(1) Background: Salt stress is an abiotic factor that limits maize yield and quality. A highly salt-tolerance inbred AS5 and a salt-sensitive inbred NX420 collected from Ningxia Province, China, were used to identify new genes for modulating salt resistance in maize. (2) Methods: To understand the different molecular bases of salt tolerance in AS5 and NX420, we performed BSA-seq using an F2 population for two extreme bulks derived from the cross between AS5 and NX420. Transcriptomic analysis was also conducted for AS5 and NX420 at the seedling stage after treatment with 150 mM of NaCl for 14 days. (3) Results: AS5 had a higher biomass and lower Na+ content than NX420 in the seedling stage after treatment with 150 mM NaCl for 14 days. One hundred and six candidate regions for salt tolerance were mapped on all of the chromosomes through BSA-seq using F2 in an extreme population. Based on the polymorphisms identified between both parents, we detected 77 genes. A large number of differentially expressed genes (DEGs) at the seedling stage under salt stress between these two inbred lines were detected using transcriptome sequencing. GO analysis indicated that 925 and 686 genes were significantly enriched in the integral component of the membrane of AS5 and NX420, respectively. Among these results, two and four DEGs were identified as overlapping in these two inbred lines using BSA-seq and transcriptomic analysis, respectively. Two genes (Zm00001d053925 and Zm00001d037181) were detected in both AS5 and NX420; the transcription level of Zm00001d053925 was induced to be significantly higher in AS5 than in NX420 (41.99 times versus 6.06 times after 150 mM of NaCl treatment for 48 h), while the expression of Zm00001d037181 showed no significant difference upon salt treatment in both lines. The functional annotation of the new candidate genes showed that it was an unknown function protein. (4) Conclusions: Zm00001d053925 is a new functional gene responding to salt stress in the seedling stage, which provides an important genetic resource for salt-tolerant maize breeding.

As the fourth largest staple crop in China, potatoes are a significant source of food and revenue, and provide diverse vitamins to human. However, the variation of vitamin retention in tubers after cooking were seldom evaluated. In this study, we evaluated the effects of steaming on water-soluble vitamins (vitamin B9 and vitamin C) and liposoluble vitamin (vitamin E) in tubers from eight potato cultivars grown in northern China. We found that these cultivars contained wide ranges of vitamin B9 (8.60–19.93 μg/100 g FW), vitamin C (46.67–155.44 mg/100 g FW), and vitamin E (15.34–33.82 mg/kg FW), with the highest vitamins B9, C, and E content in cultivars V7, XinDaPing, and QingShu 9, respectively. After steaming, vitamin contents decreased in most cultivars; levels of these three vitamins in tubers of cultivars ‘Tianshu11’ and ‘XinDaPing’ were higher than others, indicating that these two cultivars could be better sources among the detected ones for multiple vitamins after steaming.