Drought-resistant practices in rice fields are essential for ensuring sustainable production, especially in areas where water resources are limited. One of the key strategies is to implement water-saving irrigation techniques. Initially, after transplanting, it's important to provide sufficient moisture by first flooding the field and then gradually reducing the water level, avoiding standing water. Once the plants have established, shallow irrigation should be used to maintain soil moisture without excess. During the booting stage, adequate water supply is critical, as this is a sensitive period for rice. Drought during this time can lead to spike abortion, reduced pollen development, and ultimately empty grains, which significantly affect yield and quality. Therefore, maintaining consistent moisture levels during this phase is crucial. In addition to irrigation, proper field management is equally important. When drought occurs but the fields are not completely dry, regular weeding and tilling should be carried out. This helps promote root development, reduce evaporation, and enhance the plant’s ability to withstand drought. It also prevents weeds from competing with rice for water and nutrients. At the same time, high temperatures and drought can impair the plant’s ability to absorb fertilizers, so timely top-dressing with nitrogen and compound fertilizers is necessary. If the seedlings appear weak or yellow, additional fertilizer should be applied, especially during the grain-filling stage. In areas where drought-proof agents are available, they can be used to reduce water evaporation by up to 70-80%, improving water use efficiency. In less developed regions, straw or grass can be spread between rice rows to minimize evaporation and provide some organic nutrients to the plants. Pest control becomes more critical during drought conditions, as weakened rice plants are more susceptible to infestations. Monitoring and managing pests proactively is essential to prevent further damage. Controlled irrigation techniques involve maintaining a thin layer of water (5–25 mm) after transplanting, allowing the soil to dry slightly between irrigations. The irrigation schedule is based on soil moisture levels, with the upper limit set at 60–70% of saturated moisture. This approach ensures that the roots receive enough water while conserving resources. The "thin, shallow, wet, and dry" irrigation method is another effective strategy. It involves applying thin layers of water during transplanting, shallow irrigation during the green-up phase, and alternating wet and dry periods depending on the growth stage. This technique promotes healthy growth, saves water, and increases productivity. It is simple to implement and highly effective for farmers looking to optimize water use in rice cultivation.

Natural Food Colorants

what is natural food color?

Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components.
Natural food colors can be divided into the following categories according to their source:
1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments.
2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti.
3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments.
4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned.
Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.

Natural Food Colorants,Natural Food Pigments, natural food color

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