Morphological and allozyme variation in a collection of Cucumeropsis mannii Naudin (Cucurbitaceae) from Côte d'Ivoire

Koffi, Kouamé Guillaume; Gbotto, Ahou Anique; Malice, Marie; Djè, Y.; Bertin, Pierre; Baudoin, Jean-Pierre; Bi, Irié Arsène Zoro

doi:10.1016/j.bse.2008.07.008

Cited by 37 publications

(43 citation statements)

References 40 publications

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“…Morphological characterisation is an essential step in the characterisation and classification of crop germplasm because a breeding program mainly relies on the magnitude of morpho-phenological variability (Koffi et al, 2008). The morphological traits used in this study showed a pronounced variation among accessions.…”

Section: Discussionmentioning

confidence: 92%

Assessment of Morphological Variation in Irish Brassica oleracea Species

El‐Esawi¹,

Bourke²,

Germaine³

et al. 2012

JAS

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This study aimed at assessing the morphological variation in 25 accessions of an Irish collection of Brassica oleracea using 44 morphological traits. The morphological traits showed a pronounced variation among accessions. Vegetative preflowering and maturity traits revealed higher variation than seedling traits. Of the 44 morphological descriptors used, 28 were significantly different and proved useful in examining diversity and differentiating among accessions studied. Principal component analysis (PCA) showed variation among accessions, where 87.24% of the total variation in the morphological data was separated on the first five components, indicating a high degree of correlation among traits studied. Cluster analysis grouped the 25 accessions into 4 main groups, corresponding to kales, cauliflowers, cabbages and sprouts, and also showed a sort of correlation between clustering pattern and eco-geographical distribution of the accessions. Furthermore, this study identified 9 highly diverse accessions, providing opportunities for optimising parental sources in future breeding programs to develop new or more productive Brassica varieties. Morphological traits were deemed useful for assessing the diversity and relationships in Irish Brassica oleracea species.

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Section: Discussionmentioning

confidence: 92%

Assessment of Morphological Variation in Irish Brassica oleracea Species

El‐Esawi¹,

Bourke²,

Germaine³

et al. 2012

JAS

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“…It is an annual climbing stems that grows in wet humid climate particularly in the South Western part of Nigeria. Cucurbitaceae is widely grown in sub-Saharan Africa not for the pulp which is bitter, but for the seeds which are particularly rich in protein and oil content ranging from 43 to 48 % (Badifu and Ogunsua 1991;Koffi et al 2008;Ogunbusola et al 2012). The full fat meal is used in several dietary preparations that vary with the food habits of the people (Odibo et al 1990;de Mello et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours

et al. 2014

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Germinated, fermented and raw Cucumeropsis mannii (melon) seeds were processed into flours. A portion of the flours were defatted using n-hexane; both the full fat and defatted flours were evaluated for proximate composition and functional properties. The proximate compositions of the full fat and defatted C. mannii seed flours were: moisture, 4.97-5.67 % and 6.17-8.13 %; total ash, 1.95-3.24 % and 4.38-7.19 %; crude protein, 36.62-39.91 % and 71.91-77.05 %; crude fat, 45.06-49.57 % and 1.56-2.57 %; crude fibre, 2.71-3.63 % and 4.34-4.59 %; carbohydrate, 3.78-4.07 % and 4.45-6.54 %, respectively. The functional properties of the flour from full-fat and defatted seed were: water absorption capacity, 116.67-183.33 % and 216.67-267.67 %; oil absorption capacity, 252.33-274.00 % and 292.00-345.00 %; foaming capacity 17.36-30.34 % and 34.78-44.69 %; foaming stability, 5.17-11.54 % and 11.41-14.55 %; least gelation concentration, 24.67-28.00 and 13.33-18.67 %; emulsion capacity, 49.73-79.28 mL/g and 40.34-65.61 mL/g; bulk density 0.65-0.81 g/mL and 0.36-0.39 g/mL; protein solubility 4.00-5.89 % and 5.21-7.11 %, respectively. Germination enhanced the water absorption capacity, foaming capacity and protein solubility while fermentation increased the emulsion capacity. Defatting improved the water and oil absorption capacities, foaming capacity and protein solubility. The flour from germinated seeds may find use as ingredients in food emulsion and salad dressing, while those from fermented seeds may be used as food thickeners.

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“…La diversidad morfológica de L. siceraria ha sido estudiada mediante la evaluación de caracteres de plántula, hoja, flor, fruto y semilla; sin embargo, se identificaron los caracteres de semilla y frutos, como los de mayor importancia en la formación de morfotipos Koffi et al, 2009).…”

Section: Discussionunclassified

“…En semilla, la longitud, ancho, peso de 100 semillas y número de semilla por fruto, y en el fruto el volumen, han sido los más importantes descriptores en L. siceraria Koffi et al, 2009); estos caracteres, en parte, también fueron identificados en el análisis de componentes principales en la presente investigación. En semilla, la longitud, peso de 100 semillas, diámetro aritmético y área estimada, y en fruto circunferencia superior e inferior, agruparon a las diez colectas de L. siceraria en dos grupos (Figura 2).…”

Section: Discussionunclassified

Diversidad morfológica de semilla y fruto de diez colectas mexicanas de Lagenaria siceraria

et al. 2018

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Lagenaria siceraria presents a great morphological diversity of seed and fruit, so it is necessary to group them in morphotypes according to the similarities in characters. The objective of this study was to analyze and quantify the morphological variation of seed and fruit of ten collections of L. siceraria, from different Mexican regions. The research was conducted in the experimental field of the Agricultural Sciences Institute of the Autonomous University Baja California, Mexico, during the spring-summer 2014 cycle. Seventeen quantitative fruit and seed characters were evaluated, and analyzed with multivariate techniques. The phenotypic variation of L. siceraria was identified mainly by the length and diameter of seed, and in fruit by the length and lower circumference. Two groups were formed at levels of dissimilarity of 0,76 and 0,69, respectively. The first group was integrated by collections L45, L46, L47, and L56, which had smaller dimensions in fruit and seed, with a higher level of similarity between the materials. The second group was formed by L43, L48, L50, L53, L54, and L55 landraces, this group had more variables and presented larger dimensions than previous one. The aforementioned shows that there exists a genetic variability in the Mexico’s native L. siceraria materials.

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Morphological and allozyme variation in a collection of Cucumeropsis mannii Naudin (Cucurbitaceae) from Côte d'Ivoire

Cited by 37 publications

References 40 publications

Assessment of Morphological Variation in Irish Brassica oleracea Species

Assessment of Morphological Variation in Irish Brassica oleracea Species

Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted cucumeropsis mannii seed flours

Diversidad morfológica de semilla y fruto de diez colectas mexicanas de Lagenaria siceraria

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