Browsing by Author "Ivan Kabiita Arinaitwe"

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Inhibition Of Cell Death As An Approach For Development Of Transgenic Resistance Against Fusarium Wilt Disease
(Afr. J. Biotechnol., 2016-04-17) Betty Magambo; Khanna Harjeet; Geofrey Arinaitwe; Sali Tendo; Ivan Kabiita Arinaitwe; Jerome Kubiriba; Wilberforce Tushemereirwe; James Dale
Fusarium oxysporum f. sp. cubense (Foc) is one of the major threats to dessert banana (Musa spp.) production. In Uganda, ‘Sukali Ndiizi’ is one of the most popular dessert banana cultivars and it is highly susceptible to Fusarium wilt. Development of resistant cultivars through transgenic approaches has shown to offer one of the most effective control options for most diseases. The transgenic approaches for providing plant disease resistance have mainly been through either enzymatic destruction of pathogen structures, neutralization of pathogen and its products or production of metabolites that eventually kill the pathogen. However in recent years, methods that prevent cell death of host plant after infection especially for necrotrophic pathogens like F. oxysporum have registered success in providing resistance in several crops. We investigated whether the transgenic expression of a programmed cell death inhibition gene in Sukali Ndiizi could be used to confer Fusarium resistance to Foc race 1. Embryogenic cell suspensions of cv. ‘Sukali Ndiizi, were stably transformed with a synthetic, plant-codon optimise mCed-9 gene. Twenty-eight independently transformed plant lines were regenerated. The lines were inoculated with Foc race 1 and observed for 13 weeks in small-plant glasshouse. Three transgenic lines showed significantly lower internal and external disease symptoms than the wild-type susceptible ‘Sukali Ndiizi’ banana plants used as controls. This is the first report from Africa on the generation of Fusarium wilt tolerant transgenic ‘Sukali Ndiizi’, a very popular but rapidly diminishing African dessert banana.
Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)
(Journal of The Science of Food and Agriculture, 2023-04-08) Elizabeth Khakasa; Charles Muyanja; Robert Mugabi; Christophe Bugaud; Nelly Forestier-Chiron; Brigitte Uwimana; Ivan Kabiita Arinaitwe; Kephas Nowakunda
BACKGROUND: It has recently become increasingly evident that banana projects in Uganda need to consider consumer preferences as part of the breeding process to increase the acceptability of new cultivars. A trained panel used quantitative descriptive analysis (QDA) as a tool to assess the sensory characteristics of 32 cooking bananas (matooke). The aim was to investigate which sensory characteristics best describe matooke. RESULTS: Fourteen descriptors were generated. The preferred attributes of matooke were high-intensity yellow color, homogeneous distribution of yellow color, good matooke aroma, highly moldable by touch, moist and smooth in the mouth. Analysis of variance revealed significant differences in the yellowness, homogeneity of color, firmness, moistness, smoothness, matooke aroma, hardness, and moldability across the genotypes (P < 0.05). Principal component analysis (PCA) showed strong positive correlations between yellowness and homogeneity of the color (R = 0.92). Smoothness in the mouth and moldability by touch were strongly and positively correlated (R = 0.88). Firmness in the mouth was well predicted by hardness to touch (R2 = 0.85). The matooke samples were ranked into two sensory clusters by agglomerative hierarchical clustering (AHC). CONCLUSION: The study showed attribute terms that could be used to describe matooke and also revealed that QDA may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes because of its ability to discriminate among the banana hybrids.