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Genetic Variability in Glucosinolates in Seed of Brassica juncea: Interest in Mustard Condiment

Merah, Othmane Genetic Variability in Glucosinolates in Seed of Brassica juncea: Interest in Mustard Condiment. (2015) Journal of Chemistry, 2015. 1-6. ISSN 2090-9063

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Official URL: https://doi.org/10.1155/2015/606142

Abstract

Brassica juncea is mostly used for oil production which implies selection of genotypes with low glucosinolates level and high oil content. In contrast, condiment production needs varieties with high level in some glucosinolates including sinigrin. The genetic variability was studied mostly by molecular tools. The objectives were almost the decrease of glucosinolates level in order to use the oilcake for animal feed. The aim of this work is to study the genetic variability for different glucosinolates and their relationships with agronomical traits within a large collection of Brassica juncea genotypes for condiment uses. A collection of 190 genotypes from different origins was studied in Dijon (France). Oil content and total glucosinolates, and sinigrin and gluconapin levels were measured. Flowering and maturation durations, seed yield, and yield components were also measured. Large variability was observed between genotypes for the measured traits within the studied collection. Total glucosinolates varied twofold between extreme genotypes. Values of sinigrin content varied from 0 to more than 134 µmol·g−1. Correlations between glucosinolates traits and both phenological and agronomical characters are presented and discussed for their potential for industrial condiment uses.

Item Type:Article
Additional Information:This is an open access article distributed under the Creative Commons Attribution License
HAL Id:hal-02525959
Audience (journal):International peer-reviewed journal
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Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
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Deposited On:31 Mar 2020 09:42

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