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Mastebroek, H.D.; Loo, E.N. van; Dolstra, O.

doi:10.1023/a:1016030129541

Cited by 20 publications

(11 citation statements)

References 9 publications

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“…For commercial production, however, the removal of saponins is an additional cost. As a result, sweet cultivars have been developed for use in Europe, especially in the Netherlands (Mastebroek et al, 2000, 2002) and in Denmark (Jacobsen, 2015). …”

Section: A Neglected and Underutilized Species (Nus) With A Rapid Expmentioning

confidence: 99%

The Global Expansion of Quinoa: Trends and Limits

2016

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Quinoa (Chenopodium quinoa Willd.) was first domesticated in Andean countries over 7000 years ago. Following the Spanish conquest, quinoa was rejected as “Indian food.” After centuries of neglect, the potential of quinoa was rediscovered during the second half of the 20th century. Since then, the number of countries importing quinoa increased, with new producers appearing on the map and quinoa now being cultivated in areas outside the Andean countries. The geographical increase in distribution of quinoa has highlighted the difficulty of access to quality seed, which is a key factor for testing the crop outside the Andes. In this context, research partnerships have helped promote the exchange of quinoa germplasm and have allowed trials to be undertaken in non-traditional areas of cultivation. The number of countries growing the crop has increased rapidly from eight in 1980, to 40 in 2010, and to 75 in 2014. A further 20 countries have sown quinoa for the first time in 2015. In this paper, we analyze this trend and discuss the limits of quinoa’s expansion. As commercial production of quinoa is expected to develop, changes in international regulatory frameworks on genetic resources are needed in order to facilitate plant breeding for the most adaptive varieties for each region.

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Section: A Neglected and Underutilized Species (Nus) With A Rapid Expmentioning

confidence: 99%

The Global Expansion of Quinoa: Trends and Limits

2016

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“…The genetic diversity of quinoa is wide owing to less-intensive breeding events (and thus a relative paucity of population bottlenecks), and several quinoa accessions are landraces that produce a heterozygous phenotype. Quinoa is predominantly self-pollinating and has varying rates of natural hybridization of 10-17%, which are likely to be greater at lower plant spacings, and depending on the coincidence of flowering with the windiness of the site or the presence of other pollen vectors [7,171]. There is also a possibility for outcrossing if panicles are not isolated with a bag.…”

Section: Plot Population Homogeneitymentioning

confidence: 99%

Quinoa Phenotyping Methodologies: An International Consensus

Stanschewski¹,

Rey²,

Fiene³

et al. 2021

Plants

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Quinoa is a crop originating in the Andes but grown more widely and with the genetic potential for significant further expansion. Due to the phenotypic plasticity of quinoa, varieties need to be assessed across years and multiple locations. To improve comparability among field trials across the globe and to facilitate collaborations, components of the trials need to be kept consistent, including the type and methods of data collected. Here, an internationally open-access framework for phenotyping a wide range of quinoa features is proposed to facilitate the systematic agronomic, physiological and genetic characterization of quinoa for crop adaptation and improvement. Mature plant phenotyping is a central aspect of this paper, including detailed descriptions and the provision of phenotyping cards to facilitate consistency in data collection. High-throughput methods for multi-temporal phenotyping based on remote sensing technologies are described. Tools for higher-throughput post-harvest phenotyping of seeds are presented. A guideline for approaching quinoa field trials including the collection of environmental data and designing layouts with statistical robustness is suggested. To move towards developing resources for quinoa in line with major cereal crops, a database was created. The Quinoa Germinate Platform will serve as a central repository of data for quinoa researchers globally.

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“…More economic because saponins do not have to be removed, which saves in post-harvest processing. More sustainable because sweet varieties have been successfully adapted to North West European climates and soils, and could also be adapted to other regions in the world, making local quinoa production possible [1, 2]. …”

Section: Introductionmentioning

confidence: 99%

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

et al. 2016

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The aim of this study was to determine the influence of heat processing on denaturation and digestibility properties of protein isolates obtained from sweet quinoa (Chenopodium quinoa Willd) at various extraction pH values (8, 9, 10 and 11). Pretreatment of suspensions of protein isolates at 60, 90 and 120 °C for 30 min led to protein denaturation and aggregation, which was enhanced at higher treatment temperatures. The in vitro gastric digestibility measured during 6 h was lower for protein extracts pre-treated at 90 and 120 °C compared to 60 °C. The digestibility decreased with increasing extraction pH, which could be ascribed to protein aggregation. Protein digestibility of the quinoa protein isolates was higher compared to wholemeal quinoa flour. We conclude that an interactive effect of processing temperature and extraction pH on in vitro gastric digestibility of quinoa protein isolates obtained at various extraction pH is observed. This gives a first indication of how the nutritional value of quinoa protein could be influenced by heat processing, protein extraction conditions and other grain components.

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Untitled

Cited by 20 publications

References 9 publications

The Global Expansion of Quinoa: Trends and Limits

The Global Expansion of Quinoa: Trends and Limits

Quinoa Phenotyping Methodologies: An International Consensus

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

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