小作物参与式评价:脱壳小麦的区位研究。

Quantitative plant biology Pub Date : 2025-07-04 eCollection Date: 2025-01-01 DOI:10.1017/qpb.2025.10010
Sofía Correa, Mathieu Thomas, Justine Lepagneul, Aubin Démonté, Pierre Berthet, Jean-Philippe Clair, Christian Dalmasso, Cédric Mary, Denis Mignard, Honorine Périno, Marie-Pierre Répécaud, Stéphane Rouvès, Léa Bernard, Gustave Fradin, Camille Vindras-Fouillet, Jean-François Vian, Olivier Hamant, Marie-Thérèse Charreyre
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引用次数: 0

摘要

扩大作物多样性对于解决迫在眉睫的农业挑战至关重要。有机农业尤其如此,它依赖于当地适应的物种和品种。最近,参与性研究方法已成为支持这一努力的有效手段。在这项研究中,我们与法国里昂地区的几个利益相关者合作,评估了与普通小麦(Triticum aestivum subsp)相关的三个次要物种。小麦(Triticum monococum subsp);单粒小麦(Triticum turgidum);小麦(Triticum aestivum subsp);spelta (l)Thell)。首先,我们评估了每个物种的农艺特征,突出了与高分蘖、高蛋白质含量、长物候周期、小粒和低相对产量相关的特征。其次,我们比较了种内变异,揭示了emmer和拼写的更大变异。最后,参与式方法的成果,包括测试适应性方法和促进集体学习,可能会引起其他参与式研究小组的兴趣。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Participatory assessment of minor crops: A situated study on hulled wheats.

Expanding crop diversity is essential to address the imminent challenges of agriculture. This is especially true for organic farming, which relies on locally adapted species and varieties. Recently, participatory research approaches have emerged as effective means to support this endeavour. In this study, we collaborated with several stakeholders in the Lyon region, France, to evaluate three minor species related to common wheat (Triticum aestivum subsp. aestivum): einkorn (Triticum monococcum subsp. monococcum), emmer (Triticum turgidum subsp. dicoccum) and spelt (Triticum aestivum subsp. spelta (L.) Thell). First, we assessed the agronomic characteristics of each species, highlighting a distinction of einkorn that was associated with high tillering, high protein content, a long phenological cycle, small kernels and low relative yields. Second, we compared intra-species variabilities, revealing greater variation in emmer and spelt. Lastly, outcomes of the participatory approach, including testing adaptive methods and fostering collective learning, may interest other participatory research groups.

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