Fruit Quality Characters of Myrtle (Myrtus communis L.) Selections: Review of a Domestication Process

被引:10
|
作者
Medda, Silvia [1 ]
Mulas, Maurizio [1 ,2 ]
机构
[1] Univ Sassari, Dept Agr Sci, Via Nicola 9, I-07100 Sassari, Italy
[2] Univ Sassari, Ctr Conservat & Evaluat Plant Biodivers, Via Nicola 9, I-07100 Sassari, Italy
关键词
myrtle germplasm; phenotypic variability; wild populations; cultivar selections; hybrids; ESSENTIAL OIL COMPOSITION; ANTIOXIDANT ACTIVITY; GENETIC DIVERSITY; EXTRACTS; BERRIES; POPULATIONS; LEAVES; WILD; VARIABILITY; CULTIVARS;
D O I
10.3390/su13168785
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Interest in myrtle (Myrtus communis L.) by food, cosmetics, and pharmaceutic industries generated the integration of biomasses harvested from wild populations as raw materials with yields of cultivated orchards. The domestication process is reviewed considering shoot, fruit, and leaf biometric characters of selections obtained in three steps of the program. The first step started in Sardinia (Italy) in 1995 by the analysis of wild germplasm variability. Seventy accessions were the object of the first studied population of mother plants. Agamic propagation tests, as well quality evaluations of fruit and leaves, were integrated into the first step. In the second step, a field of comparison of forty-two agamically propagated cultivars functional to biomass production and to food uses was planted and evaluated for phenotypic characters. In the third step, a new population of twenty selections was obtained by open cross-pollination of some of the cultivars and further phenotypic selection in seedling population. In this review, the three populations are compared for biometric shoot, leaves and fruit characters, in order to verify the pressure of domestication process on these traits. Wild populations showed high variability only partially used during the first step, while the hybridization may create new variability for use in the genetic improvement of myrtle.
引用
收藏
页数:16
相关论文
共 50 条
  • [41] Radical scavenging activity and antioxidant activity of liquors of myrtle (Myrtus communis L.) berries and leaves
    Alamanni, MC
    Cossu, M
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2004, 16 (02) : 197 - 208
  • [42] Antioxidant activities and fatty acid composition of wild grown myrtle (Myrtus communis L.) fruits
    Serce, Sedat
    Ercisli, Sezai
    Sengul, Memnune
    Gunduz, Kazim
    Orhan, Emine
    [J]. PHARMACOGNOSY MAGAZINE, 2010, 6 (21) : 9 - 12
  • [43] Effect of myrtle (Myrtus communis L.) oil on performance, egg quality, some biochemical values and hatchability in laying quails
    Bulbul, T.
    Yesilbag, D.
    Ulutas, E.
    Biricik, H.
    Gezen, S. S.
    Bulbul, A.
    [J]. REVUE DE MEDECINE VETERINAIRE, 2014, 165 (9-10) : 280 - 288
  • [44] The effects of different extraction methods on biochemical parameters of black myrtle (Myrtus communis L.) fruits
    Alim, E.
    Cinar, O.
    [J]. IV INTERNATIONAL SYMPOSIUM ON POMEGRANATE AND MINOR MEDITERRANEAN FRUITS, 2019, 1254 : 303 - 310
  • [45] Fractionnal distillation effect on the chemical composition and antimicrobial activity of Moroccan Myrtle (Myrtus communis L.)
    Satrani, Badr
    Farah, Abdellah
    Talbi, Mohammed
    [J]. ACTA BOTANICA GALLICA, 2006, 153 (02) : 235 - 242
  • [46] Fractional distillation effect on the chemical composition of Moroccan myrtle (Myrtus communis L.) essential oils
    Farah, A
    Afifi, A
    Fechtal, M
    Chhen, A
    Satrani, B
    Talbi, M
    Chaouch, A
    [J]. FLAVOUR AND FRAGRANCE JOURNAL, 2006, 21 (02) : 351 - 354
  • [47] Chemical Composition of Myrtle (Myrtus communis L.) Berries Essential Oils as Observed in a Collection of Genotypes
    Usai, Marianna
    Marchetti, Mauro
    Culeddu, Nicola
    Mulas, Maurizio
    [J]. MOLECULES, 2018, 23 (10):
  • [48] Antiradical Activity and Total Phenolic Contents of Wild and Cultivated Myrtle (Myrtus communis L.) Fruits
    Uzun, H., I
    Bayir, A.
    [J]. PLANTA MEDICA, 2011, 77 (12) : 1415 - 1415
  • [49] Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey
    Aydin, Cevat
    Ozcan, M. Musa
    [J]. JOURNAL OF FOOD ENGINEERING, 2007, 79 (02) : 453 - 458
  • [50] Effect of different technological processes on the chemical composition of myrtle (Myrtus communis L.) alcoholic extracts
    Carlo I. G. Tuberoso
    Andrea Barra
    Paolo Cabras
    [J]. European Food Research and Technology, 2008, 226 : 801 - 808