Comparative genetic mapping revealed powdery mildew resistance gene MlWE4 derived from wild emmer is located in same genomic region of Pm36 and Ml3D232 on chromosome 5BL

Powdery mildew, caused by Blumeria graminis f. sp. tritici, is one of the most devastating wheat diseases. Wild emmer wheat（Triticum turgidum ssp. dicoccoides） is a promising source of disease resistance for wheat. A powdery mildew resistance gene conferring resistance to B. graminis f. sp. tritici isolate E09, originating from wild emmer wheat, has been transferred into the hexaploid wheat line WE4 through crossing and backcrossing. Genetic analyses indicated that the powdery mildew resistance was controlled by a single dominant gene, temporarily designated Ml WE4. By mean of comparative genomics and bulked segregant analysis, a genetic linkage map of Ml WE4 was constructed, and Ml WE4 was mapped on the distal region of chromosome arm 5BL. Comparative genetic linkage maps showed that genes Ml WE4, Pm36 and Ml3D232 were co-segregated with markers XBD37670 and XBD37680, indicating they are likely the same gene or alleles in the same locus. The co-segregated markers provide a starting point for chromosome landing and map-based cloning of Ml WE4, Pm36 and Ml3D232.

马铃薯泥对面团及面包品质的影响

为提高马铃薯的利用率,丰富主食面包的种类,选取5个不同品种的马铃薯样品,蒸熟后制成马铃薯泥,按30%的比例添加到面包粉中制作面包。通过分析混合面团的粉质、拉伸特性及发酵性能,研究添加马铃薯泥对混合面团流变学特性的影响;通过对马铃薯泥面包进行感官评价和仪器分析,探索添加马铃薯泥对面包品质的影响。结果表明,添加马铃薯泥后,混合面团筋力减弱,加工性能略有下降,但具有良好的持气能力和产气能力,发酵性能良好;添加马铃薯泥后所制面包体积变大,且不易老化,其中加入5号马铃薯样品的面包感官评价总分最高,面包切片亮度高于对照样品,且粗气孔体积得到改善。综合考虑面包的感官和物理特性,添加5号马铃薯样品做出的面包品质最好。