STATUS OF BRASSICA VEGETABLE GERMPLASM RESOURCES
OF TURKEY
Ahmet BALKAYA
Department of Horticulture,
Faculty of Agriculture,
Ondokuz Mayıs Univ., Samsun, Turkey
Ruhsar YANMAZ
Department of Horticulture
Faculty of Agriculture,
Ankara Univ., Ankara, Turkey
Key Words: Brassica vegetable species, characterization, genetic resources, Turkey
Abstract
Turkey is one of the significant countries for plant genetic resources and
genetic diversity in the World and also is one of domestication centers where ancient
agriculture started. Over 50 vegetables variety are grown in Turkey. This factor is
presumably connected with climatic and topographic diversity of Turkey. There
were several grown and imported vegetables belonging to Brassica spp., especially
six Brassica species (kale, cauliflower, cabbage, brussel sprouts, kohlrabi, broccoli).
In this research collecting, characterization, variety breeding programs and
utilization of the genetic resources of cabbage and kale were discussed in Turkey.
INTRODUCTION
Turkey is located between 36° and 42°C N and from 26° and 45°C E. It is
characterized by mountains in the center with flat, coastal plains around the edge. Turkey
is divided by nine agricultural regions, Middle North Anatolia Region (1), Aegean Region
(2), Trachya Region (3), Mediterranean Region (4), East Anatolia Region (5), South
East Region (6) Black Sea Region (7) , Middle East Anatolia Region (8) and Middle
South Anatolia Region (9) (Fig. 1).
Turkey has rich and interesting flora with existing diversity. It can be well seen the
richness of Turkey with 1225 genera and 9000 species belonging to 163 family when it
was compared with the European countries with 12000 species (2500 of these species are
endemic) belonging to 203 family (Özgen et al.,2000). Turkey also has genetic diversity
centers of many wild, transitional and cultivated forms of annual and perennial,
herbaceous and woody plants (Ağaoğlu et al., 1997). Moreover, endemism is also high
presumably due to climatic and topographic diversity of Turkey (Tan, 1998). For this
reason Turkey especially Anatolia (=Asia minor) is the micro gene center of many
vegetables. As a result of adaptation to different eco geographic regions and artificial
selection by farmers the vegetable landraces have exhibited considerable variation. The
traditional agricultural systems used in the backyard gardens to grow vegetables,
especially in remote areas of Turkey, have been important bringing together some
species that have subsequently hybridized (Tan, 1998).
Brassica is a genus within the Brassicaceae (Cruciferae), commonly known as the
mustard family. The family of about 375 genera and 3200 species includes crops,
ornamentals and weeds. Brassica contains about 100 species (Willis, 1973). Vegetable
brassicas are an important and highly diversified group of crops grown world-wide that
belong mainly to the species Brassica oleracea and B. campestris (Monteiro and Lunn.,
1998). There were several grown and imported vegetables belonging to Brassica spp.,
particularly six Brassica species (kale, cauliflower, cabbage, brussel sprouts, kohlrabi,
broccoli). The origin of B. oleracea is the Mediterranean region. Vegetable brassicas are
cultivated in Europe since very ancient time from where they have spread to other parts of
the World (Nieuwhof, 1969).
In this paper, it was aimed to give detailed knowledge about the species,
collecting, characterization, variety breeding program and utilization of Brassica
vegetable genetic resource in Turkey.
Cabbage (Brassica oleracea var. capitata L)
Historical evidence indicates that modern hard-head cabbage cultivars are
descended from wild non-heading brassicas originating in the eastern Mediterranean and
in Asia minor. It is commonly accepted that the origin of cabbage are North European
Countries, the Baltic Sea coast (Baldwin,1995; Monteiro and Lunn, 1998) and the
Mediterranean region (Vural et al.,2000). The vegetables found in cabbage group has
been spread out the other regions of the World from this region.
The Latin name Brassica is derived from the Celtic word bresic, meaning cabbage
(Dickson and Wallace, 1986). In Turkish, cabbage is called “Lahana”.
In Turkey, cabbage is the most economically important member of the genus
Brassica. According to FAO records of 2003, Turkey annual cabbage production was
610.000 tons and was ranked 13th in the World (Anonymous, 2004). Samsun province
has a big share (23.7 %) in Turkey cabbage production with 144.788 tons. This province
was followed by Bursa (52,920 tons), Niğde (50,778 tons), Manisa (35,290 tons) and
İzmir provinces (27,793 tons), respectively (Anonymous, 2003).
Western part of Turkey, which is known as Aegean Region, is the most important
cabbage production area. However, there is a large variation in terms of plant characters
among the varieties grown in this region. In order to meet the growers’ needs, it was
aimed to develop new varieties by using mass selection from the varieties established in
this region (Şalk, 1982). Head weight of four varieties which were successively selected
in each of two generations have been improved on the direction of selection target by
mass selections beyond a 20 days of earliness in an earliest variety. On the other hand,
ratio of plants which do not form head decreased by 13.28 and 11.51 % in two of four
varieties. Selection on the head dimensions to exclude the larger and heavier heads
resulted in lower head shape index, causing more flattened heads.
A genetic material known as Köse cabbage is raised locally in Trachya region
(especially in Edirne province). A breeding study was conducted on this local variety and
some plants with superior characteristics were developed, but it couldn’t be developed a
new variety (Şencan, 1980).
Morphological characterization of 23 local white headed cabbage varieties were
determined in a study conducted at Atatürk Central Horticultural Research Instıtute
(Şimşek and Sürmeli, 1991). In this breeding research, used recurrent selection method
and in this study two variety candidates (18-2 and 25-3) with an uniform shaped head and
also with a higher ratio of head formation and stuffed leaf quality were developed.
