Wheat/Hordeum vulgare and wheat/H. chilense disomic chromosome addition lines have been used to locate genes influencing tolerance to salt to specific chromosomes of the H and Hd genomes of H. vulgare and H. chilense respectively. The addition lines were grown in hydroculture containing either 0 mol m3, 175 mol m3 or 200 mol m3 sodium chloride. Various growth and yield parameters were measured and comparisons were made both between species and between chromosomes. Nat vigour was found to have a major effect on tolerance to salt in the wheat/H. vulgare addition lines. Vigorous genotypes, in control conditions generally performed well in saline conditions. However, significant interactions between genotype and salt concentration were found and this indicated specific chromosomes with positive and negative effects. Genes with positive effects for salt tolerance were located to chromosomes 4H and 511 of H. vulgare and IH", 4H'' and 511ch of H. chilense. The genetic control of salt tolerance is discussed.

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BackgroundCranberry (Vaccinium macrocarpon L.) fruit quality traits encompass many properties. Although visual appearance and fruit nutritional constitution have usually been the most important attributes, cranberry textural properties such as firmness have recently gained importance in the industry. Fruit firmness has become a quality standard due to the recent demand increase for sweetened and dried cranberries (SDC), which are currently the most profitable cranberry product. Traditionally, this trait has been measured by the cranberry industry using compression tests; however, it is poorly understood how fruit firmness is influenced by other characteristics.ResultsIn this study, we developed a high-throughput computer-vision method to measure the internal structure of cranberry fruit, which may in turn influence cranberry fruit firmness. We measured the internal structure of 16 cranberry cultivars measured over a 40-day period, representing more than 3000 individual fruit evaluated for 10 different traits. The internal structure data paired with fruit firmness values at each evaluation period allowed us to explore the correlations between firmness and internal morphological characteristics.ConclusionsOur study highlights the potential use of internal structure and firmness data as a decision-making tool for cranberry processing, especially to determine optimal harvest times and ensure high quality fruit. In particular, this study introduces novel methods to define key parameters of cranberry fruit that have not been characterized in cranberry yet. This project will aid in the future evaluation of cranberry cultivars for in SDC production.

In the cranberry (Vaccinium macrocarpon Ait.) industry, the textural properties and firmness of the fruit are priority traits for producing processed products, such as sweetened dried cranberry (SDC), which have gained popularity in recent years. However, there is currently no reliable methodology for screening these traits in breeding programs. In this study, we examine the key methodologies, textural traits, parameters, and conditions that are necessary to accurately and efficiently measure the texture of cranberry fruit. Double compression, single compression, puncture, shearing and Kramer shear cell methodologies were successfully implemented in cranberry, resulting in a total of 47 textural features. These features allowed the evaluation of the texture of the cranberry fruit based on key factors such as flesh, structure, and skin. This study also examined factors than can affect the performance of texture measurements, including the optimal sample size, storage time, fruit texture-size correlation, fruit temperature and orientation, optimal speed/strain combinations, and the effect of probe diameter. The results of the study suggests that certain texture traits of the compression and puncture methodologies could potentially be used to test varieties and aid in breeding programs.

16Cranberry (Vaccinium macrocarpon Ait.) fruit quality traits encompass many properties. Among 17 these, fruit firmness has become a quality standard due to the recent demand increase for 18 sweetened and dried cranberries (SDC). Traditionally, this trait has been measured by the 19 cranberry industry using compression tests; however, it is poorly understood how fruit firmness 20 is influenced by other characteristics. In this study, we developed a high-throughput computer-21 vision method to measure the internal structure of cranberry fruit, which may in turn influence 22 cranberry fruit firmness. We measured the internal structure of 16 cranberry cultivars measured 23 over a 40-day period. Internal structure data paired with fruit firmness values at each evaluation 24 period allowed us to explore the correlations between firmness and internal morphological 25 characteristics. 26 Key words 27Compression test, cranberry breeding, digital phenotyping, fruit firmness, fruit ripening, fruit 28 structure, texture analyzer. 29