Advacnes on biological and farming technology for the prevention and treatment of cadmium in rice

Authors

SHEN Junjun, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; College of Life Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LIN Qinlu, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LUO Feijun, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Abstract

In this paper, on account of the current situation that some rice have high cadmium content or even exceeds the national standard, the severity and regional distribution currently at home and abroad are analyzed. The necessity of controlling cadmium pollution of rice was revealed, and the methods of biotechnology and farming at home and abroad were systematically integrated,such as screening low cadmium enriched rice varieties using biological technology, hybrid technology and genetic engineering technology that includes transgene technology, gene knockout and gene silencing to improve rice traits. The microbial adsorption method and fermentation technology to reduce the cadmium content in rice, and employing farming technology that adding different fertilizer to reduce soil cadmium content were also disscussed. All theses methods provide effective ways to control rice cadmium pollution.

Publication Date

12-28-2018

First Page

172

Last Page

175,210

DOI

10.13652/j.issn.1003-5788.2018.12.034

Recommended Citation

Junjun, SHEN; Qinlu, LIN; and Feijun, LUO (2018) "Advacnes on biological and farming technology for the prevention and treatment of cadmium in rice," Food and Machinery: Vol. 34: Iss. 12, Article 34.
DOI: 10.13652/j.issn.1003-5788.2018.12.034
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/34

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