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Wang JY, Jayasinghe H, Cho YT, Tsai YC, Chen CY, Doan HK, Ariyawansa HA. Diversity and Biocontrol Potential of Endophytic Fungi and Bacteria Associated with Healthy Welsh Onion Leaves in Taiwan. Microorganisms 2023; 11:1801. [PMID: 37512973 PMCID: PMC10386586 DOI: 10.3390/microorganisms11071801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/07/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Foliar diseases caused by Stemphylium and Colletotrichum species are among the major biotic factors limiting Welsh onion production in Taiwan. Owing to concerns about the environment and the development of pathogen resistance to existing fungicides, biological control using endophytes is emerging as an eco-friendly alternative to chemical control. The aim of the present study was to isolate endophytes from healthy Welsh onion leaves and investigate their antagonistic potential against the major phytopathogenic fungi associated with Welsh onion plants in Taiwan. A total of 109 bacterial and 31 fungal strains were isolated from healthy Welsh onion leaves and assigned to 16 bacterial and nine fungal genera using morphological and molecular characterization based on DNA sequence data obtained from nuclear internal transcribed spacer (nrITS) (fungi) and 16S rRNA (bacteria). Evaluation of these endophytic isolates for biocontrol activity against leaf blight pathogens Colletotrichum spaethianum strain SX15-2 and Stemphylium vesicarium strain SX20-2 by dual culture assay and greenhouse experiments resulted in the identification of two bacterial isolates (GFB08 and LFB28) and two fungal isolates (GFF06 and GFF08) as promising antagonists to leaf blight pathogens. Among the four selected isolates, Bacillus strain GFB08 exhibited the highest disease control in the greenhouse study. Therefore, Bacillus strain GFB08 was further evaluated to understand the mechanism underlying its biocontrol efficacy. A phylogenetic analysis based on six genes identified Bacillus strain GFB08 as B. velezensis. The presence of antimicrobial peptide genes (baer, bamC, bmyB, dfnA, fenD, ituC, mlna, and srfAA) and the secretion of several cell wall degrading enzymes (CWDEs), including cellulase and protease, confirmed the antifungal nature of B. velezensis strain GFB08. Leaf blight disease suppression by preventive and curative assays indicated that B. velezensis strain GFB08 has preventive efficacy on C. spaethianum strain SX15-2 and both preventive and curative efficacy on S. vesicarium strain SX20-2. Overall, the current study revealed that healthy Welsh onion leaves harbour diverse bacterial and fungal endophytes, among which the endophytic bacterial strain, B. velezensis strain GFB08, could potentially be used as a biocontrol agent to manage the leaf blight diseases of Welsh onion in Taiwan.
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Affiliation(s)
- Jian-Yuan Wang
- Department of Plant Pathology and Microbiology, College of Bio-Resources and Agriculture, National Taiwan University, Taipei 106319, Taiwan
| | - Himanshi Jayasinghe
- Department of Plant Pathology and Microbiology, College of Bio-Resources and Agriculture, National Taiwan University, Taipei 106319, Taiwan
| | - Yi-Tun Cho
- Department of Plant Pathology and Microbiology, College of Bio-Resources and Agriculture, National Taiwan University, Taipei 106319, Taiwan
| | - Yi-Chen Tsai
- Hualien District Agricultural Research and Extension Station, Hualien 973044, Taiwan
| | - Chao-Ying Chen
- Department of Plant Pathology and Microbiology, College of Bio-Resources and Agriculture, National Taiwan University, Taipei 106319, Taiwan
| | - Hung Kim Doan
- Small Farms & Specialty Crops Advisor, University of California Cooperative Extension, 2980 Washington Street, Riverside, CA 92504, USA
| | - Hiran A Ariyawansa
- Department of Plant Pathology and Microbiology, College of Bio-Resources and Agriculture, National Taiwan University, Taipei 106319, Taiwan
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Gozdzik J, Busta L, Jetter R. Leaf cuticular waxes of wild-type Welsh onion (Allium fistulosum L.) and a wax-deficient mutant: Compounds with terminal and mid-chain functionalities. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 198:107679. [PMID: 37121165 DOI: 10.1016/j.plaphy.2023.107679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/21/2023] [Accepted: 04/02/2023] [Indexed: 05/02/2023]
Abstract
Plant cuticles cover aerial organs to limit non-stomatal water loss and protect against insects and pathogens. Cuticles contain complex mixtures of fatty acid-derived waxes, with various chain lengths and diverse functional groups. To further our understanding of the chemical diversity and biosynthesis of these compounds, this study investigated leaf cuticular waxes of Welsh onion (Allium fistulosum L.) wild type and a wax-deficient mutant. Leaf waxes were extracted with chloroform, separated using thin layer chromatography (TLC), and analyzed using gas chromatography-mass spectrometry (GC-MS). The extracts contained typical wax compound classes found in nearly all plant lineages but also two uncommon compound classes. Analyses of characteristic MS fragmentation patterns followed by comparisons with synthetic standards identified the latter as very-long-chain ketones and primary ketols. The ketols were minor compounds, with chain lengths ranging from C28 to C32 and carbonyls mainly on C-18 and C-20 in wild type wax, and a C28 chain with C-16 carbonyl in the mutant. The ketones made up 70% of total wax in the wild type, consisting mainly of C31 isomers with carbonyl group on C-14 or C-16. In contrast, the mutant wax comprised only 4% ketones, with chain lengths C27 and C29 and carbonyls predominantly on C-12 and C-14, respectively. A two-carbon homolog shift between wild type and mutant was also observed in the primary alcohols (a major wax compound class), whilst alkanes exhibited a four-carbon shift. Overall, the compositional data shed light on possible biosynthetic pathways to wax ketones that can be tested in future studies.
