ELGO DIMITRA, Institute of Plant Breeding and Genetic Resources, Thessaloniki, Greece.
Fondazione Edmund Mach, Center of Research and Innovation, San Michele all'Adige, Trento, Italy.
PeerJ. 2023 Mar 29;11:e15043. doi: 10.7717/peerj.15043. eCollection 2023.
Dill ( L.) is an aromatic herb widely used in the food industry, with several commercial cultivars available with different qualitative characteristics. Commercial cultivars are usually preferred over landraces due to their higher yield and also the lack of improved landraces than can be commercialized. In Greece, however, traditional dill landraces are cultivated by local communities. Many are conserved in the Greek Gene Bank and the aim here was to investigate and compare the morphological, genetic, and chemical biodiversity of twenty-two Greek landraces and nine modern/commercial cultivars. Multivariate analysis of the morphological descriptors, molecular markers, and essential oil and polyphenol composition revealed that the Greek landraces were clearly distinguished compared with modern cultivars at the level of phenological, molecular and chemical traits. Landraces were typically taller, with larger umbels, denser foliage, and larger leaves. Plant height, density of foliage, density of feathering as well as aroma characteristics were desirable traits observed for some landraces, such as T538/06 and GRC-1348/04, which were similar or superior to those of some commercial cultivars. Polymorphic loci for inter-simple sequence repeat (ISSR) and start codon targeted (SCoT) molecular markers were 76.47% and 72.41% for landraces, and 68.24% and 43.10% for the modern cultivars, respectively. Genetic divergence was shown, but not complete isolation, indicating that some gene flow may have occurred between landraces and cultivars. The major constituent in all dill leaf essential oils was -phellandrene (54.42-70.25%). Landraces had a higher -phellandrene and dill ether content than cultivars. Two dill landraces were rich in chlorogenic acid, the main polyphenolic compound determined. The study highlighted for the first-time Greek landraces with desirable characteristics regarding quality, yield, and harvest time suitable for breeding programs to develop new dill cultivars with superior features.
莳萝（L.）是一种广泛应用于食品工业的芳香草本植物，有几种商业品种，具有不同的质量特性。由于产量较高，而且没有可以商业化的改良地方品种，商业品种通常比地方品种更受欢迎。然而，在希腊，传统的莳萝地方品种由当地社区种植。许多保存在希腊基因库中，这里的目的是调查和比较 22 个希腊地方品种和 9 个现代/商业品种的形态、遗传和化学多样性。对形态描述符、分子标记和精油及多酚组成的多元分析表明，与现代品种相比，希腊地方品种在物候、分子和化学特征上明显不同。地方品种通常更高，伞形花序更大，叶片更密，叶片更大。有些地方品种的株高、叶片密度、羽片密度以及香气特征是理想的特征，如 T538/06 和 GRC-1348/04，与一些商业品种相似或优于一些商业品种。地方品种的简单重复间序列（ISSR）和起始密码子靶向（SCoT）分子标记多态性位点分别为 76.47%和 72.41%，而现代品种分别为 68.24%和 43.10%。显示出遗传分化，但不完全隔离，表明地方品种和品种之间可能发生了一些基因流。所有莳萝叶精油的主要成分是-phellandrene（54.42-70.25%）。地方品种的-phellandrene 和 dill ether 含量高于品种。两个莳萝地方品种富含绿原酸，这是主要确定的多酚化合物。该研究首次强调了具有适合于杂种优势选育的品质、产量和收获期的希腊地方品种，为培育具有优良特性的新型莳萝品种提供了参考。
