Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
| Autor: | Marc Dewalque, Raphaël Baltassat, Isabelle Goldringer, Jean-François Berthellot, Axel Colin, Christian Dalmasso, Camille Vindras-Fouillet, Hélène Montaz, Gaëlle van Frank |
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| Přispěvatelé: | Institut Technique de l'Agriculture Biologique (ITAB), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Dynamiques et écologie des paysages agriforestiers (DYNAFOR), École nationale supérieure agronomique de Toulouse [ENSAT]-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Réseau Semences Paysannes, Independent Author, European Union's Horizon 2020 research and innovation program 633571 |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
0106 biological sciences Peduncle (anatomy) Population bread wheat Context (language use) Biology 01 natural sciences 0404 agricultural biotechnology organic farming agrobiodiversity Cultivar education 2. Zero hunger Genetic diversity education.field_of_study business.industry food and beverages Staple food Agriculture 04 agricultural and veterinary sciences 040401 food science Biotechnology sensory characterization participatory plant breeding nutritional content Organic farming Agricultural biodiversity business Agronomy and Crop Science 010606 plant biology & botany |
| Zdroj: | Agronomy, Vol 11, Iss 2117, p 2117 (2021) Agronomy Volume 11 Issue 11 Agronomy, MDPI, 2021, 11 (11), pp.2117. ⟨10.3390/agronomy11112117⟩ |
| ISSN: | 2073-4395 |
| DOI: | 10.3390/agronomy11112117⟩ |
| Popis: | International audience; Wheat is a staple food in many diets and is currently cultivated worldwide. It provides a large proportion of the daily energy intake and contributes to food balance. Changes in agro-industrial practices in the bread sector, from the field to bread-making, have led to an increase in chronic diseases and nutritional deficits, emphasizing the link between food and health. Several levers could be used to improve the nutritional quality of bread wheat. Organic farming, by avoiding the use of pesticides, might allow for greater consumption of wholegrain products. Breeding wheat cultivars with an enhanced mineral content may serve as another lever. In this context, the on-farm participatory plant-breeding of highly diversified varieties could provide promising resources. This study investigated the sensory and nutritional quality of nine population varieties resulting from a ten-year participatory plant-breeding process compared to two commercial pure-line varieties. Analysis of variance showed genotype effects for Mg and Zn concentration, so breeding for a high Mg and Zn concentration can reasonably be envisaged. Moreover, a positive correlation was found between plant height, peduncle height (distance between the Last Leaf and Spike (LLSD)) and nutrient content. Finally, as population varieties express more differences in their profile when grown in less fertile soils, these results emphasize the benefits of genetic diversity for diverse nutritional intake and sensory properties. |
| Databáze: | OpenAIRE |
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