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Affiliation(s)
- Jedrzej Gozdzik
- Department of Chemistry, University of British Columbia, Vancouver, BC, V6T 1Z1, Canada
| | - Lucas Busta
- Department of Chemistry and Biochemistry, University of Minnesota Duluth, Duluth, MN, 55812, USA
| | - Reinhard Jetter
- Department of Chemistry, University of British Columbia, Vancouver, BC, V6T 1Z1, Canada; Department of Botany, University of British Columbia, Vancouver, BC, V6T 1Z4, Canada.
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Zhu J, Huang K, Cheng D, Zhang C, Li R, Liu F, Wen H, Tao L, Zhang Y, Li C, Liu S, Wei C. Characterization of Cuticular Wax in Tea Plant and Its Modification in Response to Low Temperature. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13849-13861. [PMID: 36268795 DOI: 10.1021/acs.jafc.2c05470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Cuticular wax ubiquitously covers the outer layer of plants and protects them against various abiotic and biotic stresses. Nevertheless, the characteristics of cuticular wax and its role in cold resistance in tea plants remain unclear. In our study, cuticular wax from different tissues, cultivars, and leaves during different spatio-temporal growth stages were characterized and compared in tea plants. The composition, distribution pattern, and structural profile of cuticular wax showed considerable tissue specificity, particularly in petals and seeds. During the spatial development of tea leaves, total wax content increased from the first to fifth leaf in June, while a decreasing pattern was observed in September. Additionally, the total wax content and number of wax compounds were enhanced, and the wax composition significantly varied with leaf growth from June to September. Ten cultivars showed considerable differences in total wax content and composition, such as the predominance of saturated fatty acids and primary alcohols in SYH and HJY cultivars, respectively. Correlation analysis suggested that n-hexadecanoic acid is positively related to cold resistance in tea plants. Further transcriptome analysis from cold-sensitive AJBC, cold-tolerant CYQ, and EC 12 cultivars indicated that the inducible expression of wax-related genes was associated with the cold tolerance of different cultivars in response to cold stress. Our results revealed the characterization of cuticular wax in tea plants and provided new insights into its modification in cold tolerance.
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Affiliation(s)
- Junyan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Kelin Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Daojie Cheng
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Cao Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Rui Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Fangbin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Huilin Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Lingling Tao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Youze Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Cuihong Li
- Tianfang Tea Company Limited by Share, Tianfang Industrial Park, Chizhou 245100, Anhui, People's Republic of China
| | - Shengrui Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
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Zhang Y, Yang Y, Ma C, Jiang L. Identification of multiple raisins by feature fusion combined with NIR spectroscopy. PLoS One 2022; 17:e0268979. [PMID: 35834504 PMCID: PMC9282468 DOI: 10.1371/journal.pone.0268979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Accepted: 05/11/2022] [Indexed: 11/24/2022] Open
Abstract
Varieties of raisins are diverse, and different varieties have different nutritional properties and commercial value. In this paper, we propose a method to identify different varieties of raisins by combining near-infrared (NIR) spectroscopy and machine learning algorithms. The direct averaging of the spectra taken for each sample may reduce the experimental data and affect the extraction of spectral features, thus limiting the classification results, due to the different substances of grape skins and flesh. Therefore, this experiment proposes a method to fuse the spectral features of pulp and peel. In this experiment, principal component analysis (PCA) was used to extract baseline corrected features, and linear models of k-nearest neighbor (KNN) and linear discriminant analysis (LDA) and nonlinear models of back propagation (BP), support vector machine with genetic algorithm (GA-SVM), grid search-support vector machine (GS-SVM) and particle swarm optimization with support vector machine (PSO- SVM) coupling were used to classify. This paper compared the results of four experiments using only skin spectrum, only flesh spectrum, average spectrum of skin and flesh, and their spectral feature fusion. The experimental results showed that the accuracy and Macro-F1 score after spectral feature fusion were higher than the other three experiments, and GS-SVM had the highest accuracy and Macro-F1 score of 94.44%. The results showed that feature fusion can improve the performance of both linear and nonlinear models. This may provide a new strategy for acquiring spectral data and improving model performance in the future. The code is available at https://github.com/L-ain/Source.
