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Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
Leafy Vegetables Leafy Vegetables
WP 3: EvaluationWP 3: Evaluation
Leader: Valérie Cadot, France
GEVES :Variety and seed, study and control group
Groupe d’Etude et de contrôle des Variétés Et des Semences
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
Outline presentationOutline presentation
A.A. Goal Goal
B.B. MilestonesMilestones
C.C. Preparation of evaluation testsPreparation of evaluation tests
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
A.A. GoalGoal
Evaluation for pests and diseases resistanceEvaluation for pests and diseases resistance
Evaluation for quality and abiotic charactersEvaluation for quality and abiotic characters
Inclusion in the databasesInclusion in the databases
to enable a more sustainable production methods and a to enable a more sustainable production methods and a
better quality productbetter quality product
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
B.B. MilestonesMilestones 2007, December:2007, December:
– Material selected for the evaluation activities of the 4 cropsMaterial selected for the evaluation activities of the 4 crops– Seeds sent to the partners Seeds sent to the partners
2008, June: 2008, June: 1st year of evaluation1st year of evaluation 2009, December: 2009, December: 2nd year of evaluation2nd year of evaluation
– Lettuce : Lettuce : 70 70 – Spinach: Spinach: 210210– Chicory: Chicory: 170 170 – Minor crops: Minor crops: 3030
2010, December: 2010, December: 3rd year of evaluation3rd year of evaluationData entered in a fixed format to be sent to the database Data entered in a fixed format to be sent to the database managersmanagers– Lettuce : Lettuce : 107/ 115 (contract)107/ 115 (contract)– Spinach: Spinach: 320320– Chicory: Chicory: 390 / 265 (contract)390 / 265 (contract)– Minor crops:Minor crops: 4949
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
C.C. Preparation of evaluationsPreparation of evaluations1.1. What is done by who?What is done by who?
2.2. How to select the material for evaluation How to select the material for evaluation (core collection)?(core collection)?
3.3. What about seeds? What about seeds? who sends to who?who sends to who? which quantity?which quantity?
4.4. What about methods? What about methods? if absent, which process? if absent, which process? harmonization when several methods?harmonization when several methods?
5.5. Which type of data will be included in the Which type of data will be included in the data base?data base?
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
1.1. What is done by who?What is done by who?a) fora) for pests and diseases resistance pests and diseases resistance
Lettuce: Lettuce: 52 evaluations52 evaluations
– Bremia lactucaeBremia lactucae P4 (CZ), P10 (GBR)P4 (CZ), P10 (GBR)
– Root-knot nematodes (Root-knot nematodes (Meloidogyne spMeloidogyne sp.).) P13 (SLO)P13 (SLO)
Spinach: Spinach: 250 evaluations250 evaluations
– Downy mildew (Peronospora farinosa)Downy mildew (Peronospora farinosa) P0 (NLD)P0 (NLD)
Chicory: Chicory: 165 evaluations165 evaluations
– Thielaviopsis basicolaThielaviopsis basicola P2 P2 (FRA) (FRA)
– Alternaria cichoriiAlternaria cichorii P2 (FRA) P2 (FRA)
– Sclerotinia sclerotiorumSclerotinia sclerotiorum P2 (FRA) P2 (FRA)
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
1.1. What is done by who?What is done by who?b) b) for quality and abiotic charactersfor quality and abiotic characters
Lettuce: Lettuce: 55 evaluations55 evaluations– Post harvest discolorationPost harvest discoloration P1(GBR)P1(GBR)– Winter hardinessWinter hardiness P7 (AUT)P7 (AUT)– Quality, taste (organoleptic)Quality, taste (organoleptic) P7(AUT), P9 (SLO)P7(AUT), P9 (SLO)
Spinach: Spinach: 70 evaluations70 evaluations– Nitrate, oxalic acid, dry matterNitrate, oxalic acid, dry matter P5 (DAN, SW)P5 (DAN, SW)
Chicory: Chicory: 225 evaluations225 evaluations– Shape, color, taste, history, regionalismShape, color, taste, history, regionalismP8 (CHE)P8 (CHE)– SesquiterpenesSesquiterpenes P12 (ITA)P12 (ITA)– Internal sensory characteristicsInternal sensory characteristics P12 (ITA)P12 (ITA)
Valerianella: Valerianella: 9 evaluations9 evaluations– Winter hardiness, tasteWinter hardiness, taste P9 (SLO)P9 (SLO)
Rucola: Rucola: 40 evaluations40 evaluations– Nitrate, dry matter Nitrate, dry matter P5 (DAN, SW)P5 (DAN, SW)– Glucosinolate contentGlucosinolate content P12 (ITA)P12 (ITA)
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
2. How to select the material for 2. How to select the material for evaluation (core collection)?evaluation (core collection)?
a)a) Which Which criteriacriteria to select accessions? to select accessions?
b)b) Which Which methodsmethods to select accessions? to select accessions?
c)c) Who are the Who are the actorsactors for selecting for selecting material?material?
