Biological and sequence data suggest that potato rough dwarf virus (PRDV) and potato virus P (PVP) are strains of the same species

Fil: Massa, Gabriela Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce. Proy.int.p/el Mejoramiento de la Calidad de Papa; ArgentinaFil: Segretin, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ingeniería Genética y Biología Molecular "Dr. Héctor N. Torres"; ArgentinaFil: Colavita, M.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce. Proy.int.p/el Mejoramiento de la Calidad de Papa; ArgentinaFil: Riero, M. F.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce. Proy.int.p/el Mejoramiento de la Calidad de Papa; ArgentinaFil: Bravo Almonacid, Fernando Felix. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ingeniería Genética y Biología Molecular "Dr. Héctor N. Torres"; ArgentinaFil: Feingold, Sergio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce. Proy.int.p/el Mejoramiento de la Calidad de Papa; Argentin

Mouse open field test experimental validation.

<p>Percentage of entries (A) and exploration time spent (B) by mice in zones A and B of the open field with both food containers empty. (C) Representative 5 min mouse trajectory of a negative experimental control where both food containers were empty. Percentage of entries (D) and exploration time spent (E) by mice in zones A and B of the open field with one container filled with freshly cut WT potato and the other one left empty. (F) Representative 5 min mouse trajectory of a positive experimental control where food container A was empty and food container B was filled with freshly cut WT potato samples. Central darker squares in Figures C and F represent zones A (on the left) and B (on the right). Stars represent statistically significant differences (<i>P≤0.01</i>) according to the one-sample <i>t</i>-test for difference from 50%. Error bars represent the ±95% confidence interval of eight independent experiments.</p

Humans sensory analyses.

<p>(A–B) Smell discrimination by humans. (A) Smell discrimination with all transgenic lines. A filled box indicates that the odor of the sample was described as more intense by the subject. (B) Triangle test with fresh and oxidized samples. The number of correct answers to be significant is 11 (<i>P≤0.03</i>) correct responses for the group tested with fresh samples (n = 19) and 25 (<i>P≤0.001</i>) correct responses for the group tested with oxidized samples (n = 42). The number of correct responses (+) was determined by counting the number of participants that chose the unique sample of the three. The number of incorrect responses (−) equals the number of participants not choosing the distinct sample of the three. The percentage of correct and incorrect responses is depicted and the number of the corresponding responses is shown inside each bar. Two stars represents statistically significant differences at <i>P≤0.03</i> and three stars represents statistically significant differences at <i>P≤0.001</i>. (C–E) Organoleptic evaluations. (C) Hedonic rating. Being 1: “not at all pleasant” and being 9: “very pleasant”. No statistical differences were found among samples according to the ANOVA test. (D) Comments describing that the odor of the sample was more intense. The percentage of comments is depicted and the number of the corresponding comments is shown inside or above each bar. (E) Comments describing that the odor of the sample evoked the sense-impression of a familiar vegetable. The percentage of comments is depicted and the number of the corresponding comments is shown inside or above each bar.</p

Odor exploration behavior in mice.

<p>Percentage of entries (A) and exploration time spent (B) by mice in zones A and B of the open field with food containers filled with freshly cut (0 h) WT or -PPO potato samples. Percentage of entries (C) and exploration time spent (D) by mice in zones A and B of the open field with food containers filled with oxidized (24 h) WT or -PPO potato samples. Stars represent statistically significant differences (<i>P≤0.03</i>) according to the one-sample <i>t</i>-test for difference from 50%. Error bars represent the ±95% confidence interval of eight independent experiments. (E) Hole-board experiment. Mean investigation times (s) ± SEM of six independent measurements are shown for each type of sample. The star represents statistically significant differences (<i>P≤0.05</i>) in investigation time according to the ANOVA test followed by the Newman-Keuls multiple comparison post-hoc test.</p