Resistance to powdery mildew is an important trait of interest in many wheat breeding programs.  The information on genes conferring resistance to powdery mildew in wheat cultivars is useful in parental selection.  Winter wheat breeding line DH51302 derived from Liangxing 99 and cultivar Shimai 26 derived from Jimai 22 showed identical infection patterns against 13 isolates of Blumeria graminis f. sp. tritici (Bgt) that causes wheat powdery mildew.  DH51302 and Shimai 26 were crossed to a powdery mildew susceptible cultivar Zhongzuo 9504 and the F_2:3 families were used in molecular localization of the resistance genes.  Fourteen polymorphic markers, which were linked to Pm52 from Liangxing 99, were used to establish the genetic linkage maps for the resistance genes PmDH51302 and PmSM26 in DH51302 and Shimai 26, respectively.  These genes were placed in the same genetic interval where Pm52 resides.  Analysis of gene-linked molecular markers indicated that PmDH51302 and PmSM26 differed from other powdery mildew resistance genes on chromosome arm 2BL, such as Pm6, Pm33, Pm51, MlZec1, MlAB10, and Pm64.  Based on the results of reaction patterns to different Bgt isolates and molecular marker localization, together with the pedigree information, DH51302 and Shimai 26 carried the same gene, Pm52, which confers their resistance to powdery mildew.

 

The pellicle-forming yeast could cause the quality deterioration of wine.  In this study, a pellicle-forming strain Hmp-1 was isolated from the spoilage blackberry wine, and identified as Pichia membranifaciens based on the morphology and partial nucleotide sequence of 26S rDNA.  The effects of fermentation conditions (ethanol, sulfur dioxide, sugar, and temperature) on the growth of P. membranifaciens strain Hmp-1 and Saccharomyces cerevisiae strain FM-S-115 (a strain used for the blackberry wine fermentation) were investigated, respectively.  The results indicated that Hmp-1 had lower resistance to these factors compared to FM-S-115, and the growth of Hmp-1 was completely inhibited by 10% (v/v) or 50 mg L^–1 SO₂ during the fermentation of blackberry wine.  These results suggested that Hmp-1 could effectively be controlled by increasing ethanol or SO₂ concentration during the fermentation and storage of blackberry wine.  Furthermore, the analysis based on gas chromatography-mass spectrometry (GC-MS) showed that Hmp-1 remarkably decreased kinds of volatile compounds in blackberry wine, especially aldehydes and esters.  In addition, some poisonous compounds were detected in the blackberry wine fermented by FM-S-115 and Hmp-1.  These results suggested that Hmp-1 was a major cause leading to the quality deterioration of blackberry wine.