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Dissecting quantitative resistance to Xanthomonas campestris pv. campestris in leaves of Brassica oleracea by QTL analysis

Black rot, caused by the bacterium Xanthomonas campestris pv. campestris (Xcc), produces important economic losses in crops of Brassica oleracea worldwide. Resistance to race 1, the most virulent and widespread in B. oleracea, is under quantitative control. Knowledge about the genetics of this resis...

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Detalles Bibliográficos
Autores principales: Iglesias-Bernabé, Laura, Madloo, Pari, Rodríguez, Víctor Manuel, Francisco, Marta, Soengas, Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6376059/
https://www.ncbi.nlm.nih.gov/pubmed/30765761
http://dx.doi.org/10.1038/s41598-019-38527-5
Descripción
Sumario:Black rot, caused by the bacterium Xanthomonas campestris pv. campestris (Xcc), produces important economic losses in crops of Brassica oleracea worldwide. Resistance to race 1, the most virulent and widespread in B. oleracea, is under quantitative control. Knowledge about the genetics of this resistance would help in designing strategies to control initial stages of invasion and development of the disease. QTL analysis of the resistance in the BolTBDH mapping population was performed. Resistance was measured with five traits related to initial stages of the invasion, success of infection and spread of the pathogen. Four single-trait QTLs of resistance were found, from which one represent novel variation. After performing multi-trait QTL, we concluded that spread of Xcc is related to the size of the leaf. Individuals from the mapping population follow two different strategies to cope with the spread of the disease: reducing lesion size or maintain more area of the leaf photosynthetically active, being more tolerant to Xcc invasion. Mechanisms underlying variation for resistance may be related to different aspects of plant immunity, including the synthesis of glucosinolates and phenolics.