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
a) Which criteria to select accessions?a) Which criteria to select accessions?
– based on maximizing the genetic diversity with with a limited set of accessions a limited set of accessions (core collection: often 5 to (core collection: often 5 to 20% of the whole collection)20% of the whole collection)
– based based on the purpose of evaluationson the purpose of evaluations ex : ex : Bremia lactucaeBremia lactucae: old cultivars without Dm genes : old cultivars without Dm genes (durable resistance).(durable resistance).
– to use to use the same accessions (or subgroups) for the same accessions (or subgroups) for the different evaluationsthe different evaluations while taking into while taking into account the purpose of each one.account the purpose of each one.
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
b) Which methods to select accessions?b) Which methods to select accessions? Analytical procedures in order to maximize the
genetic diversity: Multivariate analysis (Principal Component Scoring), cluster analysis
Pragmatic considerations: - the group size: ex: L strategy (logarithmic)
- availability of seeds- quality of documentation: passport data computerized curator’s knowledge about the phenotype - use of needs - reputation: standard,…
A mixture of different strategies based on diversity, use and numbers
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
5 steps 5 steps for the selection of a core collectionfor the selection of a core collection(see « Core collections of plant genetic resources », IPGRI)
1.1. Identify the material that will be Identify the material that will be presentedpresented
2.2. Decide on the size of the core collectionDecide on the size of the core collection
3.3. Divide the set of material used into Divide the set of material used into distinct groupsdistinct groups
4.4. Decide on the number of entries per Decide on the number of entries per groupgroup
5.5. Choose the entries from each group that Choose the entries from each group that will be included in the core.will be included in the core.
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
c) Who are the actors for selecting c) Who are the actors for selecting material?material?
Partners: holding collections
Partners: in charge of evaluations
The task leaderLettuce (HRI: Pink)
Spinach (CGN: van Treuren)Chicory (GEVES: Cadot)
Minor crops (IPK: Borner)
Selecting material for evaluation (core collection)
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
c1) For lettuce (ILDB)c1) For lettuce (ILDB)
Countries holding collections?
Numb.
Czech Republic P4 1524
France P2- P6 1139
Germany P3 1158
Netherlands P0 2500
Nordic Countries P5 32
Slovenia P13 186
United Kingdom P1 1600
Collections of 3 NGO's 307
Total hold by project members
8446
HRI: PinkPartner Numb. Evaluati
on
P4 (Palacky Univ.)
30 Bremia lactucae
P10 (HDRA)
17
P13 (AIS) 10-20 Meloidogyne sp.
P1 (HRI) 24 Post harvest discoloration
P7 (Arche Noah)
15:? various types
Winter hardiness
P7 (Arche Noah)
6:? winter-butterhead
Taste (organoleptic)Quality
P9 (USOFA)and P13 (AIS)
10
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
c2) For spinachc2) For spinach
Countries holding collections?
Numb.
Czech Republic P4 17
France P2 117
Germany P3 207
Netherlands P0 386
Nordic Countries P5 60
Slovenia P9 -
United Kingdom P1 130
Collections of 3 NGO's 43
Total hold by project members
960
Partner
Evaluation Numb.
P0 (CGN)
Downy mildew,3-5 races (breeders)
250
P5 (NGB)
Nitrate 70
P5 (NGB)
Oxalic acid 70
P5 (NGB)
Dry matter 70
CGN: van Treuren
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
c3) For chicoryc3) For chicory
Countries holding collections?
Numb.
Czech Republic P4 (Univ. Palacky)
24
France P2 (GEVES) 150
Germany P3 (IPK) 630
Slovenia P13 (AIS) 7
United Kingdom P1 (HRI)
63
Austria NGO P7 (Arche Noah)
38
Total hold by project members
908
Partner Evaluation Numb.
P2- GEVES Thielaviopsis basicolaAlternaria cichoriiSclerotinia sclerotiorum
756030
P8 (Pro Specie Rara)
Shape, color, taste, history, regionallity
100
P12 (UNIBO) Sesquiterpene lactonesexternal
100
P12 (UNIBO) Internal sensory characteristics
25
GEVES: Cadot
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
c4) For minor cropsc4) For minor crops
Countries holding collections?
Numb.
Czech Republic P4 3
France P2 32
Germany P3 163
Netherlands P0 10
Nordic Countries P5
-
Slovenia P9 9
United Kingdom P1 27
Collections of 3 NGO's
25
Total hold by project members
269
IPK: BornerPartner
Evaluation Numb.
