Breeding a low-oxalate rhubarb (<i>Rheum</i>sp. L.)

Libert, Bo

doi:10.1080/14620316.1987.11515816

Cited by 12 publications

(9 citation statements)

References 4 publications

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“…However, classical breeding approaches have been successful in improving table beet and may be successful here. Heritability of oxalate content is unknown in beet, although it has been reported to have low narrow-sense heritability in rhubarb (Libert, 1987). Reducing soluble oxalate in processed roots may be a possibility in the future as new enzymatic technologies are developed that help break down oxalate (Betsche and Fretzdorff, 2005).…”

Section: Discussionmentioning

confidence: 99%

Variation in Oxalic Acid Content among Commercial Table Beet Cultivars and Related Crops

Freidig¹,

Goldman²

2011

J. Amer. Soc. Hort. Sci.

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Oxalic acid (C2O42–) is a compound of interest as a result of its relationship with kidney stone formation and antinutritive properties. Because table beet [Beta vulgaris ssp. vulgaris (garden beet group)] is considered a high oxalate food, breeding to decrease oxalic acid levels is an area of interest. In this study, a field trial was conducted over 2 years for 24 members of the Chenopodiaceae using two different planting dates to determine if variation exists for both total and soluble oxalic acid levels in roots and leaves. Total and soluble oxalic acid was extracted from homogenized root core and leaf tissue samples and a colorimetric enzymatic assay was used to determine total and soluble oxalic acid levels. Mean values ranged from 722 to 1909 mg/100 g leaf tissue and 553 to 1679 mg/100 g leaf tissue for total and soluble oxalate levels, respectively. Beet cultivar Forono and swiss chard [B. vulgaris ssp. vulgaris (leaf beet group)] cultivar Burpee's Fordhook Giant Chard produced the respective highest and lowest soluble and total oxalic acid leaf levels. Swiss chard cultivars produced 38% less total oxalate compared with table beet cultivars based on overall means. Root soluble oxalate values ranged from 103 to 171 mg/100 g root tissue and total values ranged from 95 to 142 mg/100 g root tissue. Significant variation for both total and soluble oxalic acid levels were detected, indicating progress could be made toward breeding for lower oxalic acid levels in table beet. However, gains in oxalic acid nutritional quality may be limited because it would take a substantial decrease in levels for table beet to be reclassified as a low oxalate food.

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Section: Discussionmentioning

confidence: 99%

Variation in Oxalic Acid Content among Commercial Table Beet Cultivars and Related Crops

Freidig¹,

Goldman²

2011

J. Amer. Soc. Hort. Sci.

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“…In plants that precipitate Ca‐oxalate, the accumulation of oxalate is directly proportional to tissue Ca concentration and is, therefore, strongly dependent upon Ca phytoavailability and plant growth rate (Libert & Franceschi, 1987; Kinzel & Lechner, 1992; Franceschi & Nakata, 2005). Some within‐species genetic variation in oxalate concentrations has been observed in beet (Libert & Franceschi, 1987), spinach (Kitchen et al ., 1964; Libert & Franceschi, 1987; Kawazu et al ., 2003; Mou, 2008), rhubarb (Libert & Creed, 1985; Libert, 1987; Libert & Franceschi, 1987), carambola (Wilson et al ., 1982), oca (Ross et al ., 1999; Albihn & Savage, 2001; Sangketkit et al ., 2001), taro (Tanaka et al ., 2003) and soybean (Massey et al ., 2001; Horner et al ., 2005), and several mutants have been identified in the forage legume Medicago truncatula with reduced or altered accumulation of Ca‐oxalate in their leaves (Nakata & McConn, 2000; McConn & Nakata, 2002). For two of the M. truncatula calcium oxalate deficient mutants ( cod5 and cod6 ), reduced accumulation of Ca‐oxalate has been correlated with increased Ca bioavailability in herbage (Nakata & McConn, 2006, 2007; Morris et al ., 2007).…”

Section: Genetic Biofortification Strategiesmentioning

confidence: 99%

Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine

White¹,

2009

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SummaryThe diets of over two-thirds of the world's population lack one or more essential mineral elements. This can be remedied through dietary diversification, mineral supplementation, food fortification, or increasing the concentrations and/or bioavailability of mineral elements in produce (biofortification). This article reviews aspects of soil science, plant physiology and genetics underpinning crop biofortification strategies, as well as agronomic and genetic approaches currently taken to biofortify food crops with the mineral elements most commonly lacking in human diets: iron (Fe), zinc (Zn), copper (Cu), calcium (Ca), magnesium (Mg), iodine (I) and selenium (Se). Two complementary approaches have been successfully adopted to increase the concentrations of bioavailable mineral elements in food crops. First, agronomic approaches optimizing the application of mineral fertilizers and/or improving the solubilization and mobilization of mineral elements in the soil have been implemented. Secondly, crops have been developed with: increased abilities to acquire mineral elements and accumulate them in edible tissues; increased concentrations of 'promoter' substances, such as ascorbate, β-carotene and cysteine-rich polypeptides which stimulate the absorption of essential mineral elements by the gut; and reduced concentrations of 'antinutrients', such as oxalate, polyphenolics or phytate, which interfere with their absorption. These approaches are addressing mineral malnutrition in humans globally.

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“…Libert (1987) reported low heritability in the characters of oxalate concentration. Kawazu et al (2003) also reported that the environmental influence on oxalate concentration was high in spinach.…”

Section: Discussionmentioning

confidence: 99%