Mapping the I-3 gene for resistance to Fusarium wilt in tomato: application of an I-3 marker in tomato improvement and progress towards the cloning of I-3

Fusarium wilt of tomato, caused by the fungal pathogen, Fusarium oxysporum f. sp. lycopersici (Fol), is an economically damaging disease that results in huge losses in Australia and other countries worldwide. The I-3 gene, which confers resistance to Fol race 3, has been described in wild tomato, Lycopersicon pennellii, accessions LA716 and PI414773. We are pursuing the isolation of I-3 from LA716 by map-based cloning. We have constructed a high-resolution map of the I-3 region and have identified markers closely flanking I-3 as well as markers co-segregating with I-3. In addition, construction of a physical map based on these markers has been initiated. This review describes the context of our research and our progress towards isolating the I-3 gene. It also describes some important practical outcomes of our work, including the development and use of a PCR-based marker for marker-assisted selection for I-3, and the finding that the I-3 gene from LA716 is different to that from PI1414773, which we have now designated I-7. Tomato varieties combining I-3 and I-7 have been developed and are currently being introduced into commercial production to further safeguard tomato crops against Fusarium wilt.

EFFECT OF FORMULATION ON PHYSICO-CHEMICAL PROPERTIES, WATER STATUS AND STABILITY OF PASTA, TOMATO SAUCE AND READY TO EAT PASTA MEALS

Ready to eat pasta meals are an important segment of convenience food, but these products are subjected to significant changes in physico-chemical properties during storage, which reduce their acceptability at the time of consumption. A deep understanding of the properties of the single phases, their dependence upon formulation, and the changes they undergo during storage is very important to intelligently intervene on products properties to improve their quality at the time of consumer’s consumption. This work has focused on the effect of formulation on physico-chemical properties of pasta and tomato sauce with a special focus on mechanical/rheological attributes and water status. Variable considered in pasta formulation were gluten, glycerol and moisture content and their effect was studied in both freshly cooked or shelf-stable cooked pasta. The effect of multiple hydrocolloids (at different levels) was considered in the case of tomato sauce. In the case of pasta, it was found that water content was indeed a very important variable in defying pasta mechanical properties and water status. Higher moisture contents in pasta resulted in softer samples and reduced the changes in physico-chemical parameters during storage. Glycerol was found to favor water uptake and to soften the pasta matrix, acting as plasticizer and increasing molecular mobility. The addition of gluten hardened pasta but did not affect the water status. The combination of higher amount of gluten (15%, g gluten / 100 g product) with higher moisture content (59-65%, g water / 100 g product) were found to minimize the physico-chemical changes occurring in RTE pasta meals during storage, improving quality at longer storage times. Hydrocolloids added into tomato sauce modulated its mechanical attributes and water status in very different manner, depending on hydrocolloid type and concentration. This may allow to produce tomato sauce for different applications and that are expected to have different performance if placed in contact with pasta in a RTE meal. Future work should include an investigation of how the interaction between the two phases (pasta and sauce) can be modulated and controlled by controlling the properties of the single phases with the goal of obtaining highly acceptable products also at longer storage times.