Whole-genome assembly and annotation of northern wild rice, Zizania palustris L., supports a whole-genome duplication in the Zizania genus.

Zizania palustris L. (northern wild rice, NWR) is an aquatic grass native to North America that is notable for its nutritious grain. This is an important species with ecological, cultural and agricultural significance, specifically in the Great Lakes region of the USA. Using flow cytometry, we first estimated the NWR genome size to be 1.8 Gb. Using long- and short-range sequencing, Hi-C scaffolding and RNA-seq data from eight tissues, we generated an annotated whole-genome de novo assembly of NWR. The assembly was 1.29 Gb in length, highly repetitive (approx. 76.0%) and contained 46 421 putative protein-coding genes. The expansion of retrotransposons within the genome and a whole-genome duplication (WGD) after the Zizania-Oryza speciation event have both led to an increase in the genome size of NWR in comparison with Oryza sativa L. and Zizania latifolia. Both events depict a genome rapidly undergoing change over a short evolutionary time. Comparative analyses revealed the conservation of large syntenic blocks between NWR and O. sativa, which were used to identify putative seed-shattering genes. Estimates of divergence times revealed that the Zizania genus diverged from Oryza approximately 26-30 million years ago (26-30 MYA), whereas NWR and Z. latifolia diverged from one another approximately 6-8 MYA. Comparative genomics confirmed evidence of a WGD in the Zizania genus and provided support that the event occurred prior to the NWR-Z. latifolia speciation event. This genome assembly and annotation provides a valuable resource for comparative genomics in the Oryzeae tribe and provides an important resource for future conservation and breeding efforts of NWR.

Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose.

Soybean (Glycine max (L.)) is the world's most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world's protein concentrate for livestock feeding. One of the factors that limit soybean's utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.