Biology And Breeding Of Food Legumes

Description: Food legumes are important constituents of the human diet and animal feed where they are crucial to a balanced diet, supplying high quality proteins. These crops also play an important role in low-input agricultural production systems by fixing atmospheric nitrogen. Despite systematic and continuous breeding efforts through conventional methods, substantial genetic gains have not been achieved. With the rise in demand for food legumes/pulses and increased market value of these crops, research has focused on increasing production and improving the quality of pulses for both edible and industrial purposes. "Biology and Breeding of Food Legumes" covers the history, origin and evolution, botany, breeding objectives and procedures, nutritional improvement, industrial uses and post-harvest technology and also recent developments made through biotechnological intervention. This title is suitable for academic libraries and researchers in crop science and agriculture.



Contents: 1. History, Origin and Evolution; 2. Biology and Floral Morphology; 3. Domestication; 4. Breeding for Improvement of Cool Season Food Legumes; 5. Breeding for Improvement of Warm-season Food Legumes; 6. Distant Hybridization and Alien Gene Introgression; 7. Polyploidy; 8. Cytology and Molecular Cytogenetics; 9. Molecular Cytogenetics in Physical Mapping of Alien Introgressions; 10. In vitro techniques; 11. Microsporogenesis and Haploidy Breeding; 12. Genetic Transformation; 13. Male Sterility and Hybrid Production Technology; 14. Mutagenesis; 15. Breeding for Biotic Stresses; 16. Breeding for Abiotic Stresses; 17. Legume Improvement in the Acidic and less Fertile Soils; 18. Genomic Approaches for Management of Abiotic Stresses; 19. Molecular Breeding and Marker-assisted Selection; 20. Underutilized Food Legumes; 21. Legumes as a Model Plant Family; 22. Plant Genetic Resources and Conservation of Biodiversity; 23. Seed Dormancy and Viability; 24. Post Harvest Technology; 25. Value Addition and Trade.