Detection and elimination of resting spores of Olpidium vectoring lettuce big-vein disease in lettuce seedling nursery production. This project will devise nucleic acid and serology methods for detection of Olpidium brassicae, vector of lettuce big-vein disease (LBVD), during various phases of lettuce seedling production in nursery environments. It will be the first study to develop sustainable and environmentally responsible nursery best-practice protocols for integrated management of O. brass ....Detection and elimination of resting spores of Olpidium vectoring lettuce big-vein disease in lettuce seedling nursery production. This project will devise nucleic acid and serology methods for detection of Olpidium brassicae, vector of lettuce big-vein disease (LBVD), during various phases of lettuce seedling production in nursery environments. It will be the first study to develop sustainable and environmentally responsible nursery best-practice protocols for integrated management of O. brassicae in routine seedling production and for management within the lettuce industry. These protocols will ensure that the spread of LBVD from contaminated lettuce nurseries to farms is prevented. It will also be a unique study of the establishment of a disease in new land with different soils and agricultural practices.Read moreRead less
Genome editing to improve the dietary quality of potato. The project aims to develop non-genetically modified (non-GM) potato varieties with lower glycaemic index (GI) but good agronomic and culinary traits. Potato is the world's fourth-most important food. It is integral to the western diet and consumption is rising rapidly in Asia. However, the starch in cooked potato is readily digestible causing a rapid elevation of blood sugar levels on eating (i.e. it has a high GI). Long-term consumption ....Genome editing to improve the dietary quality of potato. The project aims to develop non-genetically modified (non-GM) potato varieties with lower glycaemic index (GI) but good agronomic and culinary traits. Potato is the world's fourth-most important food. It is integral to the western diet and consumption is rising rapidly in Asia. However, the starch in cooked potato is readily digestible causing a rapid elevation of blood sugar levels on eating (i.e. it has a high GI). Long-term consumption of meals with high GI is associated with increased risk of obesity, type-2 diabetes and cardiovascular disease. This project aims to use new genome editing methods to silence key genes that influence starch composition and thus develop non-GM potato varieties with lower GI to reduce these risks.Read moreRead less