leafy vegetables, wp3, 14 th february leafy vegetables wp 3: evaluation leader: valérie cadot,...

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


Outline presentationOutline presentation

A.A. Goal Goal

B.B. MilestonesMilestones

C.C. Preparation of evaluation testsPreparation of evaluation tests


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


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


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?


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)


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)


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?


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.


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


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.


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)


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


c2) For spinachc2) For spinach


Numb.

Czech Republic P4 17

France P2 117

Germany P3 207

Netherlands P0 386

Nordic Countries P5 60

Slovenia P9 -


Collections of 3 NGO's 43


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


c3) For chicoryc3) For chicory


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


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


c4) For minor cropsc4) For minor crops


Numb.

Czech Republic P4 3

France P2 32

Germany P3 163

Netherlands P0 10

Nordic Countries P5

-

Slovenia P9 9


Collections of 3 NGO's

25


269

IPK: BornerPartner

Evaluation Numb.

P9 (USOFA)

Winter hardinessand taste (organoleptic)

9

P5 (NGB)

Nitrate, dry matter

20

P12 (UNIBO)

Glucosinolate content

20-40


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


3.3. Spinach: What about seeds?Spinach: What about seeds?

Spinach (Spinacia spp.)

Evaluation Partner Method


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


3.3. Chicory: What about seeds?Chicory: What about seeds?Chicory (Cichorium spp.)




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


3.3. Minor crops: What about seeds?Minor crops: What about seeds?

Minor leafy vegetables




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


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)


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?


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


Let’s go for a fruitful discussion!Let’s go for a fruitful discussion!

leafy vegetables, wp3, 14 th february leafy vegetables wp 3: evaluation leader: valérie cadot,...

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