Fine mapping of stay-green QTLs on sorghum chromosome SBI-10L ‒ An approach from genome to phenome

Sorghum is the fifth most important C4 cereal crop grown globally in arid and semi-arid climatic conditions. Drought is the major cause for loss of productivity worldwide. Delayed senescence of plants leads to adaptation to drought stress conditions by staying-green and giving high yields. In order to identify and dissect the stay-green genomic regions we have developed a high resolution fine mapping population from introgression line cross RSG04008-6 (stay-green) × J2614-11 (shoot fly resistant). Nearly 1894 F2 genotypes were screened with 8 SSR in order to identify double recombinants for both the parents in the sorghum chromosome-10 long arm (SBI-10L). The selected F2:4 recombinants were GBSed to increase the marker density between flanking markers Xgap001- Xtxp141 for stay-green QTLs on SBI-10L and a high resolution linkage map was developed using GBS SNPs. Out of 182 only 152 recombinants were replicated thrice in field for staygreen screening for two seasons (Summer 2013 and 2014). Fine mapping of the per cent Green Leaf Area (%GLA) traits identified 33 QTLs and 19QTLs were clustered into 7groups where 8 genes were identified. These were AP2/ERF transcription factor family (Sb10g025053), Ankyrin-repeat protein (Sb10g025310), WD40 repeat protein (Sb10g025320), NBSLRR Protein (Sb10g025283), Calcium dependant protein kinase (Sb10g030150), LEA2 protein (Sb10g029570), a putative uncharacterized protein (Sb10g024920) and senescence associated protein (Sb10g030520). With this study SBI-10L staygreen genomic regions were delimited from 15Mb to 8 genes co-localized with GWAS MTAs. Further cloning and expression level studies of the identified candidate genes will improve the development of drought tolerant genotypes

Fine genetic mapping of combined shoot fly resistance (SFR) and stay green (STG) traits on sorghum chromosome SBI-10

Sorghum is fifth most important C4 cereal crop used as food, feed, fodder, fuel and a “fail safe” source in semi-arid tropics of the world..

Studies On The Effect Of Drying Modes On Quality Of Dehydrated Cabbage

An investigation was carried out for justify the suitability of various dehydration techniques for desired quality of finished products. The cabbage (brassica oleracea L. Var. Capitata), one of the commonly consumed green leafy vegetables was assessed fot its commercial processing potential through dehydration technology. The fresh cabbage procured from commercial growing farms near aurangabad city were washed, chopped into strips of uniform size and subjected to hot water blanching containing 2.0 percent common salt. The pretreated cabbage were dehydrated under different during conditions i.e. sun, shade and tray drying to safe moisture level. The dried sample were evaluated for their dehydration process features, nutritional and sensorial characteristics. The data on the dehydration technology revealed that tray dried cabbage found comparatively more wholesome, palatable and reported maximum retention of nutrients like vitamin C (42.9%), calcium (87.2%), iron (83.3%) coupled with superior dehydration and rehydration ratios and processing characteristics. The tray dried cabbage method was found comparatively superior in retention of sensorial quality features (appearance, color and overall acceptability) over sun drying and at par with shade drying. Key words: cabbage; dehydration ;pretreatment ;rehydration ;sensorial qualit

Studies On The Effect Of Drying Modes On Quality Of Dehydrated Cabbage

An investigation was carried out for justify the suitability of various dehydration techniques for desired quality of finished products. The cabbage (brassica oleracea L. Var. Capitata), one of the commonly consumed green leafy vegetables was assessed fot its commercial processing potential through dehydration technology. The fresh cabbage procured from commercial growing farms near aurangabad city were washed, chopped into strips of uniform size and subjected to hot water blanching containing 2.0 percent common salt. The pretreated cabbage were dehydrated under different during conditions i.e. sun, shade and tray drying to safe moisture level. The dried sample were evaluated for their dehydration process features, nutritional and sensorial characteristics. The data on the dehydration technology revealed that tray dried cabbage found comparatively more wholesome, palatable and reported maximum retention of nutrients like vitamin C (42.9%), calcium (87.2%), iron (83.3%) coupled with superior dehydration and rehydration ratios and processing characteristics. The tray dried cabbage method was found comparatively superior in retention of sensorial quality features (appearance, color and overall acceptability) over sun drying and at par with shade drying. Key words: cabbage; dehydration ;pretreatment ;rehydration ;sensorial qualit

Optimization of orange juice formulation through using lactose‐hydrolyzed permeate by RSM methodology

Permeate is the by-product of the process of ultrafiltration in a kind of cheese making process in which a semipermeable membrane filters the liquid. It mainly contains 4.5%–4.8% lactose and 0.44%–0.47% mineral salts which make it a safe disposal issue. This study was conducted to use permeate and its lactose as an alternative to sugar, and to use these useful permeate compounds in an optimized orange juice formulation. Milk permeate, as a waste disposal of dairy companies, was applied in lactose hydrolyzed form as the cost effective sugar and water substitution in production of orange juice. The RSM optimization method was applied for formulating beverage mixture. The heated and nonheated permeate samples were incubated with β-glycosidase enzyme in three thermal ranges (35, 40, and 45°C), 3 time intervals (60,150, and 240 min), and 3 enzyme levels (0%, 0.1%, and 0.2%). The degree of hydrolysis was determined by MilkoScan analyzer. In the next step, optimization of orange juice was accomplished with a mixture of sugar (10%–40%) and hydrolyzed permeate (10%–40%) with specific Brix through RSM statistical design. The physicochemical properties and sensory evaluation were measured during 8 weeks of storage. At the first stage of the study, the heated sample with 0.1% enzyme density, which was incubated for 150 min at 40°C, was yielded the best result. At the second stage, which was the juice production and evaluation, the statistical analysis showed increasing trend of pH and sugar content, but density and vitamin C showed a decreasing trend during storage time (p < .05). The optimal condition was obtained in taking 35% permeate and 41 days of storage in which the values of formalin, vitamin C, and sensory tests were in the highest levels