PJB-2023-224
Heat shock treatment enhances the ability of Chinese Yam to resist Curvularia lunata Infection
SHUO WANG
Abstract
This experiment explored the effects of different temperature of heat-shock on the disease resistance of yam. The aim was to enhance yam's ability to resist infection by the fungus Curvularia lunata, while reducing the use of pesticides without compromising yam quality. Yam seedlings were subjected to heat treatments for 1.5 hours before being inoculated with Curvularia lunata. Observe the leaves of yam through Diaminobenzidine dyeing, lactophenol-trypan blue dyeing method. The expression of heat-shock genes and disease resistance genes PTI5, PR1 in yam plants was detected by qPCR. The Allantoin of yams was measured by HPLC, and the polysaccharide content was determined by the phenol-sulfuric acid method. The results showed that the leaves of yam subjected to the 45℃ heat-treatment suffered the least damage and had the best resistance to Curvularia lunata. On the other hand, the damage caused by Curvularia lunata to the leaves of yams that were none heat-treated was the most severe. qPCR revealed that the expression levels of heat-shock genes and anti-fungal gene PTI5, PR1 significantly increased after the 45℃ heat-treatment, consistent with the phenotypic results. The urea and polysaccharide contents of yams increased after the 45℃ heat-treatment. The study found that there is a cross-response mechanism between yam's heat-shock genes and disease resistance genes, which can effectively address the fungal diseases and pesticide problems faced by yam, and improve the quality of yam. The findings of this study can provide a reference for yam disease resistance and breeding, and can also be applied to other crops to develop harmless disease resistance techniques.
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