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Handbook of New Technologies for Genetic Improvement of Legumes

2008 Forage plants
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Release : 2008
Genre : Forage plants
Kind : eBook
Book Rating : 092/5 ( reviews)

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Book Synopsis Handbook of New Technologies for Genetic Improvement of Legumes by : P. B. Kirti

Download or read book Handbook of New Technologies for Genetic Improvement of Legumes written by P. B. Kirti. This book was released on 2008. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive in its approach, this book presents the latest research on all aspects of genetically modified legume production. With contributions from over 90 international experts, this eye-opening resource offers an in-depth exploration of key topics such as genetic transformation technology, suppression-subtractive hybridization, c-DNA micro arrays, molecular mapping, tagging regulatory elements, and real-time PCR. The text also features a wealth of detailed references and informative tables to clearly explain pertinent data. With groundbreaking essays from some of the discipline's most renowned experts, it is a source for up-to-date accounts of genetic manipulation but their uses.

Handbook of New Technologies for Genetic Improvement of Legumes

2008-05-13 Science
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Release : 2008-05-13
Genre : Science
Kind : eBook
Book Rating : 355/5 ( reviews)

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Book Synopsis Handbook of New Technologies for Genetic Improvement of Legumes by : P. B. Kirti

Download or read book Handbook of New Technologies for Genetic Improvement of Legumes written by P. B. Kirti. This book was released on 2008-05-13. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive and groundbreaking collection of ideas for plant improvement Most of the world's supply of legumes is cultivated under adverse conditions that make this commercially important crop susceptible to the vagaries of nature and damaging stresses. Genetic manipulation has become a proven way for cultivators to battle these pro

Grain Legumes

2015-08-27 Science
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Release : 2015-08-27
Genre : Science
Kind : eBook
Book Rating : 973/5 ( reviews)

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Book Synopsis Grain Legumes by : Antonio M. De Ron

Download or read book Grain Legumes written by Antonio M. De Ron. This book was released on 2015-08-27. Available in PDF, EPUB and Kindle. Book excerpt: ​​​This book is devoted to grain legumes and include eight chapters devoted to the breeding of specific grain legume crops and five general chapters dealing with important topics which are common to most of the species in focus. Soybean is not included in the book as it is commonly considered an oil crop more than a grain legume and is included in the Oil Crops Volume of the Handbook of Plant Breeding.​Legume species belong to the Fabaceae family and are characterized by their fruit, usually called pod. Several species of this family were domesticated by humans, such as soybean, common bean, faba bean, pea, chickpea, lentil, peanut, or cowpea. Some of these species are of great relevance as human and animal food. Food legumes are consumed either by their immature pod or their dry seeds, which have a high protein content. Globally, grain legumes are the most relevant source of plant protein, especially in many countries of Africa and Latin America, but there are some constraints in their production, such as a poor adaptation, pest and diseases and unstable yield. Current research trends in Legumes are focused on new methodologies involving genetic and omic studies, as well as new approaches to the genetic improvement of these species, including the relationships with their symbiotic rhizobia.

Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance

2020-12-03 Science
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Release : 2020-12-03
Genre : Science
Kind : eBook
Book Rating : 607/5 ( reviews)

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Book Synopsis Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance by : Phetole Mangena

Download or read book Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance written by Phetole Mangena. This book was released on 2020-12-03. Available in PDF, EPUB and Kindle. Book excerpt: For centuries, legumes have been used as pulses or grains serving as the most critical sources of major protein/oil-producing crops for both human and animal consumption, and for providing raw materials for industrial processing. They are highly valued as soil-building crops, improving soil quality through their beneficial involvement in biological nitrogen fixation, a symbiotic partnership with rhizobia. Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance serves as a unique source of information on the distinct aspects of basic and applied legume research for general readers, students, academics, and researchers. The book gives several insights on the morphological, physiological, and genetic responses to stresses via 8 concise chapters covering all aspects of legume growth, utilization, and improvement. The included chapters present research findings and succinct reviews concerning the strides continuously made in the improvement of legumes against biotic and abiotic stress factors. This comprehensive new legume reference book disseminates key information pertaining to genetic diversity, conservation, cultivation, manipulation through mutagenic techniques, plant transformation, and other breeding technologies. The book, therefore, continues to build on the need to acquire new knowledge about legume crops and ways to improve their existing agricultural yield for a sustainable and secure food market.

Genetic Enhancement in Major Food Legumes

2021-09-28 Science
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Release : 2021-09-28
Genre : Science
Kind : eBook
Book Rating : 002/5 ( reviews)

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Book Synopsis Genetic Enhancement in Major Food Legumes by : Kul Bhushan Saxena

Download or read book Genetic Enhancement in Major Food Legumes written by Kul Bhushan Saxena. This book was released on 2021-09-28. Available in PDF, EPUB and Kindle. Book excerpt: The protein molecule is the basic building block of every living entity. Its deficiency leads to restricted growth and development of individuals. Globally, such malnutrition is on the rise due to various reasons such as rapid population growth, stagnation of productivity, and ever-rising costs. Millions of people, especially in developing and under-developed countries, suffer from protein malnutrition and the only possible solution is to encourage farmers to grow high-protein food legume crops in their fields for domestic consumption. This, however, could be possible if farmers are provided with new cultivars with high yield, and resistance to major insects, diseases, and key abiotic stresses. The major food legume crops are chickpea, cowpea, common bean, groundnut, lentil, pigeonpea, and soybean. Predominantly, the legume crops are grown under a subsistence level and, therefore, in comparison to cereals and horticultural crops their productivity is low and highly variable. The crop breeders around the globe are engaged in breeding suitable cultivars for harsh and changing environments but success has been limited and not up to needs. With the recent development of new technologies in plant sciences, efforts are being made to help under-privileged farmers through breeding new cultivars which will produce more protein per unit of land area. In this book, the contributors analyze the constraints, review new technologies, and propose a future course of crop breeding programs in seven cold and warm season legume crops.

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