Natural morphological diversity and haplotype structure in the Karacadag mountain populations of Triticum monococcum from which humans first cultivated einkorn wheat

农业起源于10，000年前的中东，通过人类从野生品种种群中预先存在的自然多样性中选择合适的基因型。人类（农业）文化对栽培作物的选择和传播是物种水平的辐射，其时空进程，选择的性状，以及在少数情况下，祖先种群是可推断或已知的。其中最早的栽培品种是一粒小麦（Triticum monococcum ssp.）。monococcum），一种至今仍在使用的作物。以前的工作表明T. M.位于幼发拉底河西岸和土耳其东南部底格里斯河源头之间的卡拉加达山脉的boeoticum种群是人类首次选择单粒玉米的种群。在这里，我们的目的是揭示这些祖先群体的遗传精细结构和它们的关系，以栽培一粒小麦种质。为此，将i）从属于19个群体的250个Karacagad种质中确定约20个基因中的单核苷酸多态性（SNP），以及ii）与50个栽培T. M. monococcum lines包括一粒小麦的杂草状巴尔干半岛的亲戚，T. M.山羊草属。这将提供对人类在一粒玉米驯化过程中最初选择的精确种群和基因座的深入了解，从而揭示人类驱动的快速物种多样化的遗传学和自然历史。

Agriculture originated in the Middle East 10,000 years ago through human selection of suitable genotypes from preexisting natural diversity among wild cultivar populations. The selection and spread of cultivated crops with human (agri-) culture are species-level radiations for which the spatio-temporal progression, the selected traits, and, in a few rare cases, the progenitor populations are inferrable or known. One of the earliest cultivated species was einkorn wheat (Triticum monococcum ssp. monococcum), a crop still in use today. Previous work revealed that T. m. boeoticum populations from Karacadag mountain range - located between the west bank of the Euphrates and the source of the Tigris in southeast Turkey - are the populations from which humans first selected einkorn. Here we aim to uncover the genetic fine structure of these progenitor populations and thier relationship(s) to cultivated einkorn accessions. For this, single nucleotide polymorphisms (SNPs) in about 20 genes will be i) determined from 250 Karacagad accessions belonging to 19 populations and ii) compared to 50 cultivated T. m. monococcum lines including a weedy Balkan relative of einkorn, T. m. aegilopoides. This will provide insights into the precise populations and loci that humans initially selected during einkorn domestication, thus uncovering the genetics and natural history of a rapid, human-driven species diversification.