Breeding a low-oxalate rhubarb (Rheumsp. L.)
- 1 January 1987
- journal article
- research article
- Published by Taylor & Francis in The Journal of Horticultural Science and Biotechnology
- Vol. 62 (4) , 523-529
- https://doi.org/10.1080/14620316.1987.11515816
Abstract
Genetic variation for oxalate content was studied in a Rheum genotype collection. Phenotypic variation of oxalate in rhubarb petioles ranged from 0. 24-2.99 %FW among 572 genotypes. The lowest level in a more thorough examination of selected low-oxalate genotypes from the collection was 0.28 %FW. A low heritability and a long interval between generations are negative factors for future breeding of low-oxalate rhubarb cultivars. Low-oxalate genotypes are, however, characterized by vigorous growth and normal levels of titratable acidity.This publication has 3 references indexed in Scilit:
- Genotypic and non-genetic variation of oxalate and malate content in rhubarb (Rheumspp. L.)The Journal of Horticultural Science and Biotechnology, 1987
- Oxalate content of seventy-eight rhubarb cultivars and its relation to some other charactersJournal of Horticultural Science, 1985
- Soluble oxalates, ascorbic and other constituents of rhubarb varietiesJournal of the Science of Food and Agriculture, 1966