The New York Botanical Garden, Science Division, Bronx, NY 10458, USA.
The Graduate Center, City University of New York, Biology Program, 365 Fifth Ave, New York, NY 10016, USA.
New Phytol. 2012 Oct;196(1):29-48. doi: 10.1111/j.1469-8137.2012.04253.x. Epub 2012 Aug 13.
Domesticated food crops are derived from a phylogenetically diverse assemblage of wild ancestors through artificial selection for different traits. Our understanding of domestication, however, is based upon a subset of well-studied 'model' crops, many of them from the Poaceae family. Here, we investigate domestication traits and theories using a broader range of crops. We reviewed domestication information (e.g. center of domestication, plant traits, wild ancestors, domestication dates, domestication traits, early and current uses) for 203 major and minor food crops. Compiled data were used to test classic and contemporary theories in crop domestication. Many typical features of domestication associated with model crops, including changes in ploidy level, loss of shattering, multiple origins, and domestication outside the native range, are less common within this broader dataset. In addition, there are strong spatial and temporal trends in our dataset. The overall time required to domesticate a species has decreased since the earliest domestication events. The frequencies of some domestication syndrome traits (e.g. nonshattering) have decreased over time, while others (e.g. changes to secondary metabolites) have increased. We discuss the influences of the ecological, evolutionary, cultural and technological factors that make domestication a dynamic and ongoing process.
驯化的食用作物是通过人工选择不同的特征，从亲缘关系上多样化的野生祖先中衍生而来的。然而，我们对驯化的理解是基于一些经过充分研究的“模式”作物，其中许多来自禾本科。在这里，我们使用更广泛的作物来研究驯化特征和理论。我们回顾了 203 种主要和次要食用作物的驯化信息（例如驯化中心、植物特征、野生祖先、驯化日期、驯化特征、早期和当前用途）。编译的数据用于检验作物驯化的经典和当代理论。许多与模式作物相关的典型驯化特征，包括倍性水平的变化、散穗性的丧失、多起源和驯化范围超出原生范围，在这个更广泛的数据集内不太常见。此外，我们的数据集还存在强烈的时空趋势。自最早的驯化事件以来，驯化一个物种所需的总时间已经减少。一些驯化综合征特征（例如不散穗）的频率随着时间的推移而降低，而其他特征（例如次生代谢物的变化）则增加。我们讨论了使驯化成为一个动态和持续过程的生态、进化、文化和技术因素的影响。