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Affiliation(s)
- Yajun Zhang
- College of Software, Xinjiang University, Urumqi, China
- * E-mail:
| | - Yan Yang
- College of Information Science and Engineering, Xinjiang University, Urumqi, China
| | - Chong Ma
- College of Software, Xinjiang University, Urumqi, China
| | - Liping Jiang
- College of Information Engineering, Changji University, Changji, China
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Gao S, Liu X, Liu Y, Cao B, Chen Z, Xu K. Comparison of the effects of LED light quality combination on growth and nutrient accumulation in green onion (Allium fistulosum L.). PROTOPLASMA 2021; 258:753-763. [PMID: 33411025 DOI: 10.1007/s00709-020-01593-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Accepted: 11/25/2020] [Indexed: 05/17/2023]
Abstract
The growth and development and metabolism of plants have different physiological responses to different light qualities. To study the influence of light qualities on green onions, the impacts of LED light treatment on the growth and development as well as the nutritional components and flavor substances in green onions were studied under controlled conditions. Leaf area, plant height, dry matter accumulation, Dickson's quality index (DQI), nutritional content, and volatile compounds under different light quality treatments were determined. The results indicated that the white and blue combined light (W/B: 3/1) treatment was the most beneficial to growth and nutrient accumulation and led to higher levels of sulfur compounds in the green onions than the other treatments. This shows that it is possible to control the contents of compounds that affect consumer preferences by adjusting the lighting conditions and to thereby increase the value and quality of seasoning vegetables.
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Affiliation(s)
- Song Gao
- College of Horticulture Science and Engineering, Shandong Agricultural University, Taishan District, Tai'an, 271018, People's Republic of China
- Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production in Shandong, Tai'an, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huanghuai Region, Ministry of Agriculture and Rural Affairs, Tai'an, People's Republic of China
- State Key Laboratory of Crop Biology, Tai'an, 271018, China
| | - Xuena Liu
- College of Horticulture Science and Engineering, Shandong Agricultural University, Taishan District, Tai'an, 271018, People's Republic of China
- Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production in Shandong, Tai'an, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huanghuai Region, Ministry of Agriculture and Rural Affairs, Tai'an, People's Republic of China
- State Key Laboratory of Crop Biology, Tai'an, 271018, China
| | - Ying Liu
- College of Horticulture Science and Engineering, Shandong Agricultural University, Taishan District, Tai'an, 271018, People's Republic of China
- Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production in Shandong, Tai'an, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huanghuai Region, Ministry of Agriculture and Rural Affairs, Tai'an, People's Republic of China
- State Key Laboratory of Crop Biology, Tai'an, 271018, China
| | - Bili Cao
- College of Horticulture Science and Engineering, Shandong Agricultural University, Taishan District, Tai'an, 271018, People's Republic of China
- Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production in Shandong, Tai'an, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huanghuai Region, Ministry of Agriculture and Rural Affairs, Tai'an, People's Republic of China
- State Key Laboratory of Crop Biology, Tai'an, 271018, China
| | - Zijing Chen
- College of Horticulture Science and Engineering, Shandong Agricultural University, Taishan District, Tai'an, 271018, People's Republic of China
- Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production in Shandong, Tai'an, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huanghuai Region, Ministry of Agriculture and Rural Affairs, Tai'an, People's Republic of China
- State Key Laboratory of Crop Biology, Tai'an, 271018, China
| | - Kun Xu
- College of Horticulture Science and Engineering, Shandong Agricultural University, Taishan District, Tai'an, 271018, People's Republic of China.
- Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production in Shandong, Tai'an, China.
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huanghuai Region, Ministry of Agriculture and Rural Affairs, Tai'an, People's Republic of China.
- State Key Laboratory of Crop Biology, Tai'an, 271018, China.
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