Yazar "Erdeger, Seyma Nur" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Determination of Resistance Levels to Fusarium oxysporum f. sp. melonis and ZYMV and Homogeneity in Some Melon Genotypes
    (Centivens Inst Innovative Research-Ciir, 2021) Cetin, Aye Nur; Uncu, Ali Tevfik; Sen, Fatima; Erdeger, Seyma Nur; Turkmen, Onder
    ZYMV and Fusarium oxysporum f. sp. melonis are one of the main disease factors limiting melon cultivation. ZYMV (Zucchini Yellow Mosaic Virus) is one of the most important diseases caused by potyvirus and causing the most important yield losses in melons. Another important disease agent, Fusarium oxysporum f. sp. Melonis, is a soil- borne disease with four races FOM 0, 1, 2, 1-2. The most common races are 1 and 2 in Turkey. This study, 87 melon accessories ZYMV and Fom 1 and Fom 2 races resistance levels and homogeneity testing levels of genotypes were determined. Result of the study, when the resistance among the genotypes for two races was examined, Fom 1 and Fom 2 strains, 23 genotypes were found to have homozygous resistance alleles against to both races, while for Fom 1 there were 46 allele resistance lines in total, and 30 genotypes had homozygous resistance alleles, 16 of them had heterozygous resistance alleles. This situation for Fom 2, it was found that there were 75 allele resistant alleles, 69 genotypes had homozygous allele and 16 genotypes had heterozygous allele. All genotypes are sensitive against to ZYMV. Homogeneity levels,29 of the genotypes were observed to be between 85-95%.
  • Küçük Resim Yok
    Öğe
    The trnL (UAA)-trnF (GAA) intergenic spacer is a robust marker of green pea (Pisum sativum L.) adulteration in economically valuable pistachio nuts (Pistacia vera L.)
    (Wiley, 2020) Sen, Fatima; Uncu, Ayse Ozgur; Uncu, Ali Tevfik; Erdeger, Seyma Nur
    BACKGROUND Pistachio (Pistacia vera L.) is an expensive culinary nut species; it is therefore susceptible to adulteration for economic profit. Green pea (Pisum sativum L.) kernels constitute the most common material used for adulterating chopped / ground pistachio nuts and pistachio paste. Food genomics enables the species composition of a food sample to be ascertained through DNA analysis. Accordingly, a barcode DNA genotyping approach was used to standardize a test method to identify green pea adulteration in pistachio nuts. RESULTS The trnL (UAA)-trnF (GAA) intergenic spacer in the plastid genome was the target analyte in the present study. The barcode locus displayed a significant, discriminatory size difference between pistachio and pea, with amplicon sizes of 449 and 179 bp, respectively. Polymerase chain reaction-capillary electrophoresis (PCR-CE) analysis of the intergenic spacer resulted in the successful identification of species composition in the in-house admixtures, which contained 5% to 30% of green pea. CONCLUSION The present work describes a fast and straightforward DNA test that identifies green pea adulteration in pistachio nuts without requiring a statistical data interpretation process. The plastid trnL (UAA)-trnF (GAA) intergenic spacer length widely varies among plant taxa, so the PCR-CE protocol that operates on the intergenic spacer holds the potential to reveal adulteration with a plethora of adulterants. The PCR-CE assay described in the present work can be adopted readily by food-quality laboratories in the public sector or the food industry as an easy and reliable method to analyze pistachio authenticity. (c) 2020 Society of Chemical Industry