Next-generation sequencing (NGS) has revolutionized plant and animal research in many ways including new methods of high throughput genotyping. Genotyping-by-sequencing (GBS) has been demonstrated to be a robust and cost-effective genotyping method capable of producing thousands to millions of SNPs across a wide range of species. Undoubtedly, the greatest barrier to its broader use is the chall...

Both insufficient and excessive male inflorescence size leads to a reduction in maize yield. Knowledge of the genetic architecture of male inflorescence is essential to achieve the optimum inflorescence size for maize breeding. In this study, we used approximately eight thousand inbreds, including both linkage populations and association populations, to dissect the genetic architecture of male ...

Verticillium wilt (VW) of alfalfa is a soilborne disease causing severe yield loss in alfalfa. To identify molecular markers associated with VW resistance, we used an integrated framework of genome-wide association study (GWAS) with high-throughput genotyping by sequencing (GBS) to identify loci associated with VW resistance in an F1 full-sib alfalfa population. Phenotyping was performed using ...

The anatomy of normal maize (Zea mays L.) ears precludes easy access to the kernel pedicel tissue for in vivo assimilate transport experiments. We investigated the possibility of using the Tassel·seed (Ts·51 mutant of maize as a model system for studies of assimilate movement into developing maize kernels. Hypodermic needles (26 gauge, 9.5 mm long) inserted under the pedicel epidermis of intact...

Two varieties of maize (Zea mays L.) grown in fields in black soils of northeast China were tested to study the dynamic changes of nitrogen metabolism and antioxidant enzyme activity in tassels of maize. Results showed that antioxidant enzyme activity in tassels of maize increased first and then decreased with the growing of maize, and reached peak value at shedding period. Pattern of proline w...

Seed–storage proteins are important reservoirs of food and energy which are also involved in the determination of bread making quality. Solubility properties of these proteins are traditionally classified into four classes: albumin, globulin, prolamin and glutelin. Gliadin and glutenin have also been studied extensively and the genetics and biochemistry are relatively well known. Grain proteins...