It was carried out for cabbage breeding both well adapted to ecological conditions
of in Eastern Anatolia, local head cabbage populations were evaluated (Kağızman, Van,
Iğdır, Erzurum, Ağrı, Bayburt, Muş, Gümüşhane and Erzincan provinces) for
morphological characters and 11 genetic resources were selected in terms of head
weight, head diameter, high heading percentage, earliness and uniformity in 1992 (Alan
and Padem, 1995).
Study on another local head cabbage population in Van province in “Erciş Local
population, the highest ratio of head formation, number of outer leaves covering head and
leaf thickness were found as 86.6 %, 2-3 and 0.58-9.02 mm, respectively (Yasar et al.,
1995).
And finally, in another study, the cabbage gene sources of Turkey were
determined between 1998-2000 (Yanmaz et al., 2000). Genetic resources were selected
from ten provinces and their surroundings represented 63% of Turkey cabbage production
and cabbage seeds were obtained by means of gene collection centers in Menemen-İzmir.
At the end of the research, 122 heads with root and 28 seed, totally 150 genetic resources
were collected. Genetic resources were identified according to criteria adapted by UPOV
for cabbage. The collected cabbage genetic resources were divided to their head
morphology into two groups: the first group was flat and round, flat and very flat,
medium hard ones which their leaves have thin veins, stuffed types and second group is
round or long round, light green leaf colour, leaves are thick and veiny pickling cabbages
(Yanmaz et al, 2000). The multiplication and evaluation of these genotypes was carried
out continuously at the Black Sea Agriculture Research Institute in Samsun, Turkey.
Thirty genotypes were selected at the end of the selection study conducted on gene
sources during 1999-2002 years. In further studies, appropriate lines were evaluated
during the S2 inbreeding generations. According to the selection differentials and genetic
improvement ratios at the end of second inbreeding generations, genetic improvement at a
rate of 1.2-83.9% was established in terms of head weight at 23 of 30 genotypes (Kar et.
al., 2002).
However there is no registered hybrid white head cabbage variety in Turkey,
growers were preferred hybrid varieties for having their uniformity for head size and
maturity. For this reason, the most comprehensive study on “Improvement of F1 hybrid
white head cabbage varieties is started in 1999 in Turkey (Yanmaz et al, 2004). In this
study firstly Turkish head cabbage gene sources were evaluated and activities aimed at
purifying the selected types are going on during the second phase of this study. In future
years, the new hybrid varieties will be registered.
Kale (Brassica oleracea var. acephala L)
Kale is the one of the oldest forms of cabbage, originating in the eastern
Mediterranean. Kale is thought to have been used as a food crop as early as 2000 B.C.
Theophrastus described a savoyed form of kale in 350 B.C. Travellers and immigrants
through the ages have introduced this green vegetable to many parts of the World
(Hodges, 2004). Kale is called “Yaprak lahana” in Turkish and kale has various local
names (kara lahana, laz lahanası and azman lahana) in Turkey (Balkaya et al., 2003).
Kale is widely grown in the Black Sea Region. Kale growing has not been common
in the other regions of Turkey. In the region, kale is one of the most important crop,
mainly for use as green vegetable as fresh or cooked and also farmers often use the most
tender leaves for feeding of farm animals (Balkaya, 2002). Annual kale production in
Turkey is about 100.000 tons in 2001 (Anonymous, 2003). Samsun province has a big
share (40.0 %) in production with 40.026 tons, followed by Trabzon (10.718 tons),
Ordu (8.427 tons), Giresun (6.433 tons) and Zonguldak
(3.458 tons) provinces
respectively. All of these provinces are in the Black Sea Region.
A high degree of diversity is maintained within kale populations in the Black Sea
Region and, therefore, it is still possible to collect valuable germplasm. Kale genetic
resources were collected in 2001 from the Black sea Region and evaluated according to
their morphological characters (Balkaya et al., 2003). A totally of 127 kale genetic
materials were investigated in Samsun province in the Black-Sea Region. In the
following observations 22 genotypes were selected as superior types using weight–based
ranking method. The other genetic resources were taken preservation as breeding
materials at Turkey seed gene banks in Izmir-Menemen. Now, selfing is continued for
developing new kale varieties in kale breeding program.
Kohlrabi (Brassica oleracea var. gongylodes L)
Kohlrabi , a member of Brassica group, is a vegetable species with an edible tuber
on its stem. West Europe countries are considered as the homeland of this vegetable
(Vural et al., 2000). Kohlrabi is grown in the East Anatolian Region of Turkey. But both
production area and amount are low. It is called as “taş kelem” in this region (Günay,
1984). It is not known in other regions. There is no knowledge related to the kohlrabi
production area and amount in the East Anatolia Region.. There is not a study on the
morphological characterizations and variety breeding of the kohlrabi genotypes in this
region (Yanmaz, 2002).
Among the other Brassica species are cauliflower, broccoli and brussel sprouts.
cauliflower is known in Turkey for a long time and is mainly grown in coastal area of
Turkey. (Aegean sea region, Marmara region and Mediterranean Region). There is no
Turkish cauliflower variety, so foreign cultivars, mainly Dutch varieties have been used
in cultivation. Broccoli and brussel sprouts are newly known vegetable species in Turkey
during recent years (nearly 15-20 years). Because of their ability these vegetables have
processing ability too.. But their production especially broccoli production has increased
in recent 5-10 years. Adaptation studies on these species are continued. (Odabaş et al.,
1995).
Some of these unique genetic resources may not be favourable to standard
varieties in terms of productivity and plant characteristics, but should be rescued from
extinction. We must consider that conservation and maintenance of this valuable genetic
material is necessary, because these populations are an important source of diversity,
which could be used in breeding programmes.
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Figure
Fig. 1.
Agricultural regions of Turkey