P9 (USOFA)
Winter hardinessand taste (organoleptic)
9
P5 (NGB)
Nitrate, dry matter
20
P12 (UNIBO)
Glucosinolate content
20-40
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
3.3. Lettuce: What about seeds?Lettuce: What about seeds?Lettuce Evaluation Partner Method
Numb. accessions evaluated
Modalities Quantity of seeds?
Pest and diseases
Bremia lactucae
P4 (Palacky Univ.)
20 isolates (seedlings)
30 20 seedlings* 20 isolates =400 plants
1 g ?
P10 (HDRA) natural infection (R. field)
17 Replicate ?
?
Meloidogyne sp.
P13 (AIS) yes 10-20 20 plants 0.6 g ?
Other properties Post harvest discoloration
P1 (HRI) yes 24 ? ?
Winter hardiness
P7 (Arche Noah)
yes
15:? various types
? ?
Taste (organoleptic) Quality
P7 (Arche Noah)
no 6:? winter-butterhead
3 locations
?
P9 (USOFA) P13 (AIS)
yes 10 3 locations
?
1000 seeds = 1.25 g or 1g = 800 seeds
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
3.3. Spinach: What about seeds?Spinach: What about seeds?
Spinach (Spinacia spp.)
Evaluation Partner Method
Numb. accessions evaluated
Modalities Quantity of seeds ?
Pest and diseases
Downy mildew, 3-5 races (breeders)
P0 (CGN) yes 250
30 plants * 5 races= 150 plants
5 g?
Other properties Nitrate P5 (NGB) yes 70 ? Oxalic acid P5 (NGB) yes 70 ? Dry matter P5 (NGB) yes 70 ?
1000 seeds =9g or 1g=110 seeds
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
3.3. Chicory: What about seeds?Chicory: What about seeds?Chicory (Cichorium spp.)
Evaluation Partner Method
Numb. accessions evaluated
Modalities Quantity of seeds?
Pest and diseases
Thielaviopsis basicola Alternaria cichorii Sclerotinia sclerotiorum
P2- SNES P2- GEVES P2-FNPE
yes yes yes
75 60 30
30 plants
0.6 g 0.6 g 0.6 g
Other properties Shape, color, taste,
history, regionallity P8 (Pro Specie Rara)
yes 100 ?
Sesquiterpene lactones external
P12 (UNIBO) yes
100
?
Internal sensory characteristics
P12 (UNIBO) yes
25 ?
1000 seeds = 1.6 g or 1g =600 seeds
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
3.3. Minor crops: What about seeds?Minor crops: What about seeds?
Minor leafy vegetables
Evaluation Partner Method
Numb. accessions evaluated
Modalities Quantity of seeds?
Valerianella: Other properties
Winter hardiness and taste (organoleptic)
P9 (USOFA) yes 9 ?
Rucola: Other properties
Nitrate, dry matter P5 (NGB) yes (see spinach)
20 including material from other collections
?
Glucosinolate content P12 (UNIBO) yes 20-40 ?
Valerianella: 1000 seeds = 0.7 to 4 g
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
4.4. What about methods?What about methods?
– If method absent, do we use the If method absent, do we use the method of another partner? method of another partner? Ex : Lettuce: Taste (organoleptic) and qualityEx : Lettuce: Taste (organoleptic) and qualityP7: No method P7: No method use P9 method?use P9 method?
– Harmonization when several methods?Harmonization when several methods?Ex: ChicoryEx: Chicory::
Internal sensory characteristics (P12) & Taste (P8)Internal sensory characteristics (P12) & Taste (P8)
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
5.5. Which type of data will be Which type of data will be included in the data base?included in the data base?
1.1. A note and its level of expression A note and its level of expression associated associated (harmonization to define)(harmonization to define)
2.2. A measured noteA measured note
3.3. A file, A file, linked to the accession numberlinked to the accession number
4.4. A text, A text, to include in a field « Remarks »to include in a field « Remarks »
5.5. Or a combination of these possibilities? Or a combination of these possibilities?
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
Which type of data will be sent in Which type of data will be sent in prefixed format file?prefixed format file?
Species Items Partners Evaluation Which data format will be
sent?
Chicory Pest and diseases
P2- SNESP2- GEVESP2-FNPE
Thielaviopsis basicolaAlternaria cichoriiSclerotinia sclerotiorum
1: note with its level of expression associated
4 (eventually): remarks
Other properties
P8 (Pro Specie Rara)
Shape, color, taste, history, regionallity
P12 (UNIBO)
Sesquiterpene lactonesexternal
P12 (UNIBO)
Internal sensory characteristics
Leafy Vegetables, WP3, 14 th FebruaryLeafy Vegetables, WP3, 14 th February
Let’s go for a fruitful discussion!Let’s go for a fruitful discussion!