refiere a la ruptura de la dormición en el grano, lo que expresado en términos fisiológicos es el incremento de las actividades proteásica y &#945;-amilásica, que se asocia con valores bajos del test falling number. El brotado de grano se ha relacionado con elevada temperatura y humedad a cosecha. En este estudio se propuso caracterizar la respuesta a brotado de cultivares de trigo, locales e introducidos, a través de falling number y tentativamente, identificar materiales adaptados con buen comportamiento a brotado de grano en precosecha. Treinta variedades de trigo locales e introducidas con espigazón precoz y tardía fueron evaluadas a través del falling number en dos experimentos conducidos en Marcos Juárez, Argentina, durante 2005 y 2006. Se detectaron diferencias significativas en falling number entre los cultivares evaluados con una fuerte interacción con el ambiente. Los cultivares introducidos con espigazón tardía mostraron valores de falling number significativamente mayores que los cultivares locales, y en el grupo de espigazón precoz no se observaron diferencias significativas en falling number de cultivares introducidos y locales. Dentro del grupo de espigazón precoz el valor más alto de falling number fue observado en el cultivar local Klein Proteo

Characterization of wheat cultivars for pre-harvest sprouting

En trigo el término brotado se refiere a la ruptura de la dormición en el grano, lo que expresado en términos fisiológicos es el incremento de las actividades proteásica y ?-amilásica, que se asocia con valores bajos del test falling number. El brotado de grano se ha relacionado con elevada temperatura y humedad a cosecha. En este estudio se propuso caracterizar la respuesta a brotado de cultivares de trigo, locales e introducidos, a través de falling number y tentativamente,identificar materiales adaptados con buen comportamiento a brotado de grano en pre-cosecha. Treinta variedades de trigo locales e introducidascon espigazón precoz y tardía fueron evaluadas a través del fallingnumber en dos experimentos conducidos en Marcos Juárez, Argentina,durante 2005 y 2006. Se detectaron diferencias significativas en falling number entre los cultivares evaluados con una fuerte interacción con el ambiente. Los cultivares introducidos con espigazón tardía mostraron valores de falling number significativamente mayores que los cultivares locales, y en el grupo de espigazón precoz no se observaron diferencias significativas en falling number de cultivares introducidos y locales. Dentro del grupo de espigazón precoz el valor más alto de falling number fue observado en el cultivar local Klein Proteo

Registration of 'BIOINTA 2004' wheat

'BIOINTA 2004' (Reg. No. CV-1030, PI 655312) is a hard red winter wheat (Triticum aestivum L.) developed and released by the Marcos Juárez Experimental Station from the National Wheat Breeding Program of the National Institute of Agricultural Technology, Argentina. BIOINTA 2004, previously designated R4001, was selected for its excellent grain yield potential, resistance to leaf rust (caused by Puccinia triticina Eriks.) conferred mainly by the Lr47 gene selected by marker assisted selection (MAS), and its good bread-making quality. © Crop Science Society of America