Data on agronomic traits, biochemical composition of lipids, proteins and polysaccharides and rheological measurement in a brown mustard seed collection
Sophie Le Gall,
Véronique Sole-Jamault,
Marine Nars-Chasseray,
Aude Le Goff,
Lucie Le Bot,
Thierry Guinet,
Christelle Renaud,
Jérôme Gervais,
Stéphane Bansard,
Laure Ohleyer,
Sylvain Jeandroz
Affiliations
Sophie Le Gall
INRAE, UR BIA, Nantes F-44316, France; INRAE, BIBS facility, PROBE infrastructure, Nantes F-44316, France; Corresponding author at: INRAE, UR BIA, Nantes F-44316, France.
Véronique Sole-Jamault
INRAE, UR BIA, Nantes F-44316, France
Marine Nars-Chasseray
AgroSup Dijon, 26 boulevard du Docteur Petitjean, Dijon 21000, France
Aude Le Goff
INRAE, UR BIA, Nantes F-44316, France
Lucie Le Bot
INRAE, UR BIA, Nantes F-44316, France; INRAE, BIBS facility, PROBE infrastructure, Nantes F-44316, France
Thierry Guinet
AgroSup Dijon, 26 boulevard du Docteur Petitjean, Dijon 21000, France
Christelle Renaud
Unilever – AMB, France
Jérôme Gervais
Chambre agriculture Côte-D'Or, CS 70074, Bretenière F-21110, France
Stéphane Bansard
INRAE, UR BIA, Nantes F-44316, France; INRAE, BIBS facility, PROBE infrastructure, Nantes F-44316, France
Laure Ohleyer
Chambre agriculture Côte-D'Or, CS 70074, Bretenière F-21110, France
Sylvain Jeandroz
AgroSup Dijon, 26 boulevard du Docteur Petitjean, Dijon 21000, France; Agroécologie, AgroSup Dijon, CNRS, INRAE, University Bourgogne Franche-Comté, Dijon F-21000, France
The data were collected from a brown mustard seeds collection of 18 accessions during two years and in three distinct sites of production in France. The 18 accessions of mustard seeds were selected to be representative of genetic, agronomical and technological variabilities. All accessions were produced in the “Bourgogne” area. This article describes agronomical data (PMG, yield), genotyping data, global composition of mustard seeds (lipids, proteins and polysaccharides) and fine composition of the previous macronutrients potentially involved in the technological properties (fatty acids, storage proteins and osidic composition of polysaccharides). Additional data regarding the potential rheological property of each accessions were also reported. These data can be reused by food industries, breeders and geneticists in order to understand pedoclimatic effects (year and location) and the relation between mustard seed composition and the end-uses properties (paste mustard quality).
