Monitoring of Brazilian wheat blast field populations reveals resistance to QoI,DMI, and SDHI fungicides     

Samara N. C. Vicentini  Priscila S. Casado  Giselle de Carvalho  Silvino I. Moreira  Adriano F. Dorigan  Tatiane C. Silva  Abimael G. Silva  Adriano A. P. Custódio  Ana Carolina S. Gomes  João L. Nunes Maciel  Nichola Hawkins  Bruce A. McDonald  Bart A. Fraaije  Paulo C. Ceresini 《Plant pathology》2022,71(2):304-321

Wheat blast is one of the most important and devastating fungal diseases of wheat in South America, South-east Asia, and now in southern Africa. The disease can reduce grain yield by up to 70% and is best controlled using integrated disease management strategies. The difficulty in disease management is compounded by the lack of durable host resistance and the ineffectiveness of fungicide sprays. New succinate dehydrogenase inhibitor (SDHI) fungicides were recently introduced for the management of wheat diseases. Brazilian field populations of the wheat blast pathogen Pyricularia oryzae Triticum lineage (PoTl) sampled from different geographical regions in 2012 and 2018 were shown to be resistant to both QoI (strobilurin) and DMI (azole) fungicides. The main objective of the current study was to determine the SDHI baseline sensitivity in these populations. Moderate levels of SDHI resistance were detected in five out of the six field populations sampled in 2012 and in most of the strains isolated in 2018. No association was found between target site mutations in the sdhB, sdhC, and sdhD genes and the levels of SDHI resistance, indicating that a pre-existing resistance mechanism not associated with target site mutations is probably present in Brazilian wheat blast populations.  相似文献   

Brazilian science at a crossroads     

de Castro Moreira I 《Science (New York, N.Y.)》2003,301(5630):141

  相似文献   

Electrocardiographic parameters in the clinically healthy Zamorano-leones donkey     

Andrs Escudero  Jos R. Gonzlez  Jos L. Benedito  Felipe R. Prieto  Ignacio Ayala 《Research in veterinary science》2009,87(3):458-461

Limited information exists regarding electrocardiographic parameters in clinically healthy donkeys. The study was carried out in 75 healthy adult animals (40 females and 35 males) using the Einthoven standard II and base-apex leads. The P wave showed usually a bifid shape deflection. The QRS complex of the donkeys appeared in several forms: QR and R were the most frequent in limb lead II, and QS and QR in the base-apex lead. Most T waves presented a simple negative configuration in lead II and biphasic shape in the base-apex one. Mean heart rate value was 52 beats per minute. The direction of the QRS vector in lead II had a mean value of 91.4°. We observed a lack of detected arrhythmias. Statistically significant differences were observed between sexes for several parameters. The electrocardiogram of Zamorano-leones donkey differs in several duration, amplitude and morphologic parameters from that of several breeds of horses and donkeys. This fact justifies obtaining values for a specific breed against which to compare values for the same breed.  相似文献   

Use of Extensibility to Measure Corn Tortilla Texture     

E. L. Suhendro  H. D. Almeida-Dominguez  L. W. Rooney  R. D. Waniska  R. G. Moreira 《Cereal Chemistry》1999,76(4):536-540

An objective extensibility test was evaluated to measure texture of corn tortillas. A tortilla strip is pulled apart by a tensile force during the test. Force at 1 mm deformation, force required to rupture the tortilla strip, modulus of deformation, and extensibility distance were correlated to subjective rollability and flexibility scores. Hard, firm tortillas required more force to deform and to rupture and had greater moduli of deformation than soft, flexible tortillas. Tortilla texture was affected by manufacturer of commercial tortillas and by aging. The coefficient of variation ranged from 6.0 to 16.7% for force at 1 mm deformation and work required to rupture, respectively. The extensibility technique is sensitive, fast, simple, and repeatable.  相似文献   

Effects of Different Drying Processes on Oil Absorption and Microstructure of Tortilla Chips     

Javier Lujan-Acosta  Rosana G. Moreira 《Cereal Chemistry》1997,74(3):216-223

Tortilla chips were slow dried after baking and then fried in fresh soybean oil. Control chips were not dried before frying. Final oil content of sun-dried tortilla chips was significantly (P < 0.05) lower than those receiving the control treatment. As a result of drying, the structure of the tortilla chips was tighter before frying but expanded significantly during frying. An attempt was made to produce tortilla chips with the same characteristics of the sun-dried chips using impinging hot-air drying techniques. Results indicated that tortilla chips drying rate was mostly affected by air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature.  相似文献