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Dark septate endophytes (DSE) protect host plants against a variety of environmental stresses, however our knowledge about the roles of DSE in improving drought tolerance of crops is poor. In this study, sorghum (Sorghum bicolor L. Moench) was inoculated with a DSE strain (Exophiala pisciphila GM25) under two different soil water conditions (well-watered (WW), -0.11 MPa; drought-stressed (DS), -0.69 MPa) for one month. At the end of this experiment, sorghum roots were obviously colonized by DSE with 50.5%-62.5% colonization rate. When compared with non-inoculated seedlings under both WW and DS conditions, E. pisciphila-inoculated sorghum had greater plant height, collar diameter, shoot dry weight, net photosynthetic rate (Pn), stomatal conductance (g s ), transpiration rate (E), maximal photochemical efficiency of PSII photochemistry (Fv/Fm) and actual quantum yield (PSII), and lower intercellular CO 2 concentration (Ci). In addition, in comparison to noninoculation under DS conditions, E. pisciphila inoculation also improved the root dry weight, non-photochemical quenching values (NPQ), photochemical quenching values (qP), increased the content of related secondary metabolites including anthocyanin, polyphenol and flavonoid and enhanced the enzymatic activities related to secondary metabolism, such as cinnamyl alcohol dehydrogenase (CAD), phenylalanine ammonia-lyase (PAL), guaiacol peroxidase (G-POD) in sorghum seedlings. Our results demonstrated that the drought resistance of sorghum seedlings were positively improved by E. pisciphila inoculation with better plant growth, gas exchange, photosynthesis, chlorophyll fluorescence, secondary metabolites and enzyme activities related to secondary metabolism. Inoculation with E. pisciphila is an efficient strategy to survive for sorghum in drought environment.

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Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studied. The results indicated that there were significant changes in total phenolic compounds (TPC), total monomeric anthocyanin (TMA), titratable acidity (TA), and DPPH-free radical scavenging activity (DFRSA), while pH and electrical conductivity (EC) hardly changed. DFRSA was correlated to TPC, TMA, and TA during microwave treatment. The changing trend of chromatic characteristics (CC), which induced by microwave irradiation, was consistent with that of aging red wine. The results of principal component analysis showed that there was a big difference between the untreated red wine and the treated red wine under different microwave conditions. The results suggested that microwave technology could change some physicochemical properties of red wine and promote the aging of red wine. Irradiación con microondas: impactos en las propiedades fisicoquímicas del vino tinto RESUMEN Se considera que la irradiación con microondas es una tecnología alternativa potencial para promover el proceso de añejamiento del vino. Con esta premisa se estudiaron los efectos de la irradiación por microondas en algunas propiedades fisicoquímicas importantes del vino tinto seco joven Cabernet Sauvignon. Los resultados obtenidos indicaron que se produjeron cambios significativos en los compuestos fenólicos totales (TPC), la antocianina monomérica total (TMA), la acidez valorable (TA) y la actividad de eliminación de radicales libres del DPPH (DFRSA), mientras que el pH y la conductividad eléctrica (EC) apenas se modificaron. Se constató que durante el tratamiento con microondas la DFRSA se correlacionó con los TPC, la TMA y la TA. La tendencia de cambio de las características cromáticas (CC), inducida por la irradiación con microondas, es coherente con la del añejamiento del vino tinto. Los resultados del análisis de los componentes principales dieron cuenta de que, bajo diferentes condiciones de microondas, existe una gran diferencia entre el vino tinto sin tratar y el vino tinto tratado. En este sentido apuntan a que la tecnología de microondas podría alterar algunas propiedades fisicoquímicas del vino tinto, promoviendo de esta forma su añejamiento.