The UK Vegetable Genebank: a resource
for innovation in fresh produce
Dr Charlotte Allender
charlotte.allender@warwick.ac.uk
What is the UK Vegetable Genebank?
A repository for the conservation of
vegetable crop genetic diversity
14,000 seed
samples
47 vegetable
and herb crops
520 million
seeds
Our collections are globally significant
Seed originates
from 108 countries
Crops we work with
Brassicas
Onions and leeks
carrots
lettuce
What we do
• Conservation activity
• Seed storage at -20oC
• Monitor germination
• Regeneration of samples
• Seed distribution
• Information management
• UK and international collaboration
Changes in farming systems have impacted genetic
variation in crops
What are the tangible benefits of crop
genetic diversity?
•
•
•
•
•
Seasonality
Quality
Nutritional composition
Taste
Adaptation
Genetic variation and seasonality of supply
Extension of the period when UK grown fresh produce is available
to consumers
Improving product quality I: variation in
resistance to the lettuce-currant aphid
Mean numbers of alate (grey
bar), and total number of
aphids (black needle) are
presented.
For clarity, the 40 lines
illustrated are taken from the
extremes of the total
distribution (insert).
Improving product quality II:
resistance to Fusarium in onion
Andrew Taylor, publication in prep
Improving nutrition I:
Improving nutrition II: Amounts of 18:2n6 (Omega 6) as a
percent of total seed fatty acid content in a range of brassicas
35
30
%mol
25
20
15
10
5
0
1
21
41
61
81
101
Plant line
121
141
161
181
Taste: How sweet do you like your carrots?
Variation of carotenoid and sugar content in carrot roots
Baranski et al 2012)http://dx.doi.org/10.1016/j.foodres.2011.05.006
Haricot bean (Phaseolus vulgaris)
Navy (small oval)
Cannellini (medium oval)
WHITE
Capulet (small oval)
Imported market types
Borlotti (large kidney)
Chilli (large kidney)
BROWN
RED
SOA-bn
E.B.Holub(large
Universitykidney)
of Warwick
UK adapted varieties
Stop (small oval) 13
Summary – benefits offered by crop genetic diversity
• Increases reliability and quality of supply of
fresh produce
• Ensures crops with desired culinary or other
nutritional characteristics can be developed
• Allows adaptation of new crops to the UK
environment
• Links with heritage and geographic location
can be valued by consumers
Genetic diversity is already essential to the food industry and our
requirements for its use will increase in the future
Acknowledgements
UKVGB Team:
Data supplied by:
Robert Hornsey
Ann Price
Joan Yurkwich
Peter Walley
John Carder
Peter Walley
Guy Barker
Andrew Taylor
Eric Holub
Many thanks for your attention