Evaluation of Genetic Diversity in Iranian Rice (Oryza Sativa L.) Cultivars for Resistance Blast Disease (Magnaporthe Oryzae) Using Microsatellite (SSR) Markers.

Abstract Rice plays an important role in feeding the world’s population, specially the people who live in developing countries. Rice occupies one third of the world’s crops and provides 35 to 60 percent of calories consumed by 2.7 billion people in the world. More than 90 percent of world’s rice is produced and consumed in Asia. Blast disease caused by Magnaporthe Oryzae is one of the most important diseases of rice in the world. This study was evaluated the Power of ten blast specific SSR Markers in determination genetic diversity between thirty cultivars of Indica rice. The phenotypic evaluation was also performed using Magnaporthe Oryzae in stage of three or four leaves. The total of 23 effective alleles with an average of 2.21 alleles per locus affecting microsatellite markers were amplified in genotypes. The total of 28 alleles was also observed per locus with 2.8 average. Also, the average of PIC was estimated 42.0 for markers. The RM204 marker has the maximum of PIC (0.60) and RM413 marker has the minimum of PIC (0.081). The calculated similarities result between molecular data by Jacard similarity coefficient and UPGMA algorithm have divided thirty studied genotypes into three categories. This analysis between coordinates decides the cluster analysis group. In phenotypic testing, the calculated similarities between phenotypic has also occurred using coefficient similarity Dist and UPGMA algorithm. According to phenotypic evaluation the population was also divided into three groups. According to T-Student test for comparing the phenotypic and genotypic data, SSR markers "RM277" and “RM8225” were linked to semi-susceptible, and resistant phenotype

Salycilic acid (SA) and Methyljasmonate (MeJA) Against Postharvest Pathogen Botrytis cinerea

ABSTRACT Because of greater consumer awareness and concern regarding synthetic chemical additives, foods preserved wit