Species delimitation, genetic diversity and structure of the European indigenous wild pear (Pyrus pyraster) in Saxony, Germany

Reim, Stefanie; Lochschmidt, Frank; Proft, Anke; Wolf, H.; Wolf, Heino

doi:10.1007/s10722-016-0426-8

Cited by 15 publications

(12 citation statements)

References 36 publications

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“…Since pears hybridize easily, both cultivated and wild species [9][10][11], it is very difficult to determine the specific number of species and intermediate forms within this genus. The estimated number of species varies from 20 to 80 [1,4,9,10,[12][13][14][15][16]. According to Bell and Itai [4], there are eight native species of pears in Europe, including naturally occurring interspecific hybrid taxa.…”

Section: Introductionmentioning

confidence: 99%

Phenotypic Diversity of Almond-Leaved Pear (Pyrus spinosa Forssk.) along Eastern Adriatic Coast

Vidaković

Liber

Šatović

et al. 2021

Forests

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Almond-leaved pear (Pyrus spinosa Forssk., Rosaceae) is a scientifically poorly researched and often overlooked Mediterranean species. It is an insect-pollinated and animal-dispersed spiny, deciduous shrub or a small tree, with high-quality wood and edible fruits. The aim of the study was to assess the phenotypic diversity of almond-leaved pear in the eastern Adriatic region. The examination of phenotypic diversity was based on a morphometric analysis of 17 populations using ten phenotypic traits of leaves. Varieties of multivariate statistical analyses were conducted to evaluate the within- and among-population diversity. In addition, the Mantel tests were used to test the correlations between geographic, environmental, and phenotypic differences among populations. High phenotypic variability was determined both among and within the studied populations. Leaf-size-related traits proved to be the most variable ones, in contrast to more uniform leaf shape traits. Furthermore, three groups of populations were detected using multivariate statistical analyses. The first group included trees from northern- and southernmost populations characterized by high annual precipitation. However, the trees from the second and third group were highly overlapped without a clear geographical pattern. In addition, we revealed that both environmental and geographical interactions proved to be responsible for the patterns of phenotypic variation between almond-leaved pear populations, indicating significant isolation by environment (IBE) and isolation by distance (IBD) patterns. Overall, our results provide useful information about phenotypic diversity of almond-leaved pear populations for further conservation, breeding, and afforestation programs.

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Section: Introductionmentioning

confidence: 99%

Phenotypic Diversity of Almond-Leaved Pear (Pyrus spinosa Forssk.) along Eastern Adriatic Coast

Vidaković

Liber

Šatović

et al. 2021

Forests

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“…pyrifolia and P . ussuriensis using nuclear and chloroplast SSR markers for improving preservation measures [ 37 – 40 ]. The use of molecular markers could greatly improve the cost-effectiveness of pear breeding.…”

Section: Introductionmentioning

confidence: 99%

Elucidating the contribution of wild related species on autochthonous pear germplasm: A case study from Mount Etna

et al. 2018

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The pear (genus Pyrus) is one of the most ancient and widely cultivated tree fruit crops in temperate climates. The Mount Etna area claims a large number of pear varieties differentiated due to a long history of cultivation and environmental variability, making this area particularly suitable for genetic studies. Ninety-five pear individuals were genotyped using the simple sequence repeat (SSR) methodology interrogating both the nuclear (nDNA) and chloroplast DNA (cpDNA) to combine an investigation of maternal inheritance of chloroplast SSRs (cpSSRs) with the high informativity of nuclear SSRs (nSSRs). The germplasm was selected ad hoc to include wild genotypes, local varieties, and national and international cultivated varieties. The objectives of this study were as follows: (i) estimate the level of differentiation within local varieties; (ii) elucidate the phylogenetic relationships between the cultivated genotypes and wild accessions; and (iii) estimate the potential genetic flow and the relationship among the germplasms in our analysis. Eight nSSRs detected a total of 136 alleles with an average minor allelic frequency and observed heterozygosity of 0.29 and 0.65, respectively, whereas cpSSRs allowed identification of eight haplotypes (S4 Table). These results shed light on the genetic relatedness between Italian varieties and wild genotypes. Among the wild species, compared with P. amygdaliformis, few P. pyraster genotypes exhibited higher genetic similarity to local pear varieties. Our analysis revealed the presence of genetic stratification with a ‘wild’ subpopulation characterizing the genetic makeup of wild species and the international cultivated varieties exhibiting the predominance of the ‘cultivated’ subpopulation.

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“…Це пов'язано з тим, що вона містить багато калію, що позитивно впливає на роботу серця. Спілі, соковиті та солодкі груші покращують метаболізм, володіють скріплюючими властивостями, тому корисні під час розладів кишківника (Wolko et al, 2015;Reim et al, 2017;Plugatar et al, 2018).…”

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The use of pear fillers in kefir technology

et al. 2018

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The article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin substances, vitamins C, B1, P, PP, carotene (provitamin A), flavonoids, phytoncides and cinnamon containing essential oils, tannins, resins, minerals and dietary fiber. The technology of preparation of pear fillers, namely, pear puree and pear jam, has been developed. The recipe for kefir with fillers is calculated. The expediency of using the certain ingredients of a beverage is substantiated. For fermentation of the normalized mixture, ferment Kefir 12 was used by Chr. Hansen company. The composition of this ferment includes Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus paracasei, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. The optimum dose of ferment, which is 0.2–0.4% of the normalized mixture, is determined. Kefir was manufactured by thermostatic method. The normalized milk mixture with fillers was fermentated at a temperature of 27 to 29 °C for 5–6 hours. The mass fraction of fat in the finished product was 2.5%. The study of the change of active and titrated acidity during the fermentation of the product, as well as storage at the 7th and 10th days was conducted. The storage period of the resulting beverage, which is not less than seven days at a temperature of 4 ± 2 °С, is determined. The organoleptic and physico-chemical parameters of the finished product are described. Investigated physico-chemical and organoleptic parameters of kefir samples meet the requirements of DSTU 4417:2005 “Kefir. Specifications”. The use of pears and cinnamon in kefir production is expedient because of the product's enrichment with biologically active substances and the expansion of the assortment of dairy products.

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Species delimitation, genetic diversity and structure of the European indigenous wild pear (Pyrus pyraster) in Saxony, Germany

Cited by 15 publications

References 36 publications

Phenotypic Diversity of Almond-Leaved Pear (Pyrus spinosa Forssk.) along Eastern Adriatic Coast

Phenotypic Diversity of Almond-Leaved Pear (Pyrus spinosa Forssk.) along Eastern Adriatic Coast

Elucidating the contribution of wild related species on autochthonous pear germplasm: A case study from Mount Etna

The use of pear fillers in kefir technology

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