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Open AccessArticle

Genetic Variation in Morphology, Seed Quality and Self-(in)Compatibility among the Inbred Lines Developed from a Population Variety in Outcrossing Yellow Mustard (Sinapis alba)

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Agriculture and Agri-Food Canada, Saskatoon Research Centre, 107 Science Place, Saskatoon, SK, S7N 0X2, Canada
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Mustard 21 Canada Inc., Saskatoon, SK, S7H 5H9, Canada
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Author to whom correspondence should be addressed.
Plants 2012, 1(1), 16-26; https://doi.org/10.3390/plants1010016
Received: 5 July 2012 / Revised: 10 August 2012 / Accepted: 13 August 2012 / Published: 23 August 2012
(This article belongs to the Special Issue New Journal Plants - Feature Papers)
Yellow mustard (Sinapis alba L.) has been grown as an important source of condiment for the spice trade in the world. It is an obligate outcrossing species due to its sporophytic self-incompatibility (SI). To utilize heterosis for yield potential, we have attempted to develop elite component inbred lines for producing high-yielding synthetic varieties for this crop. The open-pollinated variety Andante was used as the initial population. To circumvent the SI barrier, bud-pollination for selfing was performed on the selected initial (S0) plants. Various types of inbreeding depression were observed in the S1 generation. Elite inbred lines tolerant to inbreeding were produced by purging the deleterious alleles in each inbred generation. Self-compatible (SC) lines were developed for the first time in this species. There were three types of erucic variants (high: 49.9%, median: 23.9% and low: 1.4%), three types of linolenic variants (high: 18.5%, median: 13.8% and low: 3.8%) and two types of mucliage variants (high: 164.0 cS*mL/g and low: 12.0 cS*mL/g) among the developed inbred lines. These variants are being used to investigate the genetic and molecular mechanism underpinning the phenotypic variation of the seed oil profile and SI/SC traits in yellow mustard. View Full-Text
Keywords: condiment; yellow mustard (Sinapis alba); inbreeding; genetic variation; self-(in)compatibility; erucic acid; linolenic acid; mucilage condiment; yellow mustard (Sinapis alba); inbreeding; genetic variation; self-(in)compatibility; erucic acid; linolenic acid; mucilage
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Cheng, B.; Williams, D.J.; Zhang, Y. Genetic Variation in Morphology, Seed Quality and Self-(in)Compatibility among the Inbred Lines Developed from a Population Variety in Outcrossing Yellow Mustard (Sinapis alba). Plants 2012, 1, 16-26.

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