Improving the conservation and use of traditional germplasm through breeding for local adaptation: The Case of the Castellfollit del Boix Common Bean (Phaseolus vulgaris L.) Landrace
Improving the conservation and use of traditional germplasm through breeding for local adaptation: The Case of the Castellfollit del Boix Common Bean (Phaseolus vulgaris L.) Landrace
Author
Casals, J.; Rivera, A.; Rull, A.; Romero Del Castillo, M.; Sabate, J.; Sans, S.; Soler, S.; Díez , M.; Casañas, F.; Prohens, J.; Simo, J.
The dramatic reduction in the diversity of crops in the last century is often attributed to the consolidation of scientific breeding, probably because the two processes have occurred at the same time. We carried out a breeding program to enhance the Castellfollit del Boix landrace of common bean (Phaseolus vulgaris L.) in a low-input environment to determine the effects of breeding on a landrace at risk of disappearing. The program increased the number of accessions conserved ex situ and obtaine...
The dramatic reduction in the diversity of crops in the last century is often attributed to the consolidation of scientific breeding, probably because the two processes have occurred at the same time. We carried out a breeding program to enhance the Castellfollit del Boix landrace of common bean (Phaseolus vulgaris L.) in a low-input environment to determine the effects of breeding on a landrace at risk of disappearing. The program increased the number of accessions conserved ex situ and obtained more efficient genotypes that are less likely to be abandoned by farmer without altering the characteristics that consumers appreciate most. As a result, the availability of the product, its promotion, and its use have increased
Citation
Casals, J. [et al.]. Improving the conservation and use of traditional germplasm through breeding for local adaptation: The Case of the Castellfollit del Boix Common Bean (Phaseolus vulgaris L.) Landrace. "Agronomy", 14 Desembre 2019, vol. 9, p. 1-17.
agronomy-09-00889.pdf
(1080166 bytes)
Share
