ABSTRACT Incorporation of Thinopyrum intermedium-derived resistance genes into improved wheat germ plasm generated a wheat substitution line (P29) which is completely resistant to Cereal yellow dwarf virus (CYDV). The undetectable CYDV titer in P29 led many to conclude that resistance prevented viral replication. To determine whether CYDV replication or movement is inhibited, we examined inoculated leaves for replication and uninoculated leaves for systemic spread. CYDV subgenomic RNA, produced only during replication, was found within the inoculated area of P29 and T. intermedium leaves, demonstrating that viral replication occurred. Absence of CYDV from uninoculated, newly emerging leaves of inoculated P29 and T. intermedium plants indicated resistance via inhibition of viral systemic infection. Resistance was not effective if P29 was inoculated with 50 to 100 viruliferous aphids per plant at the first-leaf stage or younger, resulting in a systemic spread of CYDV. As these infected P29 seedlings continued to grow, the resistance phenotype was recovered. Our data suggested that T. intermedium-derived resistance to CYDV was primarily dosage dependent and could be developmentally regulated if the amount of inoculum was large enough.
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http://dx.doi.org/10.1094/PHYTO.2004.94.10.1102 | DOI Listing |
Planta
January 2025
College of Agronomy, Qingdao Agricultural University, Qingdao, 266109, China.
This article offers a comprehensive overview of the starch, protein, oil, and carotenoids content in maize kernels, while also outlining future directions for research in this area. Maize is one of the most important cereal crops globally. Maize kernels serve as a vital source of feed and food, and their nutritional quality directly impacts the dietary intake of both animals and humans.
View Article and Find Full Text PDFPlant Genome
March 2025
Department of Agronomy, Kansas State University, Manhattan, Kansas, USA.
Barley yellow dwarf (BYD) is one of the most serious viral diseases in cereal crops worldwide. Identification of quantitative trait loci (QTLs) underlining wheat resistance to barley yellow dwarf virus (BYDV) is essential for breeding BYDV-tolerant wheat cultivars. In this study, a recombinant inbred line (RIL) population was developed from the cross between Jagger (PI 593688) and a Jagger mutant (JagMut1095).
View Article and Find Full Text PDFImproper storage methods cause food resources to be wasted, and the development of multifunctional intelligent packaging can realize freshness monitoring and extend the shelf life. In this study, an intelligent alizarin/thymol-loaded polycaprolactone/gelatin/zein nanofibrous film was prepared and achieved the dual functions of pH-responsive and antibacterial properties. The film was fabricated using electrospun technology and characterized by SEM, FT-IR, WCA, TGA, DSC, and mechanical property tests, which had good antioxidant properties (81.
View Article and Find Full Text PDFFoods
December 2024
Maize Research Institute "Zemun Polje", Slobodana Bajića 1, 11185 Zemun Polje, Serbia.
Sustainable nutrition and food production involve dietary habits and farming systems which are eco-friendly, created to provide highly nutritious staple crops which could serve as a functional food at the same time. This research sought to provide a comprehensive analysis of whole-grain cereals, and some ancient grains toward important macro- (protein), micro-nutrients (mineral elements), and bioactive compounds, such as dietary fiber (arabinoxylan and β-glucan) and antioxidants (phytic acid, total glutathione, yellow pigment, and phenolic compounds) to provide functionality in a sustainable diet. Genotypes, such as durum wheat, triticale, spelt, emmer wheat, and barley, could be considered important and sustainable sources of protein (ranging 11.
View Article and Find Full Text PDFFoods
December 2024
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland.
The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and extensograph analyses. Results indicated that the addition of cereal coffee decreased flour water absorption, extended dough stability, and increased dough softening.
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