Bakanae disease caused by Fusarium fujikuroi causes crop failure and yield losses in the majority of rice-growing countries. In this study, we employed a joint strategy quantitative trait locus (QTL) mapping–Genome-Wide Association Study (GWAS) to investigate novel genetic loci associated with Bakanae disease resistance using a population of 143 BC₁F₈ RILs derived from a cross between Ilpum × Tung Tin Wan Hien1. The phenotypic data from the bioassay and the genotypic data generated using a DNA chip were utilized to perform QTL mapping and GWAS study. Our results identified a novel genetic locus qBK4^T associated with Bakanae disease resistance, which was mapped on chromosome 4 and flanked by AX-116847364 (33.12 Mbp) and AX-115752415 (33.44 Mbp) markers covering a region of 324kbp. There were 34 genes in this region including Os04g55920 (encoding a zinc-finger protein, OsJAZ1), Os04g55970 (encoding AP2-like ethylene-responsive transcription factor), etc. This study proposes qBK4^T as a novel locus for Bakanae disease resistance. The identification of qBK4^T and its flanking marker information could be useful for marker-assisted breeding and functional characterization of resistance genes against bakanae disease.

The current definition of Cnidium Rhizome is the rhizome or the rhizome which is blanched by hot water of Cnidium officinale Makino or Ligusticum...

To enhance the commercialization of fresh cut kimchi cabbage, the short-term storage effect of cut kimchi cabbage treated with Ca2+ was studied. Cut kimchi cabbages (3×3 cm) were treated with 2% calcium chloride (Ca), ascorbic acid (As), citric acid (Ct), and calcium chloride and citric acid (Ca/Ct), were put inside LDPE bags, and stored at 5℃ for 6 weeks. The weights reduced about 0.13~0.72%, and the ratio was the lowest in the Ca/Ct treatment. The reduction ratios of soluble soilds were 18.85~35.00%, and were the lowest in the Ca/Ct treatment. The titratable acidity decreased in all the treatments. The L values decreased, but a and b values of Hunter colorimeter increased in all the treatments. The preference for Ca/Ct treatment was the highest among all the treatments in the sensory evaluation. The marketing shelf-life of cut kimchi cabbage can be prolonged by the combination treatment of Ca2+ and citric acid.