Genetic characterization of yield- and quality-related traits in legumes - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Genetic characterization of yield- and quality-related traits in legumes write by Qijiian Song. This book was released on 2023-11-06. Genetic characterization of yield- and quality-related traits in legumes available in PDF, EPUB and Kindle.
Biological and Genetic Basis of Agronomical and Seed Quality Traits in Legumes
Biological and Genetic Basis of Agronomical and Seed Quality Traits in Legumes - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biological and Genetic Basis of Agronomical and Seed Quality Traits in Legumes write by Jose C. Jimenez-Lopez. This book was released on 2022-11-10. Biological and Genetic Basis of Agronomical and Seed Quality Traits in Legumes available in PDF, EPUB and Kindle.
Genetic and Genomic Resources of Grain Legume Improvement
Genetic and Genomic Resources of Grain Legume Improvement - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Genetic and Genomic Resources of Grain Legume Improvement write by Mohar Singh. This book was released on 2013-07-18. Genetic and Genomic Resources of Grain Legume Improvement available in PDF, EPUB and Kindle. Grain legumes mainly consisting of common bean, pea, chickpea, faba bean, cowpea, lentil, pigeon pea, peanut, Asian Vigna species, grass pea and horsegram are under cultivation in a considerable area worldwide. With their higher protein content and symbiotic nitrogen-fixing bacteria in root nodules enabling them to fix their own nitrogen, reducing the fertilizer use in agriculture has become very important for the production systems. For most of these important grain legumes, a large number of germplasm accessions were characterized and evaluated for various agro-morphological traits, including biotic, abiotic and quality parameters. Core and mini-core collections have also been developed for the majority of grain legumes; they were further evaluated for different parameters. From these genetic resources, potential donors of desirable traits have been selected after evaluation and characterization and have been utilized in the genetic improvement of cultivars. Current available genomic resources and technologies can facilitate allele mining for novel traits of interest and incorporation from wild relatives into elite domestic genetic backgrounds.
Broadening the Genetic Base of Grain Legumes
Broadening the Genetic Base of Grain Legumes - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Broadening the Genetic Base of Grain Legumes write by Mohar Singh. This book was released on 2014-11-30. Broadening the Genetic Base of Grain Legumes available in PDF, EPUB and Kindle.
Grain Legumes
Grain Legumes - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Grain Legumes write by Antonio M. De Ron. This book was released on 2015-08-27. Grain Legumes available in PDF, EPUB and Kindle. 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.
