Phosphorus is the second most significant macro nutrient in rice productivity. Phosphorus fixation in Egyptian soil makes it unavailable for rice to absorb. The goal of this study was to examine the effects of microbial and chemical sources of phosphorus fertilizers on the Egyptian Sakha 106 rice cultivar by applying different sources of phosphorus to increase the bioavailability of soil phosphorus for plants and to allow it to be fixed biologically to change it from an insoluble form to a soluble and available form for rice to absorb. So, in the 2019 and 2020 seasons, a field experiment was conducted at the experimental farm of Sakha Agricultural Research Station, Sakha, Kafr El-Sheikh, Egypt. The experiment was carried out using a Randomized Complete Block Design with four replications to determine the best phosphorus source for rice and soil among various treatments, which included 100% single super phosphate (SSP) basal application (P1), 75% single super phosphate (SSP) basal application (P2), P2 + phosphate-solubilizing bacteria (PSBs) top-dressing, P2 + arbuscular mycorrhizal fungi (AMFs) top-dressing P2 + phosphorus nanoparticles (PNPs) foliar spraying, P2 + phosphoric acid (PA) foliar spraying, P2 + (PSBs + AMFs) foliar spraying, P2 + (PSBs + PNPs) foliar spraying, P2 + (PSBs + PA) foliar spraying, P2 + (PNPs + PA) foliar spraying, P2 + (PSBs + PNPs + PA) foliar spraying and zero-phosphorus fertilizer. The results showed that the highest values were mostly obtained using the combination of 75% SSP basal application with the foliar spraying of PSBs, PNPs and PA, with substantial beneficial impacts on the leaf area index (3.706 and 3.527), dry matter accumulation (464.3 and 462.8 g m²), plant height (96.33 and 95.00 cm), phosphorus uptake in grain (24.3 and 24.49 Kg ha⁻¹), phosphorus uptake in straw (17.7 and 17.0 Kg ha⁻¹) and available phosphorus in the soil at harvest (21.75 and 21.70 ppm) in the 2019 and 2020 seasons, respectively; moreover, 75% SSP basal application with the foliar spraying of PSBs, PNPs and PA or 100% SSP basal application alone improved the number of panicles (506.3 or 521.1 and 521.9 or 547.1 m⁻²), filled grain weight (3.549 or 3.534 and 3.627 or 3.767 g panicle⁻¹), the percentage of filled grain (96.19 or 96.47 and 95.43 or 96.24%), grain yield (9.353 or 9.221 and 9.311 or 9.148 t ha⁻¹) and straw yield (11.51 or 11.46 and 11.82 or 11.69 t ha⁻¹) in the 2019 and 2020 seasons, respectively. Chemical P fertilizers combined with the foliar spraying of PSBs, PNPs and PA obtained the highest crop productivity and improved most of the examined characteristics without any significant changes with respect to chemical P application alone in some other characteristics, followed by 75% SSP + top-dressing with PSBs + AMFs. The treatment that included the combination of 75% SSP basal application and the foliar spraying of PSBs +PNPs +PA is recommended, as it might be utilized to boost rice yield by solubilizing P in soil and increasing the absorption efficiency. In addition, it reduces chemical P fertilizers by 25%, which would guarantee a cleaner environment and soil conservation.

Zinc finger-homeodomain proteins are amongst the most prominent transcription factors (TFs) involved in biological processes, such as growth, development, and morphogenesis, and assist plants in alleviating the adverse effects of abiotic and biotic stresses. In the present study, genome-wide identification and expression analyses of the maize ZHD gene family were conducted. A total of 21 ZHD genes with different physicochemical properties were found distributed on nine chromosomes in maize. Through sequence alignment and phylogenetic analysis, we divided ZHD proteins into eight groups that have variations in gene structure, motif distribution, and a conserved ZF domain. Synteny analysis indicated duplication in four pairs of genes and the presence of orthologues of maize in monocots. Ka/Ks ratios suggested that strong pure selection occurred during evolution. Expression profiling revealed that the genes are evenly expressed in different tissues. Most of the genes were found to make a contribution to abiotic stress response, plant growth, and development. Overall, the evolutionary research on exons and introns, motif distributions, and cis-acting regions suggests that these genes play distinct roles in biological processes which may provide a basis for further study of these genes’ functions in other crops.

The gluten strength and the composition of high- and low-molecular-weight glutenin subunits (HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium dodecyl sulfate (SDS) sedimentation testing and SDS polyacrylamide gel electrophoresis (SDS-PAGE). This study examined the allelic variability and the composition of HMWGSs and LMWGSs in T. durum wheat genotypes. SDS-PAGE was proven to be a successful method for identifying HMWGS and LMWGS alleles and their importance in determining the dough quality. The evaluated durum wheat genotypes with HMWGS alleles 7+8, 7+9, 13+16, and 17+18 were highly correlated with improved dough strength. The genotypes containing the LMW-2 allele displayed stronger gluten than those with the LMW-1 allele. The comparative in silico analysis indicated that Glu-A1, Glu-B1, and Glu-B3 possessed a typical primary structure. The study also revealed that the lower content of glutamine, proline, glycine, and tyrosineand the higher content of serine and valine in the Glu-A1 and Glu-B1 glutenin subunits, and the higher cysteine residues in Glu-B1 and lower arginine, isoleucine, and leucine in the Glu-B3 glutenin, are associated with the suitability of durum wheat for pasta making and the suitability of bread wheat with good bread-making quality. The phylogeny analysis reported that both Glu-B1 and Glu-B3 had a closer evolutionary relationship in bread and durum wheat, while the Glu-A1 was highly distinct. The results of the current research may help breeders to manage the quality of durum wheat genotypes by exploiting the allelic variation in glutenin. Computational analysis showed the presence of higher proportions of glutamine, glycine, proline, serine, and tyrosine than the other residues in both HMWGSs and LMWGSs. Thus, durum wheat genotype selection according to the presence of a few protein components effectively distinguishes the strongest from the weakest types of gluten.