Articles
BREEDING ADVANCES IN TUBEROUS-ROOTED CHERVIL (CHAEROPHYLLUM BULBOSUM L.), A NEW “OLD VEGETABLE” AMONG THE APIACEAE
Article number
598_34
Pages
235 – 242
Language
English
Abstract
The rehabilitation of forgotten vegetables is one of the ways in which vegetable diversity can be broadened.
It also contributes to the genetic resource conservation of minor vegetable crops.
This R&D theme has been developed by our laboratory since 1975. Tuberous-rooted chervil (Chaerophyllum bulbosum L.), belonging to the Apiaceae, is one of the main vegetables that have been studied.
Tuberous-rooted chervil is a wild biennial, native to Central and Eastern Europe.
Since its introduction in agriculture in France in 1846, this winter root vegetable has not undergone any real development until 1984, the year in which our work began.
The tuberous root, with an ochre skin and white flesh, is edible and similar to a short carrot.
Although the roots are harvested in July, their edibility becomes effective only at the end of the autumn when root reserves have undergone a biochemical change favoured by cold temperature.
Because of its biochemical composition and its delicate flavour, tuberous-rooted chervil is considered a gourmet vegetable.
Considering that genetic progress is the first step for a significant economic revalorisation of tuberous-rooted chervil, an important breeding programme was undertaken.
The main objective was the reduction of the seed embryo dormancy, which normally is removed by the natural winter conditions in the field.
At the same time considerable attention was paid to the improvement of root morphology and an increase in yield.
After ‘Altan’, obtained in 1986 by mass selection, two new varieties – ‘Véga’ and ‘M4.10′ – , mainly characterised by a low seed embryo dormancy, have been proposed for plant breeders’ rights according to UPOV in 2000. Thanks to these achievements the crop development of tuberous-rooted chervil is starting up in France, mostly in the Loire Valley and the north of Brittany.
It also contributes to the genetic resource conservation of minor vegetable crops.
This R&D theme has been developed by our laboratory since 1975. Tuberous-rooted chervil (Chaerophyllum bulbosum L.), belonging to the Apiaceae, is one of the main vegetables that have been studied.
Tuberous-rooted chervil is a wild biennial, native to Central and Eastern Europe.
Since its introduction in agriculture in France in 1846, this winter root vegetable has not undergone any real development until 1984, the year in which our work began.
The tuberous root, with an ochre skin and white flesh, is edible and similar to a short carrot.
Although the roots are harvested in July, their edibility becomes effective only at the end of the autumn when root reserves have undergone a biochemical change favoured by cold temperature.
Because of its biochemical composition and its delicate flavour, tuberous-rooted chervil is considered a gourmet vegetable.
Considering that genetic progress is the first step for a significant economic revalorisation of tuberous-rooted chervil, an important breeding programme was undertaken.
The main objective was the reduction of the seed embryo dormancy, which normally is removed by the natural winter conditions in the field.
At the same time considerable attention was paid to the improvement of root morphology and an increase in yield.
After ‘Altan’, obtained in 1986 by mass selection, two new varieties – ‘Véga’ and ‘M4.10′ – , mainly characterised by a low seed embryo dormancy, have been proposed for plant breeders’ rights according to UPOV in 2000. Thanks to these achievements the crop development of tuberous-rooted chervil is starting up in France, mostly in the Loire Valley and the north of Brittany.
Authors
J.Y. Péron, M. Briard
Keywords
Neglected vegetables, root vegetable, mass breeding, self-pollination, embryo dormancy
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