Rapid Development and Characterization of Chromosome Specific Translocation Line of with Improved Dough Strength.

The protein content and its type are principal factors affecting wheat () end product quality. Among the wheat proteins, glutenin proteins, especially, high molecular weight glutenin subunits (HMW-GS) are major determinants of processing quality. Wheat and its primary gene pool have limited variation in terms of HMW-GS alleles.

Introgression of Black Rot Resistance from to Cauliflower ( Group) through Embryo Rescue.

Black rot caused by pv. () is a very important disease of cauliflower ( group) resulting into 10-50% yield losses every year. Since there is a dearth of availability of resistance to black rot disease in (C genome), therefore exploration of A and B genomes was inevitable as they have been reported to be potential reservoirs of gene(s) for resistance to black rot.

Survey of High Throughput RNA-Seq Data Reveals Potential Roles for lncRNAs during Development and Stress Response in Bread Wheat.

Long non-coding RNAs (lncRNAs) are a family of regulatory RNAs that play essential role in the various developmental processes and stress responses. Recent advances in sequencing technology and computational methods enabled identification and characterization of lncRNAs in certain plant species, but they are less known in (bread wheat). Herein, we analyzed 52 RNA seq data (>30 billion reads) and identified 44,698 lncRNAs in genome, which were characterized in comparison to the coding sequences (mRNAs).

Novel Chitinase Gene from Indica Rice Tetep Provides Enhanced Resistance against Sheath Blight Pathogen in Rice.

Sheath blight disease (ShB), caused by the fungus Kühn, is one of the most destructive diseases of rice ( L.), causing substantial yield loss in rice. In the present study, a novel rice chitinase gene, was cloned from QTL region of tolerant rice line Tetep and used for functional validation by genetic transformation of ShB susceptible japonica rice line Taipei 309 (TP309).

Comparative Analysis of Phenolic Compound Characterization and Their Biosynthesis Genes between Two Diverse Bread Wheat () Varieties Differing for Chapatti (Unleavened Flat Bread) Quality.

Phenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognized wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat () varieties differing for chapatti quality have not been studied. In this study, the identification and quantification of PCs using UPLC-QTOF-MS and/or MS/MS and functional genomics techniques such as microarrays and qRT-PCR of their biosynthesis genes have been studied in a good chapatti variety, "C 306" and a poor chapatti variety, "Sonalika.