Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

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...

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Autores principales:	Camille Vindras-Fouillet, Isabelle Goldringer, Gaëlle van Frank, Marc Dewalque, Axel Colin, Hélène Montaz, Jean-François Berthellot, Raphaël Baltassat, Christian Dalmasso
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	organic farming sensory characterization bread wheat agrobiodiversity nutritional content participatory plant breeding Agriculture S
Acceso en línea:	https://doaj.org/article/503a57ceb61241bc9e25527239599723
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spelling	oai:doaj.org-article:503a57ceb61241bc9e255272395997232021-11-25T16:03:14ZSensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding10.3390/agronomy111121172073-4395https://doaj.org/article/503a57ceb61241bc9e255272395997232021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4395/11/11/2117https://doaj.org/toc/2073-4395Wheat 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.Camille Vindras-FouilletIsabelle GoldringerGaëlle van FrankMarc DewalqueAxel ColinHélène MontazJean-François BerthellotRaphaël BaltassatChristian DalmassoMDPI AGarticleorganic farmingsensory characterizationbread wheatagrobiodiversitynutritional contentparticipatory plant breedingAgricultureSENAgronomy, Vol 11, Iss 2117, p 2117 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	organic farming sensory characterization bread wheat agrobiodiversity nutritional content participatory plant breeding Agriculture S
spellingShingle	organic farming sensory characterization bread wheat agrobiodiversity nutritional content participatory plant breeding Agriculture S Camille Vindras-Fouillet Isabelle Goldringer Gaëlle van Frank Marc Dewalque Axel Colin Hélène Montaz Jean-François Berthellot Raphaël Baltassat Christian Dalmasso Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
description	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.
format	article
author	Camille Vindras-Fouillet Isabelle Goldringer Gaëlle van Frank Marc Dewalque Axel Colin Hélène Montaz Jean-François Berthellot Raphaël Baltassat Christian Dalmasso
author_facet	Camille Vindras-Fouillet Isabelle Goldringer Gaëlle van Frank Marc Dewalque Axel Colin Hélène Montaz Jean-François Berthellot Raphaël Baltassat Christian Dalmasso
author_sort	Camille Vindras-Fouillet
title	Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
title_short	Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
title_full	Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
title_fullStr	Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
title_full_unstemmed	Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
title_sort	sensory analyses and nutritional qualities of wheat population varieties developed by participatory breeding
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/503a57ceb61241bc9e25527239599723
work_keys_str_mv	AT camillevindrasfouillet sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding AT isabellegoldringer sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding AT gaellevanfrank sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding AT marcdewalque sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding AT axelcolin sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding AT helenemontaz sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding AT jeanfrancoisberthellot sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding AT raphaelbaltassat sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding AT christiandalmasso sensoryanalysesandnutritionalqualitiesofwheatpopulationvarietiesdevelopedbyparticipatorybreeding
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Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

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