Wheat: Mechanisms and Genetic Means for Improving Heat Tolerance

Singh, Kuldeep; Chugh, Vishal; Sahi, Gurpreet K.; Chhuneja, Parveen

doi:10.1002/9783527632930.ch29

Cited by 11 publications

(9 citation statements)

References 168 publications

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“…Adaption to new environments involves adaption to abiotic or biotic challenges (Cronin et al ., ) that can be revealed by whole‐genome analysis. Use of CWR has been suggested as a means to increase tolerance to biotic and abiotic stress and thereby improve productivity in a range of crops such as the major cereal grains, wheat (Singh et al ., ), rice (Gothandam, ), maize (Singh et al ., ), vegetables (Kunchge et al ., ; Pineda et al ., ; Wang‐Pruski and Schofield, ), grain legumes (Reddy et al ., ), sugar cane (Shrivastava and Srivastava, ), fruits (Nath et al ., ) and oil crops (Gill et al ., ; Lakhanpaul et al ., ; Palmer et al ., ; Robinson and Parkin, ; Sala et al ., ). CWRs have been used to increase tolerance to abiotic stress, such as water submergence, drought and salt, which was reviewed recently review (Mickelbart et al ., ).…”

Section: Applications Of Cwrsmentioning

confidence: 99%

Genomics of crop wild relatives: expanding the gene pool for crop improvement

Brożyńska

Furtado

Henry

2015

Plant Biotechnology Journal

339

216

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Summary Plant breeders require access to new genetic diversity to satisfy the demands of a growing human population for more food that can be produced in a variable or changing climate and to deliver the high‐quality food with nutritional and health benefits demanded by consumers. The close relatives of domesticated plants, crop wild relatives (CWRs), represent a practical gene pool for use by plant breeders. Genomics of CWR generates data that support the use of CWR to expand the genetic diversity of crop plants. Advances in DNA sequencing technology are enabling the efficient sequencing of CWR and their increased use in crop improvement. As the sequencing of genomes of major crop species is completed, attention has shifted to analysis of the wider gene pool of major crops including CWR. A combination of de novo sequencing and resequencing is required to efficiently explore useful genetic variation in CWR. Analysis of the nuclear genome, transcriptome and maternal (chloroplast and mitochondrial) genome of CWR is facilitating their use in crop improvement. Genome analysis results in discovery of useful alleles in CWR and identification of regions of the genome in which diversity has been lost in domestication bottlenecks. Targeting of high priority CWR for sequencing will maximize the contribution of genome sequencing of CWR. Coordination of global efforts to apply genomics has the potential to accelerate access to and conservation of the biodiversity essential to the sustainability of agriculture and food production.

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Section: Applications Of Cwrsmentioning

confidence: 99%

Genomics of crop wild relatives: expanding the gene pool for crop improvement

Brożyńska

Furtado

Henry

2015

Plant Biotechnology Journal

339

216

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“…Losses in the membranes structure produced disturbance in the basic functionalities such as homeostasis. These alterations enhanced the permeability of membranes and then increased the loss of electrolytes and other molecules (Singh et al, 2012). As a result, part of cytoplasm and any pigments in the inner compartment could spill out and fill gaps between cells.…”

