Abstract

CALDERON-RUIZ, Alberto et al. Characterization of wild and cultivated chia populations. Rev. Mex. Cienc. Agríc [online]. 2021, vol.12, n.7, pp.1161-1170.  Epub Mar 22, 2022. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v12i7.2243.

It is an annual crop of temperate and semi-warm environments with clay and sandy soils. There are wild populations in Mexico that in pre-Columbian times allowed the selection of plants with larger fruit that did not disperse the seed. Domesticated varieties, compared to wild ones, have larger seeds, more compact inflorescence, closed calyces, longer flower, apical dominance, uniformity in flowering and ripening periods. Chia contains between 9 and 23% protein, 26-41% carbohydrates and 30 to 33% oil, 40% dietary fiber and calcium and a high antioxidant content. It has acquired great importance because it is considered a functional food. There is consensus on the importance of the study and conservation of plant genetic resources. The objective of this research was to characterize the morphological diversity of 31 chia genotypes based on the variations identified between wild and domesticated populations. It was observed that the presence of anthocyanins is characteristic of wild plants, as well as the presence of open calyx, which is related to the dispersal of the seeds; these were smaller and darker, and their calyces were short and opened when ripe. The size of the seed and the weight of a thousand seeds are highly correlated with the yield per plant. Domesticated plants presented closed calyx, without anthocyanin coloration, reduction of pubescence in most of the plant, larger inflorescence, greater number of florets, greater seed weight, higher yield. Domesticated, semi-domesticated and wild populations were characterized and grouped. The wild ones have an open calyx. The semi-domesticated ones are similar to the cultivated ones but have an open calyx. The domesticated ones had apical dominance, greater size of spike and closed calyx.

Keywords : cultivated; dendrogram; principal components; Salvia; wild chia.

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