Section: Microstructure Of Cell Wall On the Purple-flesh Potatomentioning

confidence: 99%

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple‐flesh potato

Iborra-Bernad

García-Segovía

Martı́nez-Monzó

2014

Int J of Food Sci Tech

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1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 The cooking treatments could combine pairing conditions of time and temperature, therefore an adequate 50 experimental design is imperative to provide proper conclusion. Response Surface Methodology (RSM) is a useful 51 experimental design to explore relationships between several variables and one or more responses (Myers et al. 2002, 52 Montgomery et al. 2010. In food engineering is used to reduce the cost of experimentation, by reducing the number 53 of experiments needed for modelling a process. It has been used in a wide range of applications, for instance to 54 optimize conditions of anthocyanin extraction from purple sweet potato, the potato dehydration and for the freezing 55 with pressure steaming of potato tissues (Fan et al. 2008, Mudahar et al. 2007, Alvarez et al. 1999. To the knowledge 56 of the authors, no study reports the changes of texture, colour and anthocyanin of cooked purple-flesh potato applying 57 CV and SV treatments. 58 59The aim of the present work is to study the textural, colorimetric and nutritional changes in purple-flesh cooked potato 60 applying two vacuum treatments (cook-vide and sous-vide) using RSM. Moreover, the comparison of Cryo-SEM 61 micrographs tries to achieve a better understanding of changes in mechanical properties evaluated instrumentally. 62 MATERIALS AND METHODS COOKING METHODS 68Two vacuum treatments were used in the study: cook-vide (CV) and sous-vide (SV). For the CV, the cooker device, 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 Table 1). A five-coded level; two-factor central composite design (orthogonal and rotatable) was employed 73 (Myers et al. 2002, Kuehl 2000. After cooking, samples were vacuum-sealed (98% vacuum) in heat-resistant 74 polyethylene pouches (Cryovac® HT3050) using a vacuum packaging machine Technotrip, Terrassa, Spain) and 75 stored under refrigeration conditions (3-4 °C) until analysis. 76 77For the SV treatments, raw potato cylinders were vacuum-sealed (98% vacuum) in heat-resistant polyethylene pouches 78 (Cryovac® HT3050) using a vacuum packaging machine (EV-25, Technotrip, Terrassa, Spain). The cylinders were spread 79 in the pouch to avoid overlapping. The cooking treatment was conducted in a water bath at atmospheric pressure (GD 80 120, Grant Instruments, Cambridge, UK). The temperature conditions ranged from 78 to 92 °C. The cooking times 81 varied from 16 to 44 min using the same RSM design of CV (Table 1). 82 83All samples were stored at 3-4 °C for 24 h before the instrumental measurements to simulate the conditions in the 84 catering industry as applies the sous-vide to minimize the workload during services. 85 INSTRU...

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“…The wild and domesticated relatives of wheat are a valuable source of beneficial genetic diversity that can be used for crop improvement (Dempewolf et al 2014 ; Henry and Nevo 2014 ; Brozynska et al 2016 ; Kilian et al 2021 ; Sharma et al 2021 ). Wild relatives of wheat are well adapted to their natural habitats, which can be harsh, so they carry useful traits for abiotic stress tolerance (Henry and Nevo 2014 ; Singh et al 2012 ). Their genetic diversity has also been exploited for their resistance to various pests, e.g., hessian fly (Nsarellah et al 2003 ) and diseases, such as powdery mildew (Li et al 2020a ) and leaf rust (Fatima et al 2020 ; Narang et al 2020 ).…”

Section: Introductionmentioning

confidence: 99%

The grain quality of wheat wild relatives in the evolutionary context

Zeibig

Kilian²,

Frei

2021

Theor Appl Genet

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Key message We evaluated the potential of wheat wild relatives for the improvement in grain quality characteristics including micronutrients (Fe, Zn) and gluten and identified diploid wheats and the timopheevii lineage as the most promising resources. Abstract Domestication enabled the advancement of civilization through modification of plants according to human requirements. Continuous selection and cultivation of domesticated plants induced genetic bottlenecks. However, ancient diversity has been conserved in crop wild relatives. Wheat (Triticum aestivum L.; Triticum durum Desf.) is one of the most important staple foods and was among the first domesticated crop species. Its evolutionary diversity includes diploid, tetraploid and hexaploid species from the Triticum and Aegilops taxa and different genomes, generating an AA, BBAA/GGAA and BBAADD/GGAAAmAm genepool, respectively. Breeding and improvement in wheat altered its grain quality. In this review, we identified evolutionary patterns and the potential of wheat wild relatives for quality improvement regarding the micronutrients Iron (Fe) and Zinc (Zn), the gluten storage proteins α-gliadins and high molecular weight glutenin subunits (HMW-GS), and the secondary metabolite phenolics. Generally, the timopheevii lineage has been neglected to date regarding grain quality studies. Thus, the timopheevii lineage should be subject to grain quality research to explore the full diversity of the wheat gene pool.

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Wheat: Mechanisms and Genetic Means for Improving Heat Tolerance

Cited by 11 publications

References 168 publications

Genomics of crop wild relatives: expanding the gene pool for crop improvement

Genomics of crop wild relatives: expanding the gene pool for crop improvement

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple‐flesh potato

The grain quality of wheat wild relatives in the evolutionary context

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